Pastry chef Bryce Caron joins team at Graham Elliot

Not surprisingly, Bryce Caron didn't stay unemployed very long.

The pastry chef, who did outstanding work at Blackbird before his recent and sudden dismissal, has joined Graham Elliot restaurant (217 W. Huron St., 312-624-9975).

Caron, who was named one of Food & Wine magazine's best new pastry chefs of 2012, joins executive chef Andrew Brochu to create a formidable culinary team. One more step, and a significant one, in the restaurant's quest for four-star status.

Gee, a new restaurant (g.e.b.), a third son on the way and a star pastry chef added to his team. Graham Elliot is having himself quite a week.

pvettel@tribune.com

 

 

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