Lenoir has hired Tomas Calhoun to serve as the restaurant’s pastry chef. Calhoun brings an impressive Austin resume with him to executive chef Todd Duplechan’s restaurant. He has worked at some of the city’s best restaurants since arriving in 2008, including Uchi, Sway, and LaV.
Calhoun, who works minimally with dairy, will undoubtedly work under Duplechan’s “hot weather food” mantra, using local and seasonal ingredients, and desserts will rotate at least once month.
Examples of Calhoun’s current work includes a dish of brown butter fried apple miso purée, candied squash, orange segments, candied almonds and honey ice cream.