Meet Princi Italia Exec Pastry Chef Ryan Jungman

DSC02775by Steven Doyle

We visited with the pastry chef from Princi Italia in Plano and Dallas this week and was able to sample some new items headed to the menu  this week. Executive Pastry Chef Ryan Jungman has been baking in Dallas for many years working at some notable restaurants such as Stephan Pyles and Charlie Palmer, and has worked with chefs such as Marc Cassel, Jackson York and Joel Harloff. His skills are sweetly honed and may be found in full action at one of his kitchens.

DSC02782DSC02786A few savory dishes we tasted from Jose Guiterrez at the Plano location

Princi Italia is the warm Tuscan restaurant envisioned by Patrick Colombo and Chef Kevin Ascoles (Ferre and Mi Piaci) and offer modern Italian fare with deep rooted dishes that include homemade pastas and marvelous Napolitano-style pizzas.

I previously reviewed the newly opened Princi back in 2011 loving what we found at the new space on Preston. I enjoyed a pleasant luncheon with the Jungman earlier this week who was gracious enough to share some of his new dishes that will show up on menus this week at both Princi locations.

Jungman told me that he enjoys the pastry aspect of the kitchen because he is able to have more creativity. He starts his day, every day, at 4 in the morning to begin preparation for the sweet finale guests will enjoy that evening. Fresh and unusual flavors seems to be what Jungman offers best, and what we sampled proved that idea.

Let’s take a look at the new pastries offered by Jungman:

DSC02789Coconut Key Lime Torte with Mango Coulis

DSC02790Pistachio Crust, Almond Cream, Honey Caramel Custard, Caramelized Pineapple, Candy Pistachio

DSC02799Citrus Budino with Almond Biscotti/ Citrus Mascarpone Custard with Blueberry Syrup and Vanilla Cream (for Cru Wine Bar)


What seriously intrigued me was this S’mores Cheesecake made with a graham cracker crust, chocolate ganache, marshmallow fluff cheesecake, house-made vanilla marshmallows and Jungman’s own vanilla gelato. Any dish that implements a blow torch deserves a serious look.  He also makes many flavors of gelatos in house and told us that you may order a flight for the table. This is something I would actually do.

But for me the pistachio custard is something that my dessert dreams are made of.

If you have even the slightest sweet tooth I am recommending a visit to Princi Italia for this Branzino dish, some housemade pasta and one of the many desserts Ryan Jungman may have conjured up the day you visit.

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Filed under Crave, Steven Doyle

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