By his own admission, Nicolas Haelewyn fell into the caramel pot when he was small. A childhood in Normandy and grandparents who bred dairy cows has definitively sealed his fate: after a decade traveling the
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
chic setting for a savory burger or a sophisticated pastry.
As an executive chef, you know that less is more and fresh is best !
For a holiday twist, Executive Pastry Chef Sally Camacho Mueller has taken a classic and added a California...
Pierino Jermonti, Executive Pastry Chef at Terranea Resort, who now calls San Pedro home, has also been featured in Bon Appétit, Food & Wine and Cucina Italiana
