Answers from Our Experts (2)
Lemaire’s pastry chef is Sara Ayyash. A graduate of Florida Culinary Institute, she previously worked at Blackberry Farm in Tennessee. Ayyash, like all others on the culinary team at Lemaire, specializes in creating dishes inspired by seasonal and local ingredients. She uses simple yet sophisticated techniques to produce classic American dishes like cheesecake and crème brûlée with updated flavors and innovative presentations. Dessert is truly a highlight of the Lemaire menu, and it shouldn’t be missed.
Chef Sara Ayyash is the pastry chef for Lemaire and The Jefferson Hotel. Chef Ayyash is a graduate of Florida Culinary Institute and has been creating delicious desserts in Southwestern Virginia at The Troutdale Dining Room in Bristol and Willa Jacks Restaurant in Abingdon and at the famous Blackberry Farm Hotel in Walland, Tenn.
She recently moved to Richmond to join culinary team at The Jefferson Hotel as Pastry Chef and has been delighting guests with her sweet treats in Lemaire, TJ’s, Sunday Champagne Brunch and in the hotel’s private banquet functions.
In her time away from The Jefferson, Sara is an avid wild berry hunter. Needless to say, her interests translate well in her desserts.