Where Are They Now? Zagat 30 Under 30 NYC Christina Tosi

By Kelly Dobkin  |  July 22, 2014
Credit: Daniel Krieger

In anticipation of our 2014 30 Under 30 NYC list dropping next Monday, July 28, we're taking a look back all week long at some of the most notable honorees from years past.

It would be shortsighted to talk about pastry in NYC without mentioning Christina Tosi's name. Back when we first honored the young Crack Pie master at age 29, it was 2011 and Tosi was a few years into her career as chef, owner and founder of Momofuku Milk Bar, a game-changing dessert shop where Ms. Tosi showed the world her now-famed creations like Compost Cookies and Cereal Milk. "I was making these desserts eight+ years ago, long before Milk Bar opened," she tells us. "I thought they were sweet and personal creations. I never thought we'd see so much inspiration (and sometimes imitation) taken from what we did in our once small now huge kitchen. It's quite an honor." Shortly after 30 Under 30 2011, Ms. Tosi published her first cookbook, Momofuku Milk Bar, and won the James Beard Rising Star Chef award in the spring of 2012. Since then, Milk Bar rapidly expanded to five permanent NYC locations. In 2013, Tosi went international, opening the first Milk Bar location in Toronto, Canada. And now, you can even order her famous Crack Pie via Goldbely.com and ship it anywhere in the country. So how has Tosi evolved as a chef since those early days? Today, she feels like much more of a leader, having to manage so many more employees. "When the team grows, it's even more important to make sure the voice, community and culture of Milk Bar and what we create, innovate and bake means the same to everyone and is upheld daily," Tosi tells us. This last year, Christina was a finalist for another James Beard Award: Outstanding Pastry Chef and is working on a second cookbook, Milk Bar Life, due out in spring 2015. Momofuku Milk Bar will open its sixth Manhattan location in SoHo on Wooster Street this fall.