The Fairmont's Pyramid Has a New Chef/Gardner and Pastry Technician, and We Have Job Envy

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.

See also: New Oak Chef Richard Gras Loves the Moth, Hates Burned Fish Sauce and Needs Your Advice

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.

Here's hoping the two breathe some life into a spot that seems best known for its bleak decor.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.