The newly renovated Fairmont Dallas hotel downtown has appointed two new chefs to manage kitchen operations, tend to the garden and bake some cakes.
Leigh Mills is the new chef de cuisine at the hotel's Pyramid Restaurant. He comes to Dallas from Big Cedar Lodge in Ridgedale, Missouri, where he was sous chef. He'll develop seasonal menus and manage all kitchen operations.
Mills also will look after the hotel’s famed 3,000-square-foot rooftop herb garden and two honeybee hives, and he will be the point man in dealings with local farmers and food purveyors. "I believe in simple, fresh food and allowing high-quality ingredients to shine," Mills said in a release.
Born in Kidderminster, England, Mills entered the restaurant industry at age 15, and he attended Worcester College of Technology in England. He graduated with a degree in food and bar service, advanced patisserie and confectionary, food preparation and garde manger. That's a lengthy degree.
Eric Burrell is the new pastry chef. He'll oversee the pastry department, including the culinary execution of weddings, banquets, in-room dining and special events. He'll provide wedding cakes and will contribute to the seasonal dessert menu at the Pyramid Restaurant.
Born in Baltimore, Maryland, Burrell attended the Pennsylvania Culinary Institute, where he specialized in pastry technology. He's held progressive positions at domestic and international luxury properties, providing him with the opportunity to train alongside exceptional chefs.
In 2010, Chef Burrell he joined the Ritz-Carlton, Grand Cayman as pastry chef de partie and most recently served as pastry chef at the Ritz-Carlton, St. Thomas in the Virgin Islands.