Delicious desserts from the Solo patisserie at Miami's Fontainebleau
Solo, Fontainebleau’s chic patisserie known for over-the-top specialty cakes, pastries and handmade chocolates, has assembled a dream team of master chefs, turning Fontainebleau into the quintessential destination for desserts in all of Florida. Award-winning Belgian pastry artist Yannis Janssens has been appointed as the new Executive Pastry Chef for the resort and Daniela Coe has joined the team as Assistant Pastry Chef. In addition, Eric P. Kalaboke has expanded his existing role of Chocolatier to a new position as Assistant Pastry Chef.
“Combined, each of these talented pastry chefs brings a great balance to the pastry division of the Fontainebleau, said Sean O’Connell, Executive Chef and Vice President of Culinary Operations at Fontainebleau Miami Beach. “The compilation of this pastry team triple-threat has solidified Fontainebleau’s culinary program as the ultimate gastronomic destination on Miami Beach.”
Yannis Janssens, Executive Pastry Chef
Recently named one of Dessert Professional’s Top Ten Pastry Chefs 2010, Yannis brings to Fontainebleau a wealth of experience in top kitchens around the world and a long list of international accolades. Most recently, Yannis, representing the United States, won the International C3 Competition in Madrid, and acted as a Panel Judge at the Grand Concours Culinaire in The Netherlands, where he was also invited to demo modern chocolate technique at the International Gastronomy Conference: European Fine Food Fair. In his new role, Yannis will direct the day-to-day Pastry operations for the 1,504 room resort including the lauded confections from Solo, Fontainebleau’s chi-chi patisserie.
Yannis joined Fontainebleau Miami Beach from The Viceroy Hotel in Miami where he handled the pre-opening and opening phases. Prior to his work at The Viceroy, Yannis opened both The Setai Miami and The Setai New York as the Executive Pastry Chef and also had a stint at the 5 star and 5 Diamond recognized Ritz-Carlton Reynolds Plantation in Greensboro, Georgia.
Daniela Coe, Assistant Pastry Chef
As assistant pastry chef Daniela Coe will oversee Solo, with special attention to the cakes as well as developing new pastry lines.
Daniela joins the Fontainebleau team from The Viceroy Hotel in Miami, where she held the position of Executive Pastry Assistant. She comes with over ten years of experience in various pastry roles and kitchens through out Europe and America including Cookie Pursonality in Miami Beach, Morton’s Gourmet Market in Sarasota, and the Bilderberg Garden Hotel in the Netherlands.
Eric P. Kalaboke, Assistant Pastry Chef
As assistant pastry chef Eric Kalaboke will specialize in chocolate and gelato as well as oversee the pastry program for the resorts banquet program.
Prior to his post as Assistant Pastry Chef, Eric was the Chocolatier for Fontainebleau Miami Beach. Before joining the team at Fontainebleau Eric held positions as Pastry Chef at The Greenbrier Hotel in Lewisburg, West Virginia and Ritz Carlton Naples, Naples, Florida. He has an extensive career as a Pastry and Chocolate artisan and is known for using modern and unique and culinary techniques that result in world-class creations.
