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As you sink your teeth into the caramelized white chocolate “namelaka,” or inhale the pecan pie with verjus-poached honey pears, you can thank the gods for sending pastry chef Milton Abel II to The French Laundry. Abel originally joined the team at the Forbes Travel Guide Five-Star restaurant in 2005. After four years, he transferred to Per Se in New York City to refine his skills as chef de partie. Most recently, Abel was a member of René Redzepi's pastry team at Noma in Copenhagen. He returned to Yountville in August 2012 as the pastry chef at The French Laundry. Unlike many in the industry, this chef has had no formal culinary education; though when you taste his sweets, you won't believe us.