Published on 11/9/20


Chef Mitzi Reyes is the Head Pastry Chef at the SLS Hotel, A Luxury Collection Hotel, Beverly Hills. Reyes recently made her return to the hotel in April 2018 after serving as Sous Chef at Dominique Ansel Bakery in Los Angeles and rising through the ranks of pastry for SLS Beverly Hills' six venues, including The Bazaar by José Andrés, Tres by José Andrés, and in-room dining. Reyes received her degree in Culinary Arts from Le Cordon Bleu in Los Angeles and currently boasts over ten years of culinary experience – from fine dining to pastry – which she exhibits through her artful work at the SLS.



Valrhona: What inspired you to enter the world of pastry?
Mitzi Reyes: The precision! Everything needs to be precise. Respect the time and understand the science behind everything.

Valrhona: Where do you find inspiration for your creations?
Mitzi Reyes: From everywhere! Memories, colors, culture, favorite things to eat, but mostly memories anything that will remind me of growing up or family.

Valrhona: How is your team responding to the new realities of the world during and eventually post-COVID-19?
Mitzi Reyes: It's been a hard year for sure and my whole team is not back quite yet. My sous and I are the only ones back and it's challenging, but we keep on pushing forward and give our best.

Valrhona: What are your hopes for the future of the world of food and pastry?
Mitzi Reyes: More chefs, pastry chefs, and cooks working together or collaborating in more stuff, supporting each other more. Together we can do so much more!

Valrhona: What is your earliest dessert memory?
Mitzi Reyes: Growing up my mom used to make chocolate Rice Krispy treats and till today it's my favorite thing ever. I would eat so many when little that my mom had to hide them on top of the fridge where I couldn’t reach.

Valrhona: If you could pass one bit of insight down to a chef just getting their start, what would it be?
Mitzi Reyes: Learn something new every day! You can't ever stop learning and be open, everyone knows something you don’t.

Valrhona: What is your favorite perk of the Cercle V program?
Mitzi Reyes: Getting to try all the new products! So much fun to get to play with them!


Valrhona: Celsius or Fahrenheit?
Mitzi Reyes: Celsius

Valrhona: Favorite Valrhona Chocolate?
Mitzi Reyes: Bahibé. It's just something soooo beautiful about it, smooth but yet not too sweet milk.

Valrhona: Favorite flavor pairing with chocolate?
Mitzi Reyes: Coffee, almonds, spices, dulce de leche

Valrhona: Go to snack?
Mitzi Reyes: Cheeses and chocolate :D

Valrhona: Coffee or tea?
Mitzi Reyes: Tea

Valrhona: Favorite kitchen tool?
Mitzi Reyes: Bowl scraper

Valrhona: Favorite type of dessert to make? To eat?
Mitzi Reyes: Can't go wrong with a delicious chocolate cake. Also, it's all I craved while pregnant.