FRIDAY, OCTOBER 14, 2011

Chef Derek Van Cleve

Washington State native Derek Van Cleve brings fresh creativity to PARISH. To Van Cleve, the balance of art and commerce is what drives him. He enjoys utilizing both practical and creative skills in his baking to create innovative new concepts.

Van Cleve began using the large array of fresh fruits and vegetables that Washington has to offer at a very young age. He moved to Atlanta in 2005 and attended Le Cordon Bleu Culinary School. After graduating in 2007, Van Cleve began working at Shaun's restaurant in Atlanta as a sous chef and pastry chef under acclaimed chef Shaun Doty. From there, he began working at Livingston Restaurant located inside the historic Georgian Terrace Hotel as a pastry chef under Executive Chef Zeb Stevenson. A year later in 2010, he joined PARISH as the pastry chef.

The rustic chic vibe of Parish sets the ideal stage for Van Cleve to show off his whimsical retro take on comforting desserts. In the Parish Market, Van Cleve stocks vintage cookie trays and baking shelves with homemade Pop Tarts, French Macaroons, Nutter Butters, Apple Dumplings, Banana Toffee Pie and Star Crunches. Upstairs, in the Restaurant, guests come back time and time again for the Fried Pineapple Pie (Cinnamon Sugar, Caramel, Kahlua Crème Anglaise and Coconut Rum Ice Cream), the Apple Normandy (Wine Poached Apple Almond Frangipane, Cinnamon Streusel, Winter Spice Ice Cream), the signature Banana Bread Pudding (Salted Toffee Sauce, Walnut Molasses Ice Cream) and more.

When he isn't busy creating in the kitchen, Van Cleve enjoys reading, rock music and clothing. He resides in Grant Park with his boyfriend Nicholas, the Executive Pastry Chef at Murphys Restaurant in Virginia Highlands.