Over the last year or so, Blackbird's pastry station has seen its share of changes. First Patrick Fahy announced he was leaving to spend more time with his family, but then landed at the Sofitel as exec pastry chef about 10 days later. Blackbird then snatched up the talented Bryce Caron from Custom House, who was then named a Food & Wine Best New Pastry Chef shortly before being let go because "it just wasn't a fit," Caron told Eater at the time. But now chef Paul Kahan is ushering in a new era at the restaurant with a hot new hire.
Kahan has brought on the super-talented pastry chef Dana Cree, a Seattle native who first honed her skills at Veil and Poppy, where she was named a "best pastry chef on the rise" by Seattle Magazine and a StarChefs Seattle Rising Star Pastry Chef.
She has staged at England's The Fat Duck, New York's wd~50 and Copenhangen's Noma. Cree has worked at Alinea with Grant Achatz and then returned to Denmark to work at Kadeau on the island of Bornholm before landing at Spago in Beverly Hills. With all that experience, it'll be great to see what magic she makes at Blackbird.
· Patrick Fahy Leaving Blackbird [~EChi~]
· Patrick Fahy Lands Role as Exec Pastry Chef at The Sofitel [~EChi~]
· Bryce Caron Out at Blackbird; 'Just Wasn't a Fit' [~EChi~]