Trained as a chef and began his career in London, England, at the Dorchester Hotel then Chef Michel Perraud’s Fleur de Sel. Back in the USA, Kraus worked at the Wild Boar (Nashville) and NoMI (Chicago) before joining the French Pastry School, serving for 10 years. In 2011, Kraus opens Patisserie 46 in Minneapolis. Not long later in 2014, Kraus was selected as team U.S.A.’s captain at the 2015 Coupe du Monde de la Pâtisserie. Kraus opened his second business, Rose Street, and is the first American to be invited to join Relais Desserts in 2016.
With the kind of experience John has, you won't want to miss downloading his recipe (& more).