Sens Restaurant Appoints New Pastry Chef, Kelly Fields

Sens Restaurant is pleased to announce that Kelly Fields has been appointed executive pastry chef. Former pastry chef, Shuna Lydon, has moved on from Sens. Her last day was Sunday, Feb. 17.

"Shuna is an amazing pastry chef, and we are sad to see her go," said Michael Dotson, executive chef at Sens. "We wish her success in all future ventures."

Fields was a member of the tightly knit opening pastry team at Sens and worked alongside Lydon during the restaurant's launch. Fields' desserts have earned her a cult following across the United States. Her creations have been featured by many high-profile media outlets, including Bon Appetit, Food & Wine, The Today Show and the Food Network.

"I'm honored to carry on the level of excellence Shuna established, and I'm excited to create a new pastry menu with my inspiration," said Fields.

Prior to Sens, Fields worked at New Orleans-based Spice, Inc. with Susan Spicer, who was named one of Food & Wine's 10 Best New Chefs and received the James Beard Award for Best Chef, Southeast Region. Fields was also consulting pastry chef to John Besh, another one of Food & Wine's 10 Best New Chefs, at New Orleans' Restaurant August, named by Gourmet as one of the Top Restaurants in America.

Fields has traveled extensively and worked throughout the Mediterranean, developing her skills in a wide range of pastry traditions, from Spain to Israel. Her menu will mirror the restaurant's savory menu in that it will recreate the traditions of North Africa, Turkey and Greece with fresh, local, sustainable ingredients.

"Kelly's travels, vision and training are a natural fit for the direction we want our pastry menu to go," said Dotson.

For further information on Sens Restaurant, visit http://www.sens-sf.com.