Hai Hospitality today announced the appointment of Ariana Quant to Executive Pastry Chef of all Uchi restaurants, a new position for the company, effective immediately. In this new role, Quant will lead pastry recipe development and oversee the pastry departments of all Uchi locations, collaborating with each market’s Chef de Cuisine.
“Ariana is a superb pastry chef and an unlimited source of talent and creativity,” commented Founding Chef and Partner Tyson Cole. “Ariana’s desserts have become part of the Uchi lexicon; a dish like Jasmine Cream is perfection on its own, but the way it complements the menu illustrates Ariana’s immense talent, sense of nuance and attention to detail. We look forward to seeing her creative impact on all the Uchi restaurants.”
We visited with the pastry chef from Princi Italiain 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. Continue reading →
Longtime fine dining destination, Abacus, is pleased to announce a couple of key hires and a promotion as the culinary team continues to attract and develop talented chefs under Executive Chef Chris Patrick. With a new menu in place, updated bar lounge, refreshed table top and several new faces in the kitchen, there’s never been a more exciting time to dine at Abacus. Continue reading →
Knife at The Highland Dallas announced Eric Cobb as its new pastry chef. Cobb has spent the past seven years at the Four Seasons Hotel in Dallas under the direction of Chef Randy Gehman.
Cobb comes to Knife by way of Alabama where he attended culinary school at The Culinard. He originally entered and completed the culinary arts program, but after realizing his love for the meticulous and scientific side of baking, went back to complete the pastry arts program. Continue reading →
We visited Ida Claire this week, which just opened recently in their beautiful location in Addison, and we will share our first look in tomorrow’s edition of craveDFW. But we are still ecstatic about the desserts prepared by corporate pastry chef Sarah Lewis.
Chef Lewis prepares all the pastries for the company that owns such restaurants as Whiskey Cake, Mexican Sugar, The Ranch in Las Colinas and even Velvet Taco. Ever had that Red Velvet cake at Velvet Taco? That is a Lewis cake. Continue reading →
One of our very favorite pastry chefs has a few new fun plates to satisfy your sweet tooth this summer. Jill Bates at Fearing’s located in the Dallas Ritz-Carlton in Uptown is cooling off with seasonal fruit, and of course chocolate in a an even cooler way. Bates enjoys fresh, seasonal items such as peaches and it comes out in one of her dishes presented today.
The latest creation of chef Jill Bates is her Double Chocolate Popsicles with Toasted Almond, Maker’s Mark Cherries and Fleur de Sel Chocolate Cookies. She seemingly enjoys making frozen treats such as these. In the past you might have tasted her blackberry yogurt push up pops that were nothing short of amazing. As the temperatures go from hot to blazing you will want to check out this particularly fun treat very soon. Continue reading →