WILLIAM “BILL” YOSSES was born on this date and was, from January 2007 until June of 2014, the White House Executive Pastry Chef. Yosses was the successor to Thaddeus DuBois who left the same position in 2006. He served as a White House Holiday Pastry Chef for the 2006 holiday season. He was hired to the position by First Lady Laura Bush.
His most recent project has been to assist in the opening of Paul Newman’s Dressing Room in Westport, Connecticut-a restaurant using locally grown, artisanal and organic food sources. Other Executive Pastry Chef experience includes Joseph’s Citarella in New York City; planning, designing and opening the pastry department of Bouley Restaurant and Bakery and operating the pastry department of the Tavern on the Green Restaurant in New York City. Mr. Yosses was also Pastry Chef at Montrachet Restaurant in New York City. He is the coauthor of the book Desserts for Dummies
Yosses served apprenticeships in France, and also worked under Chefs Daniel Boulud and then Sous Chef Thomas Keller at Polo Restaurant in New York City. He earned his A.A.S. degree at the New York City College of Technology in Hotel Management, a Master of Arts at Rutgers University in French Language and Literature and a Bachelor of Arts at the University of Toledo in French Language.
President Barack Obama says of Yosses, “Whatever pie you like, he will make it and it will be the best pie you have ever eaten.” Obama nicknamed Yosses “the Crust Master.”
In March 2014, Yosses announced that he will resign the White House position effective June 2014, leaving the position to work on a new project focusing on “food literacy” by teaching young children and adults about eating better
Mr. Yosses, 60, said he was also moving to New York to be with his husband, Charlie Jandusay Fabella Jr., a teacher. The two married in Washington in 2011, but “for the eleven years my husband and I have known each other, we have lived in different cities,” Mr. Yosses said.