Leslie Steh, a Le Cordon Bleu-trained chef, has been named executive pastry chef of the Chocolate Lab at the Trump International Hotel & Tower Toronto® and its signature restaurant, STOCK® Restaurant Bar & Lounge. She will oversee the dessert and bread programs.
In addition to working with notable bakeries and hotels around the world, Steh’s resume includes opening Toronto’s Petit Four Bakery, where she developed a series of focaccia bread and dessert programs, and honing her skills at some of Toronto’s best-known French bakeries including Ma Maison, Tournayre Patissierie and Senses Bakery at Soho Metropolitan Hotel Toronto.
“We’re thrilled to have Leslie join our incredible culinary team,” said executive chef Todd Clarmo, STOCK Restaurant Bar & Lounge. “Chef Steh brings a wealth of local and international dessert experience to the table and will add her own unique flair to the hotel’s sophisticated food and beverage program.”