Seven Lions announced Rebecca Zuckerman as the new pastry chef at the American clubhouse staple. In her new role, Zuckerman leads the dessert and pastry program at Seven Lions, curating desserts for the restaurant and special events. Zuckerman began her career at Seven Lions as the pastry sous chef when it opened, quickly honing her skills and rising into the new role this spring.

“We are thrilled to welcome Rebecca as the pastry chef at Seven Lions. We’ve been so impressed with Rebecca’s attention to detail, energy and culinary talents over the last year and couldn’t be happier to have her helming our desserts program,” says owner and proprietor Alpana Singh. “Rebecca has proven herself in her time here at Seven Lions, and we are looking forward to expanding our pastry program with innovative, well-crafted desserts that perfectly complement our American clubhouse fare.”

Growing up, Zuckerman honed her baking skills while attending the Las Vegas Academy for International Studies and Performing Arts. An avid performer, Zuckerman would bake to take her mind off of the auditioning process and subsequent stage fright. As time went on, she realized that baking was her calling. Following high school, Zuckerman moved to Chicago to attend Kendall College, where she received her Associates Degree in Applied Sciences of Baking and Pastry. Before joining the Seven Lions team, Zuckerman was a baker and decorator at Sweet Mandy B’s in Chicago’s Lincoln Park and a cake decorator at Sweety Pies Bakery in Skokie, Illinois.

Zuckerman’s approachable desserts with a twist highlight her philosophy of an emotional connection to the food.

“I want guests to be reminded of a feeling or memory that comforts and nurtures them,” adds Zuckerman. “The other day, a server at Seven Lions told me how emotional someone became after trying our Baked Alaska because it reminded her of her childhood. If my desserts can bring back a great memory for someone, then I’ve done my job correctly.”

Zuckerman’s desserts at Seven Lions include the Banana Split Baked Alaska, a new spin on the classic dessert, a Chocolate Hazelnut Torte with crispy hazelnuts, and a homemade cookie plate, including flavors such as red velvet, pretzel toffee chip, and lemon crinkle. Zuckerman also created Seven Lions’ signature mignardises, featuring a chocolate mint as the perfect way to end the meal.

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