Swissôtel Sydney’s new Head Pastry Chef, French-born and trained Tracy Allesina, is creating sumptuous desserts and decadent pastries using fresh, seasonal produce as her inspiration to put a modern twist on beloved classics.
Tracy has joined the luxury five-star Swissôtel Sydney following her time as Head Pastry Chef at the Regatta in Rose Bay, and as Pastry Chef at Sydney’s world-famous Quay restaurant prior to that.
Tracy is whipping up exquisite desserts and cakes for dinner in the hotels Jpb restaurant, as well as for High Teas being served at Crossroads Bar, Swissôtel Sydney’s all-day venue set beneath a glass atrium ceiling which allows views of the city skyline – with both part of the hotel’s recent refurbishment with new interiors by design firm CHADA.
Jpb is the signature restaurant featuring fresh, seasonal dishes, highlighting superb local produce all created under the guidance of executive chef, Joshua Askew. Diners may indulge in luscious desserts prepared by Tracy, such as mandarin panna cotta and triple chocolate cake with fresh berries and vanilla cream.
A delectable High Tea is offered at Crossroads bar every day, with Tracy creating a selection of exquisite pastries and cakes such as hazlenut profiteroles, salted caramel panna cotta and popcorn, white chocolate and vanilla slice, chocolate chip scones complemented by a selection of fragrant T2 Teas. On weekends the high tea is served buffet-style and offers a magnificent selection of treats prepared by Tracy and her pastry team.
Tracy is delighted to be working alongside Swissôtel Sydney’s recently appointed Executive Chef Joshua Askew who, at just 30 years of age, is the youngest Executive Chef in the Swissôtel brand worldwide. Also just 30, Tracy together with Joshua bring youthful energy to the luxury hotel.
Tracy’s desserts, cakes and pastries use only the finest ingredients to create tastes that complement Joshua’s modern menu, which mixes seasonal flavours with native Australian produce. When it came to creating her new summer menu, Tracy says she likes to put her own spin on traditional favourites.
“I will be cooking what comes from my heart, and I like to work with what’s in season, especially when it comes to fruits. I like to reinvent old classics by adding a special ingredient that’s not so common in pastries, like pepper or spices.”
Known for bringing an element of surprise to her desserts, Tracy enjoys a little subtle trickery when presenting her dishes.
“I want people be surprised when they look at the plate. I like to play around with colours and textures so they think it might look simple and straightforward, but the flavours are amazing!”
A pastry chef, chocolatier and confectioner, Tracy worked in her native France before moving to Switzerland in 2008 to further her training and work in both Geneva and the exclusive Swiss ski resort town of Morgins. After arriving in Australia in 2012, Tracy has worked at some of Sydney’s most celebrated restaurants such as Quay, Regatta, Wildfire and Manta.
