Save Room for Dessert with Benjamin Grue of Benoit
Pastry chef Benjamin Grue has barely had time to catch his breath since he moved to the states from France. A native of the French Alps, Grue went to culinary school in France and began his career as a savory cook in Provence. He eventually felt himself being drawn to the local pâtisseries and boulangeries. After spending part of 2013 in Chicago, he landed in New York, and Benoit, earlier in 2014.