Chicago, IL (RestaurantNews.com) The Signature Room at the 95th has named Nadia Velazquez as Pastry Chef for the iconic fine dining restaurant located over 1,000 above Michigan Avenue. In her role, Velazquez leads her team of seven with creativity and inventive spirit, turning out new and enticing desserts for guests.
“Dessert is very similar to a woman,” says Velazquez. “It is well-rounded and sophisticated, always evolving…ultimately, with an edge of quirkiness,” she adds.
After earning her certificate in culinary arts, she accepted an apprenticeship with Ambria, where Michel Briand ‘took her under his wing and taught her the fascinating chemistry world of patisserie.’
She most recently served as pastry chef at Washington, D.C.’s Dupont Hotel, creating seasonal pastry menus and serving grand banquets of up to 400 guests before relocating back to Chicago. In addition to spending five years at Ambria, she also worked as pastry chef at Naha where she refined her skills and nurtured an intuitive sense of confectionary artistry.
Fruit is a favorite ingredient for Nadia and she also has a tremendous respect for chocolate, however she rarely showcases the two together. Velazquez says her favorite dessert is the one she has yet to make.
“Nadia joins our team with exceptionally refined skills and her experiences in some of the top kitchens in the nation have prepared her to excel at creating the delicious confections our restaurant is renowned for,” said Angela Roman Aspito, operations director for The Signature Room.
A delectable variety of new confections are finding their way onto the dessert menus at The Signature Room while traditional classics like white and dark chocolate mousse cake remain house favorites.
For reservations, call 312-787-9596 or visit www.signatureroom.com.
About the Signature Room at the 95th
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