Alon Gontowski, Head Pastry Chef, Rosen Centre^®

Executive Pastry Chef Alon Gontowski creates delicious indulgences for special events and groups from 10 to 2,000 gathering at Rosen Centre, as well as for diners at the hotel’s Everglades Restaurant, his magic touch with chocolate and sugar honed over more than two decades at AAA Four and Five Diamond hotels.

Born in Philadelphia and raised in Cherry Hill, N.J., Chef Alon has dazzled diners across the United States, with stints in the kitchens of Connecticut’s Mohegan Sun, Las Vegas’ JW Marriott, Harrah’s, Desert Inn and The Rio, and at Tampa’s Seminole Hard Rock Hotel & Casino.

He also developed menu selections for more than two dozen independent restaurants, among them Todd English’s Tuscany and Michael Jordan’s Steak House.

His accolades include a silver medal in the American Culinary Federation’s pastry competition and he was part of the team that created the world’s largest wedding cake, as recognized by the Guinness World Records.

But it was taking the top prize on Food Network’s “Sweet Genius” TV competition that ultimately lifted this pastry chef’s rising star.

Describing his techniques as old school with a touch of the contemporary, Chef Alon says that he loves “the controlled chaos of the kitchen.” But the greatest reward is knowing when he’s delighted a guest with a sweet memory they’ll treasure long after.

“The greatest joy of my profession comes from catering to our guests’ expectations,” he said. “There’s nothing like the pride of seeing their reactions to our desserts.”