Patrick Fahy, the James Beard Award-nominated pastry chef at Blackbird and Avec, will be leaving his post next month.
Fahy wasn’t ready to divulge his plans. But he said he hopes to stay in Chicago and in restaurants or hotels. Fahy said he hopes to expand beyond plated desserts and venture into more pastry, cakes and chocolate work.
Fahy is an alumnus of The French Laundry before being hired by Paul Kahan nearly two years ago. In May, Fahy joined Hot Chocolate’s Mindy Segal as finalists for pastry chef of the year from the James Beard Foundation (the award went to Angela Pinkerton of New York’s Eleven Madison Park).
"Paul and (chef de cuisine) David (Posey) are great guys and mentors, and I look forward to holding a great relationship with them for years,” Fahy told The Stew. "But I’m really excited because I feel like I can turn the page. I feel good about everything I’ve done here, and I’m looking forward to doing that again where I go next."
Fahy said family considerations were as much a factor as professional ones. He and his wife Lisette (she makes croissants at Fox & Obel) just got married in April, and his 16-hour work days are tough on any new marriages. So when he leaves at the end of June, they’ll have more time to spend together.Copyright © 2015, CT Now