Camp Lucy, the 282-acre Hill Country resort located in Dripping Springs, Texas, announced the hiring of Hannah Smith as Executive Pastry Chef.
Working alongside Tillie’s Executive Chef Andy Knudson, Smith will oversee and manage the day-to-day operations for the pastry program at Tillie’s, the resort’s award-winning American Nouveau concept. Smith will develop and execute a robust offering of seasonal pastries, handmade breads, desserts and various baked goods for the breakfast, lunch, brunch and dinner menus. Additionally, she’ll team up with Banquets Executive Chef Meredith Shaffer to bake and decorate wedding cakes that are offered as part of the catering packages available at Camp Lucy’s four wedding venues. Along with creating menus for special culinary events at Camp Lucy, Smith will be a key player in developing relationships with the local farmers that supply Tillie's with fresh produce, and building a pastry program that's inspired by the Hill Country's seasonal harvests.
Chef Smith comes to Camp Lucy after having most recently turned her at-home pandemic project, Gemini Bakehouse, into a brick-and-mortar concept in Los Angeles known for everything from fresh sandwiches to baked goods like cakes and donuts. After shuttering the shop due to her relocation to Central Texas, she’s thrilled to return to high-level baking and introduce Dripping Springs to her sweet side. Before Gemini Bakehouse, Smith was a Pastry Chef Instructor at the New School of Cooking, where she developed the curriculum for their pastry chef diploma program. She’s also held chef roles at French bistro Petit Trois and fine dining establishment Bottega Louie in Los Angeles, where she sharpened her baking skills from mousse and entremet assembly to producing the classic French pastry.
“I’m ecstatic for this new adventure in Texas and to bring my baking techniques to Camp Lucy,” says Smith. “I’m looking forward to charming my new Dripping Springs neighbors the best way I know how – through their bellies!”
Smith is particularly excited about sharing her buttermilk biscuit recipe and creating everything from strawberry shortcakes during the summer to homemade pies during the holidays. Inspired largely by her enjoyment of cooking at home with her husband and family, she’s excited to join another close-knit group at Camp Lucy and continue to present the flavorful desserts and pastries that she’s spent so much time perfecting.
“It’s exciting to share Tillie's kitchen with someone as talented as Hannah,” says Executive Chef Andy Knudson. “This addition to the culinary team reinforces our goal of continuing to bring something new and exciting to Dripping Springs, where the pastry program will now be taken to the next level.”
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