Kymberli DeLost joined the culinary team at The Gage, Acanto and The Dawson, as Executive Pastry Chef in February 2015. She adds a mecca of culinary experience from several acclaimed kitchens in Chicago including Japonais, Takashi, Storefront Company, West Town Bakery and most recently, Hot Chocolate.
Growing up in a military family, DeLost spent much of her childhood moving from city to city with her family, eventually settling in Chicago at DePaul University. A year away from graduating with a degree in XXX, DeLost realized that the path she was on did not intrigue her as much as the culinary arts. She then made the decision to turn her focus to culinary school.
After graduating from DePaul, DeLost was given the opportunity to work in pastry at Chicago’s renowned Japonais. Knowing little about pastry and even less about Asian cuisine, DeLost spent all of her free time in the kitchen, learning all she could. Her hard work paid off when she was promoted to pastry chef, a position that she held for XX years. Following her time at Japonais, DeLost worked for some of Chicago’s top restaurants and chefs, eventually earning her a position at James Beard Award winning chef Mindy Segal’s Hot Chocolate. DeLost spent a year at Hot Chocolate before joining Billy Lawless’s iconic restaurant group.
DeLost believes that pastry should be fun and that is reflected on the menus at Acanto, The Gage and The Dawson. From whimsical treats such as Italian pastry baskets and “Sundae Funday,” at Acanto to cookie boxes and drinkable desserts at The Gage and The Dawson, DeLost provides an entertaining and unique ending to a guest’s dining experience.
Outside of the kitchen, DeLost enjoys planting and collecting vintage toys.