In Conversation with Pastry Chef Elena Vasquez

Elena talks about her journey from Le Cordon Bleu to The Meridian, her favorite dessert to make, and why she loves seasonal fruit.

También Podría Interesarte

Eventos10 de marzo de 2026

Spring Foraging Dinner: What to Expect

A preview of our upcoming collaboration with forager Mika Torres — wild ramps, fiddleheads, and the stories behind the ingredients.

Marcus BellamyLeer →

Guía Estacional1 de marzo de 2026

What's New on Our Spring Menu

Chef Bellamy reveals the ingredients and inspirations behind this season's new dishes, from ramp risotto to strawberry panna cotta.

Marcus BellamyLeer →

Vinos y Licores20 de febrero de 2026

A Beginner's Guide to Natural Wine

Head Sommelier David Chen demystifies natural wine — what it is, why it matters, and our favorite bottles on the list.

David ChenLeer →