Christophe Toury was born in Chartres, France where he apprenticed as a pastry chef and his passion took hold.

He began his career at the Ritz, Paris where he spent two years developing and sharpening his skills — before moving to NYC where he worked at the Essex House Hotel as a Pastry sous chef.  He was then invited to join the Four Seasons Resort in Maui as Assistant Pastry Chef Christophe served the Resort for 16 months before returning to New York 

to assume the role Executive Pastry Chef of the Four Seasons Hotel. Five years later he became the opening Executive Pastry Chef in the Mandarin Oriental before deciding to hone a new skill set as Production Manager of Food Attitude where he worked for six years. Christophe was then moved by his other passion, chocolate craft, and worked alongside Jacque Torres as chocolatier Executive Pastry chef. Most recently for the last four years Christophe was responsible for the 

development of the unique concept Voila-Chocolat.

In 2001 Christophe was listed as one of Pastry Art & Design magazine’s 10 Best Pastry Chefs in America. He has also been interviewed by New York Magazine and Chocolatier Magazine. In 2015 he was nominated one of Dessert Professional Magazine’s 2015 Top Chocolatier in America.