The pastry chef has gone to the savory side of the kitchen and turned out a great restaurant.
were capable working either side of the kitchen and frankly, pastry chefs are often treated like second class citizens in most kitchens,” Hou says. “It always been important to make it a point that I knew how to do my job and knew how to do theirs as well. I don’t view it as a ‘switch,’ but rather an intentional evolution to who I am as a Chef now.
“My directive was suspiciously general,” Hou recalls. “My two stipulations were that I needed a Burger and a Soup on the in-room dining menu—other that, it was fair game. I was graciously allowed to build and execute the menu that I wanted.”Jeremy Repanich So he started mining his past for inspiration, with the Salt & Pepper Cauliflower that’s served with cashew cream and pickled jalepeño becoming a staple after he played around with the salt-and-pepper chicken wings and riffing on a dish he once made for the staff meal. At our visit there was an outstanding roasted duck breast with duck fat rice with confit bird atop a pear butter that gave the rich dish a sweet counterpoint.
“I loved the texture and the taste, and the idea of caviar on a toasted butter English muffin was amazing,” Hou says. “I know it’s a hot take but I think the bagels are Russ and Daughters are horrible—Ess-a-Bagels all the way.”
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