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What's the Deal with Dessert Chefs?

What is it with the turnover among dessert chefs in this city? They seem to hop from restaurant to restaurant. For instance, back in February, we wrote a glowing report of desserts at Daniel George under dessert chef Matthew Dyer, with creations such as vanilla-caramel poached pineapple with brown butter almond cake, black pepper ice cream, rum butter sauce and citrus tuile; and semolina pudding with blood orange sorbet, mint citrus salad, mint syrup and citrus tuile. (It was his second stint at the restaurant.) Last weekend we ate at Daniel George, and he was no longer there. The desserts were fine, but nowhere near the same level.

A Google search indicates that Dyer is now at Bellini's Ristorante and Bar, a pretty new place on Cahaba Valley Road in Hoover. A sample dessert menu on their website reveals a similar semolina pudding recipe, as well as Chocolate Fondant -- saffron white chocolate filled chocolate fondant with chocolate sauce with pistachio gelato -- along with his take on more traditional fare such as tiramisu, poaches pears and vanilla creme brulee. Bellini's has been getting some pretty good buzz (sorry we've been too busy to add it to the site yet), and the addition of Dyer is certainly a plus. (But we'll call before we go to make sure he's still there!)

Posted on Friday, June 13, 2008 at 01:34PM by Registered CommenterDeborah Lockridge in | Comments4 Comments

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Reader Comments (4)

We went to Bellini's on 6/17/08 and Chef Dyer has already moved on to another restaurant. I agree with you about how frustrating it is. We were disappointed, but the meal was great and we highly recommend Bellini's!

June 19, 2008 | Unregistered CommenterMichela

It makes one wonder -- no doubt Dyer is a phenomenal pastry chef, but is he difficult to work with or is he in such high demand that he restaurant-hops.

June 19, 2008 | Unregistered CommenterSheila

I'm not difficult. Just have high expectations of where I work.

June 30, 2008 | Unregistered CommenterM

thank you for the nice comments as well, I love what I do, and hold my standards very high. Daniel George and Bellinis are great places. I'm currently not in a full time job with a restaurant or bakery. However I do cakes and pastries for whomever would like. Thank you again.

June 30, 2008 | Unregistered CommenterM

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