The Crust Master heads for an even sweeter life with longtime love Charlie Fabella...
Forget the Royal Wedding. The big nuptial news stateside comes from the White House, where congratulations are due Bill Yosses, Executive Pastry Chef to President Obama and First Lady Obama. Yosses, 57, married his longtime partner Charlie Jandusay Fabella Jr., 38, on Tuesday during a ceremony at Moultrie Courthouse in Washington, DC. (Above: Fabella, l, and Yosses, in the photo that accompanied their wedding announcement)
Yosses has led the pastry shop at the White House since 2007, when he was appointed by First Lady Laura Bush, while Fabella has continued to live in New York City, where he is a special education teacher and reading specialist at Public School 54 in Jamaica, Queens. Geneva Murphy, chief of the domestic relations branch of the family court at Moultrie Courthouse, officiated at the happy nuptials, according to the couple's wedding announcement, which will run in the Sunday print edition of the New York Times. Same-sex marriage became legal in the Nation's Capital in March of 2010. (Above: Yosses with Mrs. Obama and Exec Chef Cris Comerford)
Yosses, an Ohio native, was one of the leading pastry chefs in the US, working at New York's Montrachet, Bouley and Tavern on the Green restaurants before joining the White House team. He not only creates the fabulous desserts at 1600 Pennsylvania Avenue, but has also adopted the Harriet Tubman Elementary School as part of Mrs. Obama's Chefs Move to Schools program, along with assistant chef Sam Kass and Executive Chef Cristeta Comerford. Thanks to his exceptional White House pies, Yosses has been nicknamed "The Crust Master" by the President and First Lady.
"Critics love saying that Obama, the "common man president," has a pastry chef," Yosses told Obama Foodorama. "But all the presidents have had pastry chefs."
Yosses' exceptional second cookbook, The Perfect Finish: Special Desserts For Every Occasion, was published last summer; he is the only presidential chef to publish a non-White House cookbook while still "in office." Yosses did his culinary training in France, and his notable creations for White House holidays include the 400-pound white chocolate-covered White House Gingerbread House for Christmas, as well as a 200-pound decorative Spring Easter Egg for last Monday's 2011 White House Easter Egg Roll.
"I express myself through my sugar," Yosses said, though he is simultaneously a big devotee of Mrs. Obama's Kitchen Garden and the White House Bee Hive, and frequently leads school tours for local children.
"If you can get kids to see that something growing out of a garden is delicious, that's terrific," Yosses said.
Fabella, like Chef Comerford, is a native of the Philippines, and graduated from Polytechnic University of the Philippines in Manila. He received a master’s in special education from St. Joseph’s College in Manila and a master’s in reading from Columbia. He is a son of Charlie S. Fabella Sr. of Manila and the late Guadalupe Fabella. His father retired as a commercial sea captain for Rail Shipping, a shipping company based in Cyprus.
Yosses graduated from the University of Toledo in Ohio and received a master’s in French from Rutgers. He also has an associate’s degree in hotel management from New York City Technical College. He is a son of Edward L. Yosses of Toledo and the late Mary Driscoll Yosses. His father retired as an accountant for the Libbey-Owens-Ford Glass Company in Toledo.
*Top photo by Anthony Jalondoni/New York Times; second by Getty/pool