The time has come to bid adieu to our beloved Pastry Chef, Amy Simpson, who has been an integral part of our pastry program throughout the years. As she embarks on a new journey to Washington D.C, we’re excited to welcome John Brockman, formerly from Nobu, who will be taking the reins of our pastry department. Aligning with our same culinary philosophy, the launch of our new dessert program includes seasonally-minded and creative concoctions like Chino’s Sweet Corn Trio comprised of madeleines, white corn panna cotta and “kettle corn,” and Fair Hills Nectarine & Amaretto Cheesecake, made with whipped cheesecake, almond crumble and brittle (which is also gluten-free!). Come experience the latest creations of John for yourself! You can find our current dessert menu here.