New Delicious Deserts Coming to Stein Eriksen Lodge

(Courtesy Stein Eriksen Lodge)

Stein Eriksen Lodge is pleased to announced that Ann Giles Sweisford has been named Executive Pastry Chef. Sweisford will oversee the Lodge’s renowned desert and pasty program in the Glitretind Restaurant and focus on elevating the house made chocolates program and annual holiday gingerbread creation for which the Lodge has received international acclaim.

Sweisford discovered her passion for pastries under the tutelage of Chef Jean Joho at Everest Restaurant in Chicago, IL – one of the country’s premier dining rooms. A graduate of The French Pastry School in Chicago, Sweisford has acquired extensive experience in the luxury hotel market. The New Jersey native laid the groundwork for her noteworthy career, working with such renowned chefs as Christophe David, Sandro Gamba, and Jose Garces. She served as Lead Pastry Cook at the Four Seasons in Chicago before accepting the position of Pastry Sous Chef at the Park Hyatt. While at the Park Hyatt Chicago, Sweisford created desserts for the NoMI Restaurant listed as a “Top 10 Power Dining Spot” by Forbes and one of the “World’s Best Hotel Dining Rooms” by Gourmet. In addition, Sweisford crafted the hotels VIP Amenity program and oversaw the hotels pastry program.

Before moving to Park City, Sweisford was the Corporate Pastry Chef for the Garces Restaurant Group in Philadelphia, PA where she was responsible for the desert and pastry program for five of Chef Jose Garces’ award-winning restaurants. “Ann is a super talented pastry chef and was an asset to have during her time at Garces Restaurant Group,” said Chef Jose Garces. “Her refined classical technique, creative approach to flavor combination and her presentation are always flawless.”

Most recently, Sweisford was the Executive Pastry Chef at the Waldorf Astoria Park City & Spruce Restaurant. There she was responsible for the pastry program for the hotel and restaurant. “My desserts are a modern interpretation of classical desserts, often utilizing season fruits and textures within a single dish,” Says Sweisford.

Sweisford has received rave reviews from media outlets such as The Philadelphia Inquirer and Chicago Tribune. “Sweisford is ushering in an exciting era of simple elegance at the Lodge’s pastry shop,” said Executive Chef Zane Holmquist. “Her talent and experience will advance the desert and pasty menu at Stein Eriksen Lodge, already amongst the top-tier in luxury restaurants.”