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laszlo bollok with glucose sugar

The new Executive Pastry Chef of The Ritz-Carlton Key Biscayne, Miami, is the Hungarian-born Laszlo Bollok.

After winning the hearts and palates of New York’s dessert mavens as the Executive Pastry Chef for opera singer, Placido Domingo’s Spanish restaurant, Domingo’s; at the Louis XVI in Long Island, at Jean-Georges at The Mark Hotel –  formerly The Pierre,  and most recently at Le Cirque, Mr. Bollok is now eager to charm Miamians with the creative desserts based on classical fine pastry  techniques he whips up every day at The Ritz.

Mr. Bollok plays with textures, colors and flavors in desserts such as  a variation on the same theme: chocolate (70% dark chocolate mousse, 30% white chocolate caramel; ice cream of white and dark chocolate,  salty caramel white chocolate sheets and chocolate crumble); a raspberry lychee “tart” with lychee purée and fresh raspberries topped with homemade raspberry sorbet set on a thin sheet of raspberry gelée; a Sicilian pistachio mousse poised over a slice of pistachio cake and topped with crisps alongside cardamom ice cream and sorrel leaves, "for a touch of acidity," says Boolok; a smoky tiramisu – a wink to Cioppino’s Italian menu ,  among many other delights, all crafted in house with ingredients handpicked by the chef.

chocolate

raspberry lychee

pistacchio

 

 

 

 

 

“Being in Florida, I’ve already started creating new desserts with mango, coconut and local fruit,” he said as he recalled his first steps in the world of pastry in his native Budapest.

Like most European culinary professional Laszlo Bollok started training early, at the age of fourteen. But his passion for the profession was born and his palate developed by watching his grandmother, a chef and teacher at a local culinary school in Budapest, Hungary, who taught the child how to perfect traditional Hungarian dishes such as goulash, paprikash and dobosh.

But his heart was set on pastry.  He enrolled in the pastry department of the  Karoly Gundel Culinary School in Budapest at a time Hungary was still under Communist regime. But even cultural repression could not rein in his sensitivity and creativity. After graduating and honing his skills at various hotels and pastry shops and after opening his own pastry shop in Budapest, he moved to New York City.

Bollok is now responsible for The Ritz-Carlton Key Biscayne, Miami’s entire dessert and pastry operations including banquets, in-room dining, Club Level and the resort’s four, globally-inspired restaurants, Cantina Beach, RUMBAR, Dune Oceanfront Burger Lounge and Cioppino.

The Ritz-Carlton Key Biscayne, Miami (305) 365-4500,  www.ritzcarlton.com