Eric Cobb has been appointed Executive Pastry Chef at The Highland Dallas
The Highland Dallas is pleased to welcome three new key players to its culinary team: Jorge Gonzalez, Chef de Cuisine; Eric Cobb, Executive Pastry Chef and David McIntire, Banquet Manager. All respected professionals in the hospitality and culinary industries, Gonzalez, Cobb and McIntire will bring exceptional leadership, skill and knowledge to their respective positions, allowing The Highland Dallas to continue delivering unprecedented service and top-quality dining experiences to guests. A respected hospitality leader, Cobb works directly with Executive Chef John Tesar on the creation and implementation of dessert menus, experimenting with molecular gastronomy and mastering new techniques in pastry making. Cobb’s extensive resume includes positions at the Four Seasons Resort and Club Dallas at Las Colinas, where he held the title of Pasty Cook for more than seven years. During this time, Cobb gained extensive experience in menu planning and recipe development. An Alabama native, Cobb earned his Associate’s Degree in Culinary Arts, and Advanced Pastry and Confectionary Arts from The Culinard in Birmingham, Alabama.
