November 10, 2010 by staff 

Applebees, Brioche packed with chocolate spread with hazelnut-. Raspberry macaroons-orange flower. Pineapple-coconut tarts.

The guests got a preview of manual labor Nathaniel Reid last week during a reception for the new pastry chef Norman Love Confections.

Love has attracted the young rising star of the St. Regis Hotel, a pastry highly rated accommodations in Dana Point, California a Cordon Bleu graduate, Reid was named the year this year with competition from U.S. United Patisserie in New York – the most important contest in America in his field. He also worked at the Mansion Hotel and The Ritz-Carlton in Las Vegas.

Reid specializes in the creations of contemporary European-style bakery and oversees cakes and other specialty desserts south lounge of the Norman love of Fort Myers. It will also be involved in the new location in Naples when it opens early next year.

“He could go anywhere in the U.S.,” said Love, whose luxury chocolates have earned an international reputation.

Reid said he was attracted by the pursuit of love the quality and the ability to take a leading role in a successful company.

“We’re very like-minded in our approach to excellence,” said Reid. “At the hotel, things get lost in the mentality of the company.”

Reid grew up in a small town in Missouri and loves the outdoors and fishing. The Six Mile Cypress Slough is already a favorite.

“True art is in nature,” he said. “You can walk in the woods and see a nice pattern or texture of the line and take it and put it in a dessert.”

Although he did not intend to become a pastry chef, where he graduated in hotel management and restaurant and biology from the University of Missouri, Columbia, and his background in science n has not been discarded.

“I am very interested in food science,” he said. “Science does come into play in the bakery.”

The lounge is at 11380 Lindbergh Blvd., Off Daniels Parkway east of Interstate 75. Hours are 7:30 a.m.-5: 30 pm, Monday to Friday and 07:30 am-5 on Saturday.

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