moving on
Congress loses James Beard pastry chef nominee Plinio Sandalio to AT&TConference Center
Sweet potato beignets, feta cheesecake, chocolate financiere “brulee” and vanilla pineapple savarin are just a few of Congress pastry chef Plinio Sandalio’s delectable creations. But after an incredibly successful and tasty year, Sandalio will be leaving Congress to pursue a new path in his career.
In mid-November, Sandalio will become the pastry chef at the AT&T Executive Education and Conference Center.
"Plinio has an amazing imagination, and while we will miss him, we fully support his decision to challenge himself in a different area of the hospitality industry," says executive chef David Bull. "We have a talented and creative team, and will fill the pastry chef position as soon as we find the right fit."
Sandalio, who was born in Bolivia and grew up in Houston, studied mechanical engineering for two years on a full scholarship at the Rochester Institute of Technology before dropping out, moving back to Houston and enrolling at the Art institute of Houston pursue a very different course—culinary arts.
He has worked in the kitchens of Rickshaw, Noe, Soma, Gravitas and Textile and even competed on Iron Chef America with chef Robert Gadsby of Noe as his sous chef.
In 2010, while at Textile in Houston, Sandalio was nominated for a James Beard award for Best Pastry Chef.
While a national search for a new pastry chef is underway, Rebecca Meeker, Congress’s chef de cuisine, will oversee the pastry department.