The Bristol and Balena are excited to announce Chef Sarah Koechling as their new pastry chef. After receiving her bachelor’s degree from College of Wooster, in Ohio, Sarah attended Chicago’s French Pastry School and then went on to work as the pastry assistant in Everest Restaurant. After two years there, Sarah moved to the west coast where she worked as pastry chef at Quince in San Francisco, Patina in LA, and Baguetier Bakery in Huntington Beach. During that time, Sarah also teamed up with iconic Chef Daniel Boulud and Chef Jonathan Waxman at LA Food & Wine, provided dessert for the James Beard 25th Anniversary Party and spent some time at Jacques Torres Chocolates.
Sarah now returns to her pastry roots of Chicago with an exciting dessert program for The Bristol and Balena, including a Pear Crostata filled with apple butter and topped with crème fraiche gelato and a Chocolate & Hazelnut Croccante, served with a citrus marmalade, krispies, and gianduja gelato (Sarah’s take on an upscale Kit Kat Bar).