WHISK AT FAZENDA CAFÉ ANNOUNCES NATIONALLY ACCLAIMED PASTRY CHEF ARTHUR HAYNES

Whisk at Fazenda Café chefs/owners Philip Kuta and Jeremy Kean announce the hiring of Arthur Haynes as Pastry Chef.  Haynes will be an integral part of the team that will transform the Forest Hills café into Brassica Kitchen, a permanent brick and mortar home for Whisk, the critically acclaimed Boston pop-up restaurant. Fazenda Café will continue to operate until its conversion to Brassica Kitchen, this spring. 

Arthur Haynes likes to stretch the boundaries of dessert. After graduation from the French Culinary Institute in New York City, the Las Vegas native worked as a pastry cook at Daniel Boulud's Restaurant Daniel and then at Thomas Keller's Bouchon Bakery at Rockefeller Center, where he oversaw their croissant and Vienoisserie programs. 

Moving home to Nevada, Arthur opened 346 Patisserie (named for the freezing point of liquid nitrogen) where he wowed both his customers and the Las Vegas food press with his croissants and eclairs, as well as his Sichuan, olive oil, Sriracha and French vanilla ice creams, which he garnished with toppings like berries, mousses and marshmallows flash frozen or toasted with a blow torch to order.  346 Patisserie was honored with a Best of Vegas 2015 award from Las Vegas Weekly.

At Fazenda Café and especially on “Fazenda Sundays,” the new Sunday night full dinner service, debuting Sunday February 14th, Arthur intends to continue his sweet experiments with foie gras macarons, litchi-saffron gelee, and roasted corn and black currant ice cream with imagination-stretching, frozen and toasted toppings. "I don't want to scare anyone," he says. "I'm just hoping our guests will enjoy the rewards of my passion for science."

Whisk at Fazenda Café is open 6 a.m. to 6 p.m. Monday through Saturday and 8 a.m. to 6 p.m. on Sunday, serving creative breakfast and lunch fare, sandwiches, salads and pastries. “Fazenda Sundays” begin Sunday February 14th and continue subsequent Sundays.  

Contact 

For media inquiries, photos, an interview or press visits, please contact Chris Haynes of CBH Communications at 617-267-0070 or at chaynes@cbhcommunications.com