The Bristol just added Amanda Rockman as its new pastry chef. She has a very impressive resume, having worked in some of the most respected kitchens in the city. She also blogs at the Bitter Chick Bakery. Though she may be new to the Bristol, this isn’t actually the first time she’s worked with Executive Chef Chris Pandel.
She first worked with Pandel at Tru, where he was actually her sous chef. She helped create the chocolate program at the restaurant, before moving on to Spring. After a stop in Texas, she returned to Chicago to help start L2O, and then moved on to The Peninsula Hotel. Got all that? Well, she’s now back with Pandel, and her goal is apparently to “create desserts and breads that complement Pandel’s imaginative, ingredient-driven cuisine.”