Bill Corbett; photo by Meigan Canfield.
With the departure of pastry chef Luis Villavelazquez from ~ABSINTHE BRASSERIE & BAR~ and Arlequin Café, the new executive pastry chef is the talented Bill Corbett, who is coming over from Daniel Patterson’s Coi and Plum. He was formerly at MICHAEL MINA restaurant, and prior to that, was at wd~50 in New York as a pastry sous working with Sam Mason, as was also at Dona and Anthos. He begins at Absinthe on January 4th, and diners can expect to see seasonal ingredients like quince, butternut squash, and citrus in his creations. He plans to offer an approachable menu, but true to Corbett’s style, there will be some unexpected ingredients and flavor combinations.
Meanwhile, Deanie Hickox has been named executive pastry chef for Coi. And Luis Villavelazquez has a new stand at the Ferry Plaza farmers’ market on Thursdays and Saturdays, Les Elements. (You can read more details on SFoodie here.)