VOX Table’s new pastry chef Timothy Roberts honed his skills in the world’s top Michelin restaurants from New York to Hong Kong alongside some of the world’s greatest culinary masters.  Some of those culinary masters include the likes of Jean Georges Vongrichten, Michael White, David Burke, Nobu Matsuhisa, and Gordon Ramsay.

 

Chef Timothy’s culinary and pastry creations have been featured in the Michelin GuideArt Culinaire, The James Beard House and numerous publications including New York MagazineElle MagazineCosmopolitan Magazine, and Asian Hotel and Catering Times.  Chef Timothy is known for his science meets art philosophy towards food.  Executive Chef Joe Anguiano and the rest of the VOX Table culinary team welcome Tim’s commitment to bringing creative and unexpected desserts to the menu.

 

Chef Timothy’s new pastries include: 
 
Peaches be Trippin’- olive oil cake, white peach mousse, blackberries, blackberry sorbet, texas peaches, red wine caramel
Keep it Berry Weird – caramelized white chocolate cremeux, guava foam, yuzu curd, strawberry, fresh fig
Corn + Thyme – lime curd, corn cake, freeze-dried corn crumble, lemon + thyme ice cream, blueberry, vanilla corn puree
The Prickly Macaron – black sesame macaron, prickly pear sorbet, kefir coconut foam, passionfruit, raspberry
New Fashioned – araguani ganache, fiori di sicilia cream, smoked maple pecan, husdon rye whiskey foam, amarena cherry, rye cookie

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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