Sarah Thompson Appointed New Pastry Chef at Four Seasons Hotel Miami

Chef Thompson brings new level of skill in pastry arts to all outlets at urban resort

Miami, U.S.A. – 2012-11-09 — / — The creative spirit of recently appointed Pastry Chef Sarah Thompson is already evident throughout the dining venues at Four SeasonsHotel Miami. She oversees the development, creation and execution of breads, pastry and desserts for Edge, Steak & Bar, in-room dining and all banquet events. Thompson’s specialty is chocolate, although her wide range of expertise does not stop there. Her talent is apparent in every aspect of each dessert at the Hotel, from small yet delectable dessert samplers at banquet events to rich, luscious desserts at Edge.

Her culinary career started as a child when she used to help her mother roll out dough for home-baked bread. Originally from California, she attended culinary school in Orange County and began working as a cake decorator, always ready for the next challenge. “I love the creativity aspect of pastry and decorating” Thompson says. “Recipes are very formulated, which appeases the Type A in me, but there is a lot of room to create visually beautiful pieces with desserts.”

After honing her skills at school and cake decorating, Thompson then began a five year stint with Ritz Carlton, working at the Marina Del Ray and Lake Tahoe properties in California before moving across the United States to the Key Biscayne property in Florida. After that, Thompson switched gears and began teaching at the Notter School of Pastry Arts, guiding students in classes through wedding cake decorations, petit fours, plated desserts, and basic pastry.

Guests at Edge, Steak & Bar currently enjoy a menu of dessert tapas during lunch by Thompson, including chocolate with warm molten cake, cocoa nib crunch and pistachio ice cream; or cheesecake lollipops in an assortment of flavours such as pumpkin spice, white chocolate raspberry, and orange dulce de leche. Desserts served at dinner are inspired by the seasonality of ingredients and Miami’s tropical weather, and include alluring creations such as “apple” with braised apples, spice cake and lemon cream; and “passion” with raspberry sorbet, crisp meringue and passion fruit gelee.

Hotel Press Contact

Alexandra Spang
Director of Public Relations
1435 Brickell Avenue
Miami, Florida, U.S.A. 33131
Email Alexandra Spang
T. 1 (305) 358-3535


Pastry Chef Sarah Thompson

Pastry Chef Sarah Thompson