Special Dessert for Hakkasan

Devils food cake, walnut sabayon, crystallized walnuts, chocolate crumble, chocolate gel, shattered chocolate ice cream

1st Day

Today was my first day at work. I am the Restaurant Pastry Chef at the Fontainebleau Miami. I will be in charge of running the pastry departments at 2 of the hotels Signature Restaurants, Gotham Steak, and Hakkasan. I am very excited for this opportunity. Check back for updates!

New Dessert

Goats milk bavarois, blood orange segments, buckwheat honey gel, candied orange zest, rehydrated reindeer moss, blood orange jus, dill

A few pics from Miami tasting

Soft chocolate ganache, banana bread, chocolate crumble, crystallized cashews, grated cashew, banana brûlée, chocolate ice cream

Maple custard, toasted hazelnut hache, oatmeal ice cream, maple syrup

Coffee mousse, crystallized walnuts, candied chestnuts, caramel espuma,

"shattered" chocolate ice cream

Manresa's Desserts

Citrus tapioca and yuzu sherbet, yogurt espuma

Apples in cider lees caramel, with rye crumbs, chestnut with quince sherbet

Pine nut pudding with maple gelatin, candy cap ice cream, sunchoke, chocolate

Chocolate millefeuille with banana and tonka bean, black sesame ice cream, sorrel

Chocolate Madeleine, Strawberry Pate de Fruit

Black Sesame Macaroon

West Coast

Packing and getting ready for the next adventure...

New Dessert

Tarragon "custard", ruby red grapefuit, celery, yogurt,

crystallized tarragon, campari gelee, campari gel