Dining Experiences : The Delmonico Room

Pastry Chef Mark Edmonds is excited to be a part of The Delmonico Room and Bar Louis team. Reuniting the Chef Michael/Chef Mark team which was responsible for Chef Michael’s FoodSpace and Bravo! hotel in Vieques, Puerto Rico. Mark worked with Chef Michael as pastry/sous chef at Chef Michael’s restaurant in Vermont and formed the catering and design company, garmond cuisine + design, in Tuxedo Park and New York City, NY. Mark brings his passion for the finest ingredients — selecting the best purveyors of local, seasonal, heirloom, and organic whenever possible for his baked goods and desserts.

Mark comes to the Fauchère after honing pastry skills as sous chef at Pastry Chef/Owner Gerard Fioravanti’s Fiorello Dolce in Huntington Village, Long Island (Chef Gerard previously of Ceci Cela patisserie in SoHo), and as organic mix assistant, baguette team member and distribution manager at Amy’s Bread in New York City. With partner Christian Garcia and their company garmond cuisine + design he catered events in Vieques, Puerto Rico, Tuxedo Park, NY and New York City. He worked with Peter Kump’s New York Restaurant School in NY (now I.C.E.). Mark attended Carnegie Mellon in Pittsburgh studying voice and acting and worked in off-Broadway, NYC and regional theaters as a performer and director. Mark was an assistant Vice President in the Legal Department Intellectual Property Unit at JP Morgan Chase Bank and a window designer at the Metropolitan Museum of Art shop in Rockefeller Center.

The story behind our Hotel Fauchère signature chocolates:

During World War I, esteemed actress and former Hotel Fauchère guest Sarah Bernhardt unexpectedly arrived at a hotel in Europe. In a rush to create a special item for her, the hotel’s pastry chef sandwiched chocolate ganache between almond macaroons and covered them in rich chocolate. I have created a version of this classic as my gift to you for staying at The Hotel Fauchère.
– Pastry Chef Mark Edmonds