Wolfgang Puck’s WP24 Appoints Pastry Chef

 
Photo credit: Kara Snider

WP24 Restaurant and Lounge has appointed chef Cassie Ballard as pastry chef of the esteemed restaurant in The Ritz-Carlton, Los Angeles. Ballard brings a wealth of talent and years of experience to Puck’s modern fine dining Chinese restaurant.  

Ballard has a unique perspective in modern, contemporary desserts, and brings her refined skills and creative vision to WP24. Working alongside Puck’s executive pastry chef Sherry Yard, Ballard will showcase her French and American pastry culinary background, while continuing to honor the classic Asian flavors and ingredients served at WP24.

Blending the innovative pastry expertise of Ballard and Yard, WP24 has launched a new dessert menu that includes “Raspberry Royale” with rosewater crème brulée, buttermilk honey cake, and flower tea sorbet; “Chocolate Jun-paku” with walnut brownie, gingerbread dream cream, and candied Satsuma; and “Affogato” with popped rice, fried Jasmine rice ice cream, and espresso.

Ballard joins WP24 from the famous The Beverly Hills Hotel, where she oversaw the pastry program at the five-star, five diamond hotel in Los Angeles. After achieving her degree in Applied Science Culinary Arts in Dallas, Ballard served as pastry chef for The French Room, one of the top hotel restaurants in the state. Following many years in Texas, she relocated to Los Angeles to study under world-renowned, award-winning pastry chef Jean Francois Suteau at The Beverly Hills Hotel.  Her expertise in ice cream, sorbet, chocolate, and petit four pastries lends itself well to the established pastry program at WP24.

“I am excited for this opportunity to work with the Wolfgang Puck Fine Dining Group and at WP24,” Ballard says.  “I admire the concept and menu Wolfgang, Lee Hefter, and Sherry Yard have developed, and I look forward to carrying out this vision in the pastry menu. WP24 is known for its blend of varying techniques and unique Chinese flavors, which I will strive to encompass in the desserts.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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