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Fairmont Dallas
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Publish Date: 20-Oct-2013

Dallas Sunday, October 20, 2013 The Fairmont Dallas is pleased to announce the appointment of Leigh Mills as Chef de Cuisine of The Pyramid Restaurant and Eric Burrell as hotel Pastry Chef. The newly renovated downtown Dallas Arts District hotel provides guests with an array of enticing food and beverage options.
Chef de Cuisine Leigh Mills will be responsible for overseeing The Pyramid Restaurant & Bar, offering New American cuisine utilizing sustainable and locally-sourced seasonal ingredients and encompassing global cooking techniques. He will develop the restaurant’s seasonal menus and manage all kitchen operations. Chef Mills will also tend to the hotel’s 3,000 square-foot rooftop herb garden and two honeybee hives, and looks forward to establishing relationships with local farmers and food purveyors. “I love emphasizing delicious, locally grown and seasonal food,” said Chef Mills. “I believe in simple, fresh food and allowing high-quality ingredients to shine.”
Born in Kidderminster, England, Chef Mills began working for a local restaurant at the age of fifteen, gaining exposure to classic French culinary techniques. He attended the Worcester College of Technology in England, graduating with a degree in Food and Bar Service, Advanced Patisserie and Confectionary, Food Preparation and Garde Manger. In his most recent position, he served as Sous Chef at Big Cedar Lodge in Ridgedale, Missouri.
Pastry Chef Eric Burrell will oversee the pastry department including the culinary execution of weddings, banquets, in-room dining and special events. He will provide custom hand-decorated wedding cakes and will contribute to the seasonal dessert menu at The Pyramid Restaurant.
Born in Baltimore, Maryland, Chef Burrell attended the Pennsylvania Culinary Institute, where he specialized in Pastry Technology. Over the course of his culinary career, Chef Burrell has held progressive positions at domestic and international luxury properties, providing him with the opportunity to train alongside exceptional chefs and cultivate technical skills and a unique creative vision. In 2010, Chef Burrell joined The Ritz-Carlton Grand Cayman as Pastry Chef de Partie and most recently he served as Pastry Chef at The Ritz-Carlton St. Thomas in the Virgin Islands.
“We are delighted to welcome Chef Mills and Chef Burrell to The Fairmont Dallas team,” said Yvon Lambert, Director of Food and Beverage. “Given the innate talent and vision that they both possess, I believe this will further allow us to provide a truly exceptional, exciting culinary experience of our guests.”