The Pyramid Restaurant and Bar at the Fairmont Hotel has announced two new chefs to go along with the hotel's $10 million renovation. Leigh Mills joins as chef de cuisine and Eric Burrell as the new pastry chef, the restaurant announced this week.
Born in England in Kidderminster (new favorite word), Mills comes to Dallas from Ridgedale, Missouri, where he was sous chef at Big Cedar Lodge. His duties as chef de cuisine for Pyramid involve tending to the 3000-square-foot rooftop garden, which houses the restaurant's herbs and beehives. Whether he'll take it on himself or have someone else handle in true Dallas fashion remains to be seen, but we're sure it's in good hands either way. He'll be overseeing the seasonal, New American menu.
Burrell comes from the Ritz-Carlton St. Thomas in the Virgin Islands, where he was also a pastry chef. (Note to self: Sign up for caribbean-cake-making-jobs.com email alerts.) He attended the Pennsylvania Culinary Institute, where he specialized in pastry technology (Real. Thing.). The name of his game will be hand-decorated wedding cakes and seasonal desserts.
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Here's hoping the two breathe some life into a spot that seems best known for its bleak decor.