- Written by Dessert Professional Staff
Pastry Chef, Providence Restaurant,
Los Angeles, CA
Formerly of: Bin 36, Chicago, IL; Ambrosia on Huntington, Boston, MA
Favorite dessert of your own creation: Miso Dulce de Leche Panna Cotta with Blueberries, Passion Fruit and Caramelized Rice Crispies
Least-appreciated dessert: White Chocolate Saffron Cremeux with Black Olive Nougatine.
If you weren’t a pastry chef, what would you be? Musician, professional cyclist or stay-at-home dad, if my wife allowed it.
Favorite tools: Small offset spatula
Favorite ingredient: Coconut; it’s like chicken, you can use it anywhere and it’s delicious.
Favorite serveware: Bernadaud. A dead rat would look appetizing on Bernadaud.
Providence Restaurant, 5955 Melrose Avenue, Los Angeles, CA 90038;
Business profile: Fine dining
Number of pastry staff: 5
Number of dessert menu items: 7 à la carte; 6-course dessert tasting menu; 12-peice boxed chocolates.
Number of seats: 100