Hilton Chicago is pleased to announce the appointment of Saber Rejbi as the new pastry chef. With more than a decade of hospitality experience, Rejbi will be responsible for the creation, planning and supervision of the production of pastries, desserts and baked goods for Hilton Chicago.
“Saber is quickly becoming an instrumental part of our team,” said John Wells, general manager at Hilton Chicago. “He brings innovation and is diligently focused on continuing to elevate our pastry and dessert offerings.”
In his new position, Rejbi is concentrated on managing the pastry shop team members, working with the executive pastry chef on menu changes, ensuring recipes and standards are followed and guaranteeing adherence to safety standards and regulations to provide top quality goods.
Most recently, Rejbi was the executive pastry chef at Advanced Gourmet Equipment and Design, focusing on culinary demonstrations, customer training and teaching culinary classes for all levels. Prior experience includes serving as cous-chef Pastry at Hôtel Concord Opera Paris and chef de partie at Hôtel de Crillon Paris. Throughout his career, Rejbi acquired multiple certificates in pastry and baking including CAP Pastry Certificate and an Advanced Level of the Brevet Technique des Métiers where he specialized in pastry.
