Pastry Chef Jack Revelle comes to Bread Furst from the White House pastry department where he has been working for the last eight years. When not preparing for a state dinner or making dessert for the First Family, Jack consulted with other restaurants, clubs and bakeries putting together top quality pastry programs. He also tested and developed recipes for Michel Richard’s dessert book Sweet Magic. In 2001, Jack started his career as an apprentice at Hawthorne Fine Breakfast Pastry in Severna Park, Maryland where he learned the art of viennoiserie. From there, stints at the Borgata casino and spa in Atlantic City and the Willard Hotel in DC helped to refine his pastry skills.
Originally from North Carolina, Ben Arnold began his culinary career at the age of 15. He followed his passion for cooking all the way to The Culinary Institute of America in Hyde Park, New York. Ben graduated in 2009 with an AOS degree in Baking and Pastry Arts. Upon graduation, Ben relocated to northern Virginia. Some of Ben’s experiences include working as executive pastry chef at Restaurant Eve and as a baker at Society Fair. Ben also worked as head baker and bread program developer at Range for Bryan Voltaggio. His work there produced what has been called "the best bread basket in the city."