Jacques Sorci, Executive Chef at The Ritz-Carlton New York Battery Park, is proud to possess the coveted honor and title of “French Master Chef.” This title recognizes Sorci as part of an elite group of the most famous chefs in the world. The recognition distinguishes him as belonging to a renowned cultural tradition and as one whose professional technique attains the level of art. The mission of the Maîtres Cuisiniers de France is to maintain and promote the quality and prestige of French cuisine with the added goal of training and nurturing young culinary professionals. “When I was nineteen years old,” explains Chef Sorci, “My cooking professor asked me when I would be able to call myself a successful chef. I told him that if one day I could become a Maîtres Cuisiniers de France I would have made it!” Sorci has certainly come a long way since his first job cooking at a small town bistro in France known as a popular stop for truck drivers. Sorci’s specialty is contemporary French cuisine with an Italian influence. Using local, fresh ingredients, he enjoys updating classic dishes to please a 21st century palate. Born in Haute/Savoie, Sorci spent his childhood in the French Alps where his passion for cooking was cultivated by his grandmother. His grandmother had retired as a chef from an Italian restaurant across the border in Italy, and he spent many hours with her in the kitchen as she would prepare foods fresh from the markets and gardens of the area. Sorci conducted his culinary education at The Hotel School of Thonon les Bains where he completed training at the Five-Star Le Grand Hotel in Cabourg, France, and the Five-Star Brussels Hilton in Belgium. Sorci’s professional career began in France and Switzerland, where he worked with Michelin-rated La Perle du Lac in Geneva, and with Maîtres Cuisiniers de France, Jean Salomon in Montmelian. Upon moving to the United States, Sorci acquainted himself with Southwestern cuisine in Dallas, and then worked with Maître Cuisinier de France, Gerard Vullien at 103 West Restaurant in Atlanta. Following a two-and-a-half year return to Switzerland to work in the Five-Star Noga Hilton International in Geneva, Sorci returned to the U.S. to join the Ritz-Carlton team. Sorci joined The Ritz-Carlton Hotel Company in 1992 and joined the Battery Park property in August, 2001. When not in the kitchen, Sorci can be found in Larchmont, New York riding his Harley Davidson and spending time with his wife Tracey (a pastry chef) and three young children.

Named one of Pastry Art & Design’s “Ten Best Pastry Chefs in America,” Laurent Richard has made an art of dazzling food critics and connoisseurs. Richard joined The Ritz-Carlton after twelve years as Executive Pastry Chef at New York’s La Caravelle restaurant. He became known for his genuine passion for desserts as well as his own style of sauce-painting in presenting classic and contemporary confections. Richard’s desserts are the most decadent creations imaginable. His signature desserts include a white chocolate peanut crunch cake, deep dark chocolate caramel cake, and chocolate almond macaroons. Many celebrities have enjoyed his desserts including: Nicole Kidman, Russell Crowe, Billy Joel, President George H.W. Bush, Rod Stewart, Julia Child, Michael Douglas, Martha Stewart, Jacqueline Kennedy Onassis, and Oscar de la Renta.

“I treat each and every piece of chocolate, every tuile, every cake and every tart with the same amount of genuine care and precision. Nothing leaves my kitchen that is not the perfect balance between beauty and taste,” said Richard. He is famous for his creativity and artistry, exemplified by his Chocolate Bar event every February at the Rise bar in The Ritz-Carlton at Battery Park. This year, Richard decorates the room with his own chocolate sculptures, mural paintings and contemporary chocolate design. All of the desserts are inspired by those found in a SoHo art gallery.

Born in Maison Laffitte, France, a town just north of Paris, Laurent Richard has been creating his sweet compositions since the age of fourteen. At the age of twenty, Richard moved to New York to refine his delicate flavors and techniques. His talents range from elegant plated desserts to sugar pulling and cake-decorating skills.

Richard drives his Harley Davidson to work every day from his home in Brooklyn. He has three children: Cecile age 14, Emily age 12, and Alexandre age 8.