After Patrick Fahy announced he was leaving his role as exec pastry chef at the Sofitel and Cafe des Architectes to move over to Trump Chicago, the hunt began to fill his position. Fortunately that search didn't take too long and the team didn't have to look too far as it hired from within. Leigh Omilinsky, who worked alongside Fahy, has been promoted to the top pastry spot at the property.
Omilinsky, who has worked at TRU and L20, will oversee the hotel's entire pastry program, which includes collaborating with exec chef Greg Biggers on Cafe des Architectes' five- and 10-course tasting menus as well as a dessert degustation that features mini versions of her best desserts.
Omilinsky is already showcasing her talent through desserts like a peach bavarois with blackberry sorbet, macerated stone fruit and basil oil and a sesame sponge cake with raspberry mousse, aloe sorbet and graham crackers. Expect the desserts to change seasonally and to include always-fresh ingredients. “I love the art of perfecting seemingly simple things, and this comes through the use of quality ingredients,” Omilinsky said.
· Patrick Fahy Talks About Leaving the Sofitel for Exec Pastry Chef Role at Trump [~EChi~]