WestEnd Kitchen & Bar Announces New Pastry Chef | Vincent Griffith

Revered for his artful presentation style, Cleveland native Vincent Griffith, Executive Pastry Chef at Hutton Hotel Nashville, transforms nostalgic flavors into vibrant renditions of traditional Southern desserts.
Turndown marshmallows made in-house and offered to guests for the ultimate nightcap. The flavors change daily and include peanut, peach, whiskey, passion fruit and more.
Chef Griffith received formal training at The Culinary Institute of America in Hyde Park, New York. Upon receiving his degree, Griffith returned home to study beside the late Chef Charlie Trotter at his legendary namesake restaurant. He then moved on to Moto, where he was challenged to pursue innovation in the kitchen, experimenting with a “mad scientist” style of cooking. Inspired by Chicago’s eclectic food scene, Griffith went on to oversee the pastry programs at notable restaurants including The Public Chicago Hotel and Jonathan Sawyer’s restaurants The Greenhouse Tavern and Trentina.
Chess Pie with buttermilk sherbet, purée of lemon peel, brûlée and grains of paradise; Yuzu a panna cotta custard topped with granita, jackfruit and brown butter
Griffith began to garner recognition for his culinary achievements at a young age. He was named one of Forbes 30 Under 30 for Excellence and Innovation in Baking in 2015 and his creative desserts have been featured in top outlets including Bon Appétit, Food & Wine and more. He was also recognized for his role in the creation of the “Miracle Berry,” a natural supplement that influences the taste buds to process bitter and sour tastes as sweet.
At Hutton Hotel’s restaurant WestEnd Kitchen & Bar, Chef Griffith oversees the pastry kitchen and develops the seasonal dessert menu. New to the Nashville food scene, Griffith reimagines classics such as the Chess Pie with buttermilk sherbet, purée of lemon peel, brûlée and grains of paradise; Yuzu a panna cotta custard topped with granita, jackfruit and brown butter; and Pudding with hazelnut flavoring, blood orange, nutmeg and coffee.  Chef Griffith also puts his stamp on WestEnd Coffee Bar’s by making the daily array of croissants and muffins fresh in-house.
Chocolate Pudding credit-Angela Conners Treimer
 
WELCOME TO NASHVILLE , Executive Pastry Chef Vincent Griffith
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Mary Ann Kaylor Griffiths

Reach me at publicity@kaylorgirls.com

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