Deirdre Rieutort Balao-Louis has transitioned from the Michelin-starred Aphotic to leading the dessert program at Dalida, focusing on Eastern Mediterranean flavors. Her new program aims to highlight less familiar desserts alongside well-known items like baklava. With a history in the Bay Area restaurant scene, Balao is excited to explore and meld her fine dining pastry skills with new cultural influences, bringing a fresh perspective to Dalida's dining experience, which was previously lacking a dedicated dessert chef.
"It takes me a couple of weeks to get into the groove... this culture has unfamiliar aspects that I'm discovering."
"I want to spotlight lesser-known Eastern Mediterranean desserts... I want people to come in and experience something different."
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