While employed in the wig department of the Radio City Rockettes, Zac Young had an epiphany: he would rather be baking cookies than fluffing Santa beards. Born to a vegan mother, Zac never had chocolate mousse, but knew all too well the flavor of a tofu and carob pudding. After graduating with honors from the baking and pastry arts program at the Institute of Culinary Education, Zac went straight to the top, working under Sebastian Rouxel and Richard Capizzi at Bouchon Bakery. In 2006 he was offered a position of Pastry Chef at the New York City hot-spot Butter Restaurant. While there, Zac developed his signature style, using classic French technique, bold flavors, and fun to put a creative twist on American desserts. Always hungry for more, he trained in France with such renowned chefs as Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. In 2009, Zac moved uptown to the bustling bivalve mecca Flex Mussels. His whimsical creations caught the fancy of New York Times’ Restaurant Critic Frank Bruni, causing him to exclaim, “how lucky of us to find room for dessert” in his review of Flex. In his free time, he can be seen making dresses out of chocolate for the opening night of the International Chocolate Show. His mother is proud, even though his desserts are not vegan.