Pastry Chef Anthony Chavez of Layered Cake Patisserie - Biography
Pastry Chef Anthony Chavez graduated from The Culinary Institute of America in 2001. The California native worked at the Ritz-Carlton Chicago, starting as a pastry cook and finishing his three-year tenure there as executive pastry chef. Many of his desserts were featured in Chicago Magazine, Time Out, and Chicago Social. While in Chicago, Chavez also completed several courses at the French Pastry School and was mentored by chefs like Sebastien Cannone, John Kraus, Stephane Glacier and Emmanuel Ryon. He eventually became Executive Pastry Chef at the Sofitel Chicago Water Tower where he managed a staff of five pastry cooks in a 415-room hotel.
At 2941 he lent an elegant decadence to the pastry menu with mostly French-inspired creations from tarte soufflé to entremets. His appreciation for French technique and culinary traditions complemented Rising Star Chef Bertrand Chemel’s Virginia-tinged gallic flair. In November 2011, he left 2941 to form his own bakery in Chantilly, Virginia, Layered Cake Patisserie with Barbara Chavez.