Age, Biography and Wiki

Christina Tosi was born on 9 November, 1981 in Ohio, U.S., is an American chef, author and TV personality. Discover Christina Tosi's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is she in this year and how she spends money? Also learn how she earned most of networth at the age of 42 years old?

Popular As N/A
Occupation Chef · television presenter · author
Age 42 years old
Zodiac Sign Scorpio
Born 9 November 1981
Birthday 9 November
Birthplace Ohio, U.S.
Nationality United States

We recommend you to check the complete list of Famous People born on 9 November. She is a member of famous Author with the age 42 years old group.

Christina Tosi Height, Weight & Measurements

At 42 years old, Christina Tosi height not available right now. We will update Christina Tosi's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
Weight Not Available
Body Measurements Not Available
Eye Color Not Available
Hair Color Not Available

Who Is Christina Tosi's Husband?

Her husband is Will Guidara (m. July 30, 2016)

Family
Parents Not Available
Husband Will Guidara (m. July 30, 2016)
Sibling Not Available
Children 2

Christina Tosi Net Worth

Her net worth has been growing significantly in 2023-2024. So, how much is Christina Tosi worth at the age of 42 years old? Christina Tosi’s income source is mostly from being a successful Author. She is from United States. We have estimated Christina Tosi's net worth, money, salary, income, and assets.

Net Worth in 2024 $1 Million - $5 Million
Salary in 2024 Under Review
Net Worth in 2023 Pending
Salary in 2023 Under Review
House Not Available
Cars Not Available
Source of Income Author

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Timeline

1981

Christina Tosi (born 1981) is an American chef and cookbook author.

She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer.

Tosi was born in 1981 in Berea, Ohio; her father, Gino Tosi, was an agricultural economist and her mother managing partner in an accounting firm.

The couple divorced while Tosi was a teenager, and she was raised primarily in Springfield, Virginia.

She has an older sister, Angela.

Tosi recalls not being allowed to say "I can't" or "I'm bored".

Her interest in baking dates to her childhood; both of her grandmothers are "avid bakers", according to Tosi.

Her parents both had a sweet tooth.

She ran track in high school and still runs regularly.

She was interested in math and foreign languages.

In college she worked serving tables and then as a prep cook and baker.

Tosi studied electrical engineering for one year at the University of Virginia and graduated from James Madison University with degrees in applied mathematics and Italian, then enrolled in the French Culinary Institute's pastry arts program.

While attending culinary school she worked as a host at Aquagrill, eventually being promoted to maître d’hotel.

Tosi externed and then worked at Bouley, interned at Saveur, and then worked at wd~50.

She found the exacting plating required in fine dining wasn't something she enjoyed and decided she didn't want to work as an executive pastry chef in fine dining restaurants.

2005

Tosi had In 2005 helped to write wd~50s Hazard Analysis Critical Control Point plan.

On the recommendation of Wylie Dufresne, David Chang hired Tosi in 2005 at Momofuku to create a plan for Momofuku, which had just discovered they needed such a plan in order to cook with a vacuum-sealing system.

Chang hired Tosi to create the plan, then eventually to do other administrative work and liaise with the NYC Department of Health.

According to the New York Times the job was "so loosely defined" that her duties were described as "et cetera".

Now not baking professionally, Tosi started baking at home again and brought her homebaked items in for other staff.

Chang eventually moved her to a position developing and overseeing the restaurant group's pastry program.

There were no desserts on Chang's menu when Tosi came on board, and she created her own pastries inspired by the flavors of childhood favorites, developing recipes such as Cereal Milk-flavored panna cotta.

2008

In 2008, a space next door to Momofuku Ssam Bar's became available, and Chang encouraged Tosi to open her own shop, which she named Milk Bar.

Tosi created the original logo herself by simply typing 'Milk' in Brush Script Medium.

Milk Bar first opened its doors on November 15, 2008.

When they first opened, Milk Bar had a team of only five people and were often open for 16 hours a day.

Tosi's approach was to use pastry chef techniques to create comfort-food influenced desserts served in a casual setting.

She serves as Milk Bar's chef and chief executive officer.

She developed recipes such as Cereal Milk, Compost Cookies, Crack Pie (now known as Milk Bar Pie) and Candy Bar Pie.

2011

Tosi's Momofuku Milk Bar (2011), a cookbook containing recipes from the restaurant, was published by Clarkson Potter.

Susan Chang in The Washington Post called it "a hard-core baking book, dense with text, full of sub-recipes", recipes which are ingredients for the main recipe and need to be prepared prior to preparing the main recipe.

2014

Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".

She is the author of several cookbooks. She has served as a judge on the reality competition MasterChef and presented for the Netflix series Bake Squad. She has won two James Beard Foundation awards.

She created Milk Bar Pie and Cereal Milk.

2017

In 2017 Ben & Jerry's introduced a line of flavors that Eater called a [blatant ripoff] of Tosi's Cereal Milk.

According to the New York Times in 2021, "Nothing bears the trademark of the pastry chef Christina Tosi more than her cereal Milk flavor."

According to the Seattle Times in 2022, Tosi is "often credited with starting the soft-serve craze in restaurants".

Axios in 2022 called Tosi's cereal Milk and crack pie creations "cult favorites".

Francis Fabricant said Tosi "made Cereal Milk soft-serve and the Compost Cookie household names".

Tosi has written several cookbooks and a memoir.