Who: Anthony Chavez, Pastry Chef at 2941
Why we chose him: His pairing of old-school French techniques and playful touches makes for artful but approachable desserts.
Hometown: Santa Ana, California.
Also worked at: Ritz-Carlton in Chicago.
Unofficial culinary education: “When I was 14, I worked in a concessions stand at a water park making funnel cakes—just to get my foot in the door.”
Favorite cheap eat: “I’ll eat barbecue all day every day. I like Willards in Chantilly.”
Memorable meal: “I ate at Per Se three years ago and had the best desserts I’ve ever had. The tray of chocolate candies at the end was like being at the jewelry shop and being presented with a tray of diamonds.”
Always in his home fridge: “Deer meat that I’ve shot and butchered with my father-in-law, bread from the restaurant, and 2-percent milk.”
Favorite doughnut: “Cake doughnuts with toasted, candied coconut at Dunkin’ Donuts.”
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