A pastry chef born in Milton Keynes has been named as one of the best in New York.
Laurie Jon Moran, 32, lived with his parents in the city for twelve years before moving to Northampton, and enrolled on a full-time cookery course at Northampton College.
Last year he became the the Executive Pastry chef at Le Bernardin in New York, one of the city’s leading restaurants.
The restaurant specialises in French cuisine, and holds three Michelin stars, and the highest rating of four stars from the New York Times.
And critics, including those from the New York Times, who named Laurie as one of the best in the city, were left incredibly impressed by his work,
For Laurie, the journey from Milton Keynes to New York has been a difficult one, but the praise has made it all worthwhile.
“I knew I wanted to be chef at a very young age,” he said. “It’s my first head pastry chef position. Having my own kitchen and my own team and being able to develop my own style is the part I enjoy the most. But it’s not just about me – there’s a lot of collaboration at Le Bernardin. It almost feels like a family here.
“I followed my passion but to be a great chef it also takes a lot of hard work and dedication. You have to go through a lot of annoying, tedious and difficult processes but then again, the most tedious things can be the most rewarding.”