Chef Biography

Tom Worhach started cooking at age ten, when he took up the task of feeding his brothers and sisters lunch, after his mother returned to the business world. While studying at the CIA, Chef Tom so impressed Great Chef Albert Kumin, a master of the pastry art, and former pastry chef at the White House, he was invited to start teaching before he graduated.

His apprenticeships took him to Innisbrook in Tarpon Springs, Florida; the Hotel Bel-Air in Los Angeles, and the Mansion on Turtle Creek in Dallas. He then went to Kiawah Island where he teamed up with Great Chef Hubert Des Marais, before the two of them worked together again at the Hawk’s Cay Resort in the Florida Keys.

In 1987, he became the executive pastry chef at the Ritz-Carlton in Houston with Des Marais as executive chef and in 1989, the two of them moved to the Ocean Grand in Palm Beach, Florida as a team. In 1994, Great Chefs showed up to tape both chefs for the Discovery Channel’s Great Chefs – Great Cities series.

Later, after the hotel was sold, the two split up. Des Marais went out to Hawaii and Chef Worhach moved to the Four Seasons for the next 12 years, followed by the St Andrews Country Club in Boca Raton, eventually moving down to the Fisher Island Resort where he met his wife, Karina Gimenez. In 2012, an opportunity arose to open a coffee shop in the Design District of Miami, where he and his wife now operate BSweet Coffee Shop that features his signature Key Lime Crème Brûlée, as well as rum cakes, flans and chocolate meringue’s.


Chocolate-Macadamia Nut Meringue with Tropical Fruit Cream

Serving: 12 Print Chocolate-Macadamia Nut Meringue with Tropical Fruit Cream By Great Chefs November 9, 2015 This elaborate Caribbean dessert fantasy layers a chewy chocolate meringue with mango and guava creams, toffee crunch, ganache, and chocolate glaze. The garnish gilds the lily by adding a variety of sauces, sorbets, and fresh fruits. Ingredients Tuiles Confectioner’s […]

Restaurant Information

Address: 20 NE 41st St, Miami, FL 33137
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