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Pastry Chef

NEWS
August 18, 2012
Everything Nancy Silverton touches seems to turn to gold. After working for years as pastry chef for Wolfgang Puck's Spago, she and then-husband Mark Peel opened Campanile in 1989, and it quickly became one of Southern California's most important restaurants. Pursuing her passion for bread, she started La Brea Bakery the same year, and it quickly became the benchmark for fine sourdough before she sold it in 2001. In 2006, she joined partners Mario Batali and Joseph Bastianich in opening the Mozza Restaurant Group , owner of the overwhelmingly popular Osteria Mozza, Pizzeria Mozza and Mozza2Go.
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NEWS
November 21, 2012 | By Betty Hallock
New Italian restaurant Bestia opens Friday on the edge of downtown's Arts District, a 140-seat trattoria from chef Ori Menashe, pastry chef Genevieve Gergis and partner Bill Chait, located in a former factory building converted into lofts near the L.A. River.  The 4,100-square-foot Bestia (Italian for "beast"), designed by Studio Unlimited, is meant to channel contemporary Italian spaces that mix modern interiors with centuries-old architecture: A "bar fight" wall covering, meat hook chandeliers that hang from steel tracks, booth seating and a copper bar are some of the elements.  Menashe is former executive chef of Angelini Osteria, and his menu is multi-regional Italian: grilled octopus with warm lentils, guanciale and salsa di acciughe ; housemade salumi; housemade spicy 'nduja, mozzarella and scallion pizza; spaghetti mancini with squid ink, mullet bottarga and Calabrian chiles; hand-rolled fusilli with braised goat, ricotta salata and pistachio oil; and grilled hen, borlotti beans and chicken liver crostino.
FOOD
February 2, 2005 | Leslee Komaiko;Laurie Winer
Diners about town have been noticing a phenomenon that some are characterizing as the "Bastide diaspora." Since the exit of chef Alain Giraud, nearly a dozen former employees have also moved on, and clusters of alums are showing up here and there. Among the departed? Former general manager Donato Poto, sous-chef Kevin M. Meehan, sommelier Christophe Rolland, assistant sommelier Drew Langley, pastry chef Koa Duncan, pastry cook Mario Ortiz and other assorted chefs and line cooks.
FOOD
April 12, 2006 | Laurie Winer; Leslee Komaiko
THE bad news: The Hatfields are leaving San Francisco. The good news: The Hatfields are leaving San Francisco for Los Angeles. Who, you may ask, are the Hatfields? And are there any McCoys? Quinn and Karen Hatfield, he a chef, she a pastry chef, wowed San Francisco when they opened their restaurant Cortez in the Adagio hotel in 2003. Their bold-flavored Mediterranean cooking inspired the San Francisco Chronicle to name them "rising stars" almost immediately. Now they plan a return to Karen's hometown to open, you guessed it, Hatfields.
NEWS
January 15, 2013 | By Jenn Harris
Former Patina executive chef Tony Esnault has taken the reins of the kitchen at the downtown restaurant Church & State. Owner Yassmin Sarmadi tapped Esnault to work at Spring, a new French restaurant slated to open on the ground floor of the Douglas Building on Spring Street in late 2013, but Esnault ended up stepping into former Church & State chef Jeremy Berlin's spot. Esnault will still be the chef at Spring when it opens. Esnault's menu additions at Church & State include a chicory and citrus salad, coq au vin and nettle soup.
NEWS
August 16, 2012 | By Russ Parsons
Baking is the most punctilious of the culinary arts and Thomas Keller is among the most punctilious of the culinary artists. Put the two together and you might wind up with a cookbook that would make strong cooks quake in fear. Happily, that's not the case with the “Bouchon Bakery” cookbook that's now available for pre-order with a fall publication date. Written by the French Laundry boss and his pastry chef Sebastien Rouxel with help from baker Matthew McDonald (his bread section is definitive)
NEWS
October 28, 2013 | By S. Irene Virbila
Bernhard Mairinger will cook the last dinner at BierBeisl as we know it Saturday, Nov. 9. Then the young Austrian-born chef-owner is closing the 2-year-old modern Austrian restaurant on Little Santa Monica in Beverly Hills, and taking a break before opening in a larger space next year. “I've been working for two years pretty much 24/7,” says the chef, who will turn 29 in November. He's off to Europe and Asia to attend festivals and do some research in Austria for the new BierBeisl, which is to open on the Westside sometime in 2014.
NEWS
September 21, 2012 | By Betty Hallock
After months of lease negotiations, storied Los Angeles restaurant Campanile is expected to close at the end of November after 23 years. Chef Mark Peel and then-wife Nancy Silverton opened the restaurant in 1989, setting the tone for farm-to-table dining in the '90s. The owner of the iconic building, Larry Silverton (Peel's former father-in-law), sealed a deal late Wednesday night with restaurateur Bill Chait and chef Walter Manzke, who will open a new-wave bistro called Republique in the spring.
NEWS
October 15, 2012 | By Russ Parsons
There aren't many restaurants that can last 20 years, let alone 40. So Piero Selvaggio is celebrating Valentino's 40th birthday in grand fashion, with not one but two don't-miss events. First, Nov. 14, he's hosting a blow-out dinner of 40 dishes paired with 40 wines, all of them inspired by the cooking of renowned Sicilian chef (and Selvaggio's homeboy) Ciccio Sultano. Culinary authority Darrell Corti will be MCing the event, which Selvaggio is dedicating to the late great Mauro Vincenti , who with Selvaggio introduced Southern California to so much of the Italian specialty products that we now enjoy.
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