Geraldine’s, the contemporary restaurant located on the fourth floor of the Hotel Van Zandt on Rainey Street in Austin, announced Yolanda Diaz as head pastry chef. Joining the culinary team, Diaz will continue the efforts of providing guests will an exceptional dining experience featuring fresh, new desserts and other sweet treats.
Diaz began her journey at Le Cordon Bleu in Austin where she completed both the savory and pastry programs. Following her education, Diaz continued to build on her skill set, traveling to Italy, Spain and Belgium, and working across the globe including Washington D.C. and France, where she worked for two and a half years at L’Epicurien in Albi, France. Diaz comes to Geraldine’s from Austin sister restaurants, Isla and Péché where she was the pastry chef for both concepts. Previously, Diaz previously worked in Little Rock, Arkansas where she served as the pastry cook at The Capital Hotel before moving up the ranks to executive chef at Ciao Baci.
Led by Executive Chef Stephen Bonin, Geraldine’s serves up a seasonal selection inspired by flavors that embody Austin. Working alongside Chef Bonin, Diaz is responsible for curating the ever-changing dessert menus for Geraldine’s, Hotel Van Zandt’s first floor coffee shop, Café 605 and banquets held at the hotel. New desserts from the summer menu include the Almond Tart with seasonal berries, amaretto and lavender; the Spiced Pineapple with lime tuile, ginger snap and coconut sorbet; and the Snow Cone consisting of a white chocolate cone with peppercorn meringue and strawberry granita.
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