Matthew L. Marotto is Executive Pastry Chef and owner of Cryo Cream in NY. What makes a really good cook? He told us in this great interview.


After many years as Executive Pastry Chef, today you are Chef and owner of Cryo Cream in NY. How did your pastry career get started?

My pastry career started when I was in culinary school and took my first job at Nobu 57. The pastry chef was very texture and science driven which changed the way i viewed food.


Where does your fascination for pastry come from?

Since i was young I was always drawn towards the kitchen which was almost,looking back, seemingly almost instinctual. As i grew in the industry, i was drawn more and more towards the science and precision that the realm of pastry required. I am also very artistic, which pushed me towards pastry instead of the hot line.


Which culinary school did you attend?

I graduated from the French Culinary Institute now the International Culinary Center.


What does traditional New York pastry mean for you?

To me New York Pastry means non-traditional. It means having an experience with food, something you can’t have anywhere else.


And modern New York pastry?

Modern New York pastry is everything. To succeed you need to be ahead of the curve, being able to adapt to anything and have the ability being successful doing it.


What are the new developments/ trends in New York’s pastry scene?

Understanding texture and how to pull a memory for someone and make it personal but at the same time showcasing it in a way no one has ever thought of.



How would you describe your culinary pastry line?

Packed and stacked. The most important part of any line is prep and organization. Keep it straight and it’ll be a good night.


Today you are running Cryo Cream in NY as Chef and owner at the same time. What is the idea/ concept behind Cryo Cream? 

Cryo Cream is a liquid nitrogen dessert lab. We do custom and seasonal dessert sundae’s. We currently only do pop ups and private events but we are currently setting up a brick-and-mortar location.


What was the hardest part for you once you opened your own business? 

The hardest part as a chef/owner is being away from the kitchen. Having spent years only worrying about the food, its difficult to have a broader focus.


What are the solid and varying elements you offer your guests? 

We offer many ice cream sundae flavors, coffee, and other nitrogen creations.


How innovative can you be in your work today?

Because i created an adaptable concept, based on a technique, it allows me unlimited freedom to be innovative.


What are some of the lesser known spices you use for your pastry creations? 

Since i have worked in many fine dining ethnic restaurants, I’m extremely well versed in using spices. I’ve used everything from cardamom and saffron, to wasabi and pink peppercorns.


Can you share some of your unique preparation techniques with us? 

I make all the ice cream with liquid nitrogen which doesn’t form ice crystals while freezing the creme anglaise.


If you would have the time to come up with your own pastry book,  what would it be about?

If i came out with a cook book it would be on advanced pastry techniques and texture manipulation.


What would you do if you would have to worry about your income for one year?

Working in the US, especially in New York, remains a big dream for many foreigners.


Thank you Matthew L. Marotto.


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