Carillon pastry chef Plinio Sandalio will leave the restaurant at the AT&T Executive Education and Conference Center and return to Houston, the restaurant announced today. Friday will be the last day at the upscale restaurant for the imaginative Bolivian-born chef, who is moving to Houston to take a job at the JW Marriott and be closer to his family. Sandalio moved to Houston with his family originally as a child and returned years later to study at the Art Institute of Houston.
Sandalio, who received a James Beard award nomination for Best Pastry Chef in 2010, arrived at the Carillon from chef David Bull’s Congress and previously worked in Houston restaurants Rickshaw, Soma, Noe, Gravitas, and Textile.
"We at the Carillon are thankful for chef Sandalio’s time and contributions to the kitchen over the last two-plus years," Carillon management said today. "We wish him all the best as he heads to his hometown of Houston to be closer to his family. The Carillon looks forward to announcing our new pastry chef soon."