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Chris Ford to leave Four Seasons for Bouchon Bakery in Beverly Hills

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Chris Ford, whose inventive desserts have earned an avid following and widespread praise at the Four Seasons Hotel Baltimore, will be leaving his position as the hotel's pastry chef in October. Ford has accepted a job with the Thomas Keller Restaurant Group.

Sometime after Oct. 11, his last day at the Four Seasons, Ford will be packing up his pastry bags and driving with his French bulldogs, Mac and Josephine, clear across the country to Beverly Hills, Calif., where he will be taking the position of pastry chef at Keller's Bouchon Bakery.

"For me, in this industry, it's the top," Ford said about going to work for Keller, the chef/proprietor behind the renowned restaurants French Laundry in Yountville, Calif. and Per Se in New York City.

Ford said he was thankful for his time at the Four Seasons, where he created the desserts and pastries for Wit & Wisdom, Pabu and Lamill. "Leaving Baltimore is bittersweet," the pastry chef said.

Copyright © 2014, The Baltimore Sun
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