Luckily, BYU lured away Grand America's pastry chef this summer.
Well, it didn't look like luck at the time.
But the new executive pastry chef, whose hiring was just announced, sounds like a winner.
I'm looking forward to some pretty thrilling stuff from Jeffrey DeLeon, not just because of his solid chef experience and education (he worked in the biz 8 years before deciding to get serious and enter culinary school.)
It's WHERE he got the experience that's so exciting, from commis chef at Thomas Keller's Bouchon Las Vegas, he worked his way into a junior sous chef role, while working at Wynn Hotel's 2-Michelin star-rated Alex restaurant. From there, DeLeon went on to work as pastry sous chef for Bouchon Bistro in Yountville, California where his work stretched from desserts to baking all of the bread for the 3-Michelin star rated French Laundry.
Okay, in chefland, that's some serious stardust to be settling into the city of salt, a place that takes its sweets to heart. Salt Lakers, take a look at DeLeon's version of a HoHo.
Welcome to town, Chef DeLeon. I think you're gonna like it here.