A highly acclaimed pastry chef in his native Sweden, Gustaf Mabrouk began developing an interest in the culinary arts at a very young age.  He attended the St. Gorans Gymnasium Culinary School in Stockholm for three years, beginning in 1992, where he graduated with honors.  From there he became Pastry Chef at Nordiska Kompaniels (NK) Bageriet, one of Northern Europe’s finest patisseries, where he honed his skills in the basics: baking, pastries, chocolates, bon-bons, ice creams, sugar work and ice carving.

His success in Sweden led him to seek a new challenge, this time in the United States.  He wrote to renowned Chef Charlie Palmer and in 1999 was invited to New York to be a part of the team at Palmer’s upscale Manhattan restaurant, Aureole.  Gustaf excelled there as well, working through all areas of the kitchen.  In early 2003, he was asked by Palmer to open his new Washington, DC restaurant, Charlie Palmer Steak, as Pastry Chef.

Departing Charlie Palmer Steak late in 2003, Gustaf sought additional experiences in the Capitol consulting at some of the areas most renowned establishments, including Park and Nectar.  Having returned to New York City, Chef Mabrouk worked alongside Chef/Owner Gerry Hayden at Amuse, supervising the restaurant’s busy banquet operations, and overseeing the savory and sweet creations of the city’s highly acclaimed restaurant Nino’s.  In the end of 2006 Gustaf launched his own chocolate brand Gucio Chocolaiteri, selling to prominent chocolate bars and coffee shops like Chocolatebar and Cocoabar in New York.  In the summer of 2007 Chef Mabrouk was asked to join the team of TrottersNY Restaurant Group, to become the executive pastry chef at  42.