GERALDINE’S WELCOMES YOLANDA DIAZ AS HEAD PASTRY CHEF

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GERALDINE’S WELCOMES YOLANDA DIAZ AS HEAD PASTRY CHEF

Texas-Native Joins Team After Working at Critically Acclaimed Restaurants

Across the Globe

 

AUSTIN, TEXAS (June 28, 2017) – Geraldine’s, the contemporary restaurant located on the fourth floor of the Hotel Van Zandt on Rainey Street in Austin, is thrilled to announce Yolanda Diaz as head pastry chef. Joining the culinary team, Diaz will continue the efforts of providing guests will an exceptional dining experience featuring fresh, new desserts and other sweet treats.

 

Diaz began her journey at Le Cordon Bleu in Austin where she completed both the savory and pastry programs. Following her education, Diaz continued to build on her skill set, traveling to Italy, Spain and Belgium, and working across the globe including Washington D.C. and France, where she worked for two and a half years at L’Epicurien in Albi, France. Diaz comes to Geraldine’s from Austin sister restaurants, Isla and Péché where she was the pastry chef for both concepts. Previously, Diaz previously worked in Little Rock, Arkansas where she served as the pastry cook at The Capital Hotel before moving up the ranks to executive chef at Ciao Baci.

 

Led by Executive Chef Stephen Bonin, Geraldine’s serves up a seasonal selection inspired by flavors that embody Austin. Working alongside Chef Bonin, Diaz is responsible for curating the ever-changing dessert menus for Geraldine’s, Hotel Van Zandt’s first floor coffee shop, Café 605 and banquets held at the hotel. New desserts from the summer menu include the Almond Tart with seasonal berries, amaretto and lavender; theSpiced Pineapple with lime tuile, ginger snap and coconut sorbet; and the Snow Cone consisting of a white chocolate cone with peppercorn meringue and strawberry granita. 

 

For more information about Geraldine’s and their pastry program, please visit www.geraldinesaustin.com or call 512.476.4755.

 

ABOUT GERALDINE’S

Geraldine’s, the first Austin restaurant concept from Kimpton Hotels & Restaurants, is located on the fourth floor of the Hotel Van Zandt. In homage to its location, the restaurant is named after Rainey Street’s famous former resident, Geraldine the guinea fowl. In addition to its contemporary Austin menu and cocktail program, Geraldine’s features daily live music and breathtaking views of Lady Bird Lake. The menu, curated by Executive Chef Stephen Bonin, offers seasonally driven dishes inspired by the flavors of the city. Designed as a shared dining experience, Geraldine’s encourages customers to socialize, taste and share bites from a variety of small plates and select large format dishes.

 

ABOUT KIMPTON RESTAURANTS

Kimpton has more than 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders who offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Signature cocktails are created by expert local bartenders, and wines are chosen with a nod toward artisanal and sustainable selections. Distinct restaurant concepts range from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in Washington DC. For more information, visit www.KimptonHotels.com/dine.    

 

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