To be notable in pastry, we always have to press to go beyond our last success. I don't believe in repeating desserts or styles, no matter how successful. I want to be innovative and trendy. In our business, we must continually strive to be unique, and intelligent.
Pastry Chef Gerard Partoens Formerly Of Ritz-Carlton, Mauna Lani, Hawaii. Training Piva Hotel School (a professional institute for the culinary arts in Antwerp, Belgium). Signature Desserts Chocolate Passion, a passion fruit cheesecake nestled in a rich nugget of soft chocolate and drizzled with caramel; White Chocolate Summer Berries.
Cuisine/Description of Business An 891-room hotel with three restaurants and extensive banqueting facilities. Dux serves Global/American Haute Cuisine; Capriccio, Northern Italian; and the B-Line Diner, California Cuisine.