TOP PASTRY CHEFS 2008
Neil Robertson

Quitting a career as a technical director at a graphic design firm, Robertson pursued one of his favorite hobbies—baking. After attending the French Pastry School in Chicago, Robertson learned just how tough the restaurant business is, taking up stage positions in some of Chicago's most demanding kitchens like Trio and Charlie Trotter's. If that wasn't challenging enough, Robertson worked his way through Las Vegas' Restaurant Guy Savoy, Mansion (now Joël Robuchon), L'Atelier de Joël Robuchon and the Bellagio. Five years later, Robertson signed on with Canlis in Seattle, becoming the restaurant's first-ever pastry chef, where his obvious passion (and happiness with his new career) is evident on his dessert plates. His artistic flair from his graphic design days leads to some artful orchestrations created with the freshest Pacific Northwest regional products.