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Jonathan Pereira

@jhonnyantony

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Executive Pastry Chef
@callebautchocolateacademynyc Ambassador
Four Seasons New York
@fsnewyork
🇵🇷 🇺🇸 🇨🇦 🇦🇪

POSTS STORIES REELS

Paris Brest

Comment 🌰 for the RECIPE.
@somsom_000 🎥📸

#pastry #newyorkcity #nuts #paris #fourseasons by @jhonnyantony

A Croissant in New York 🥐
With @elleetvirepro by @jhonnyantony

Un Clásico, St. Honoré con @norohyvanille by @jhonnyantony

My life lately.
#pastry #newyorkcity #bakers by @jhonnyantony

Mango Pandan Panettone
Kaya Paste/ Mango/ Coconut Jam

Team work with @somsom_000 by @jhonnyantony

Guineo Cake

A very light banana cake using natural cane sugar from Puerto Rico 🇵🇷 by @jhonnyantony

New offerings coming soon.

Dulce de leche crunch, strawberries and using chocolate de Santo Domingo 70%
@cacaobarryofficial @callebautchocolateacademyus by @jhonnyantony

We're excited to introduce Chef Jonathan Pereira, based in New York, as our newest Callebaut Ambassador in the United States.⁠
⁠
Jonathan began his pastry journey in Puerto Rico 15 years ago and built his culinary career in the hotel industry, working for luxury brands across the United States and Dubai including The Ritz-Carlton, The Mandarin Oriental and The Four Seasons. Always deriving inspiration from his world travels, his passion for culinary creativity is expressed through a combination of global flavors and exceptional technique.⁠
⁠
Join us in welcoming him to the Callebaut family.⁠
@jhonnyantony⁠
⁠
#Callebaut #CallebautChocolate #PastryChef #ChocolateInspiration #Craftsmanship by @jhonnyantony

🌟 TARTES EDITION 🌟

👨🏻‍🍳 Chef Jonathan @jhonnyantony @guiiiemette @somsom_000

Thank you, Chef Jonathan, and your entire incredible team. It is always a pleasure to have you with us and to discover your beautiful creations.

🍫✨ Tonka Chocolate Flan

A beautiful creation combining the richness of chocolate with the unique and aromatic notes of tonka bean.

Once again, thank you for being part of Pastry Chef Table. We are so happy to see this club continuing to grow and gain momentum with such talented chefs by our side.

A big thank you to all our sponsors for their continued support and for helping make this event possible.

📍 Venue
@cafebouludny

Thank you to the entire Cafe Boulud Maison Barnes team for welcoming us and for their wonderful hospitality, and thank you Chef @danielboulud.

💫 Sponsors
@itaberco_inc
@ircagroup_americas
@thierry_atlan
@lafont_americas
@parisgourmetny
@cacaonoelusa
@tahitiangold
@frank_coenmans
@eatabsolutelynuts

📸 Photos & Videos
@julie_masterson_
@___julianaj___ by @jhonnyantony

Cuz not everything should be bread. Amenities at @fsnewyork

Take your Chocolate truffle from a chocolate flower piece. by @jhonnyantony

New obsession: Panettone.

I always tell everyone that working in hotels has really opened up my baking style. Over the years, I’ve had the opportunity to work with many chefs, each with different styles and approaches. That has forced me to adapt, follow, and learn different crafts some of which, at the time, I probably didn’t even want to learn.

Bread has always been one of my favorite things to make, but even within the world of bread, there are so many specialties and techniques that can take years to truly master.

Panettone has reminded me of that. It’s a completely different craft of its own, and lately, I’ve become obsessed with understanding it better.

There is always something new to learn. by @jhonnyantony

When that Brownie Croissant comes out of the oven 🤤. by @jhonnyantony