The St. Regis Atlanta, an unparalleled in-town resort located in the elegant enclave of Buckhead, is pleased to announce the appointment of Daniella Lea to the role of pastry chef for the property. Lea has almost a decade of culinary experience working at five-star hotels and restaurants from Argentina and Chile to Venezuela. In her new role as pastry chef, Lea will be responsible for developing and crafting delectable desserts for guests, as the resort aims to incorporate international influences to accompany its increasing global exposure.
Lea began her culinary career as a pastry cook at Hotel Austral Bahia Blanca in Bahia Blanca, Argentina. After a year in the position, she moved to Caracas, Venezuela to be a pastry cook at Bucare Restaurant for another year before transitioning to the role of pastry supervisor at Four Seasons Caracas. She spent two years as the pastry supervisor at Amapola Restaurant in Caracas, as well as a year as a pastry chef at the Renaissance Caracas La Castellana Hotel, a Marriott International hotel. Before beginning the role of pastry chef at The St. Regis Atlanta, she spent a couple of years as the pastry chef at The Ritz-Carlton, Santiago in Santiago, Chile.
Lea received several years of the best culinary education in South America, France and the United States, including Colegio de Cocineros Gato Dumas in Buenos Aires, Argentina; Le Cordon Bleu in Paris, France; and L’ecole Valrhona in New York. She was able to learn from some of the most successful pastry chefs, which allowed her to delve into flavors, textures, colors and presentation, as well as food safety, quality and consistency.
“Daniella’s experience working in several South American countries and education across several continents is the ideal addition to our culinary team, as we aim to add international flavors to our cuisine,” said General Manager Guntram Merl.