Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


Dessert comes first for pastry chefs, and the quintet we have selected come first among them all. These five trained professionals proudly please palates with creations from lightly whipped to densely rich. Our five dessert devotees give you ample reason to save room.

Heather Chittum of Hook in Washington, D.C.
Heather Chittum
Washington, D.C.

An alum of restaurants like Notti Bianche and Michel Richard Citronelle, Chittum now heads the pastry department at sustainable fish restaurant Hook....Read more here.

Ethan Howard of Murray Circle in San Francisco

Ethan Howard
Murray Circle
San Francisco

Howard's playful dessert ensemble includes a hot butterscotch soufflé that reaches new heights in body and taste....Read more here.

Yasmin Lozada-Hissom of Duo Restaurant in Denver
Yasmin Lozada-Hissom
Duo Restaurant

Sticky toffee pudding, lemon icebox cake and rustic tarts forgo fancy fireworks and instead focus on intelligent flavors, making them easily relatable by all....Read more here.

Neil Robertson of Canlis in Seattle
Neil Robertson

Robertson's artistic flair from his graphic design past leads to some artful orchestrations created with the freshest Pacific Northwest regional products.....Read more here.

Adrian Vasquez of Providence in Los Angeles
Adrian Vasquez
Los Angeles

It's not unusual to see Vasquez play with spherical shapes, spices and savory produce. In his hands, ingredients can transform and take on an entirely new meaning....Read more here.

The dining room of Jean-Georges restaurant in New York City, one of GAYOT's Top 40 Restaurants in the U.S.


Stay in a romantic mood with this Rosé Champagne.

Read GAYOT's review.

Le Kool ChampagneMake your “Celebration” even more special with Le Kool Champagne.

Read GAYOT's article.