Swiss trained Master Pastry Chef and Chocolatier with a proven track record of 30 years experience in the food industry. Extensive cooking, catering and management skills with proficiency servicing a broad market range: wholesale; catering; bakeries; pastry shops; restaurants; hotels; resorts; banquets; cruise ships; airlines; private chef; teaching; competitions; television; consulting; demonstrations; kitchen design and build out
From the time he was little, Jörg Amsler loved to work with his hands. When he was nine years old, he was asked to write an essay on what he wanted to be when he grew up. To this day, he doesn’t’ know why, but he chose to write about being a pastry chef.
Spending his spare time cooking in the kitchen with his mother, by the time he was eleven, Jörg knew he was going to enter the culinary field. After high school, he attended pastry school in Zurich and completed a five-year apprenticeship (four years in pastry and one in chocolate) at Konditorei Rhor, an elite bakery.
After winning several prestigious pastry honors in Canada, he was asked to teach at the Culinary Institute of Quebec. In 1988 he was hired and traveled around the world three times as the youngest executive pastry chef for the Royal Viking cruise line. Two years later, in 2000, Jörg built Truly Jörg’s Pâtisserie in Chelsea, Massachusetts.
Jörg has been an inspiration for aspiring pastry chefs, sharing his knowledge with any who ask. He regularly works with students from Johnson & Wales and has made and handful of appearances on the Food Network winning cake challenges.
