Lon's at the Hermosa Picks Up a New Pastry Chef; Former One Heads to T. Cook's
It's the latest edition of "As the Resort Restaurant World Turns," folks. And this time, it's the pastry chefs doing the moving.
Lon's at the Hermosa Lon's Cowboy Candy Bar and herbal-infused chocolate truffles will remain for sale in retail.
"Completely revamping the dessert menu." That's the task ahead for Mary Cech, the new pastry chef at Lon's, the fine-dining establishment at The Hermosa Inn, the luxury boutique hotel in Paradise Valley. Cech replaces pastry chef Trevor Tucker, who was at Lon's for around nine years.
Tucker has moved on to the position of lead baker at T. Cook's at the Royal Palms Hotel, where executive chef Todd Sicolo, who was on board for just three months, announced earlier this month that he was leaving to return to the East Coast.
So does Cech have the chops for the job?
With the exception of Lon's Cowboy Candy Bar and herbal-infused chocolate truffles, which will remain for sale in retail, Cech will come up with her own creations and work alongside Lon's executive chef Jeremy Pacheco.
Lon's at the Hermosa Mary Cech
Cech brings over 35 years of experience in pastry and baking to her new position. She has authored two cookbooks (The Wine Lover's Dessert Cookbook and Savory Baking), in addition to gigs as a culinary instructor and pastry chef for such restaurants as Charlie Trotter's in Chicago; Grand Wailea in Maui; Cypress Club Restaurant in San Francisco; and the Waldorf Astoria Resort & Spa in Park City, Utah.