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No fine-dining experience is complete without an unforgettable dessert. Chef Chelsea Logan, who helms the pastry team at InterContinental Sydney Double Bay, said, “Dessert plays a defining role in rounding off the overall dining experience; it cleanses the palate and finishes the meal, especially in the context of taste.”

Collaborating with Claudio Russo, Bar Manager at Publico, InterContinental Singapore Robertson Quay, the two presented a refreshing dessert and cocktail pairing consisting of Chef Chelsea’s signature dessert, the ‘Gin & Tonic’, and Claudio Russo’s specially concocted cocktail: the ‘Gin Fusion’, which perfectly explored and partnered the delicate dessert’s citrus and herbal notes.

Commenting on the wealth of experience, passion and craft of the chefs gathered at Publico Ristorante today, Clarence Tansaid, “We are entering a truly exciting time for the InterContinental Hotels & Resorts brand. It is clear from the industry experts here today that we have the culinary talent across the region to move forward with us — to keep creating exceptional, luxury experiences for our guests and diners for years to come.”

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