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Emanuel Alves Develops Dessert Menu for The Traymore

Photo Courtesy of Metropolitan by COMO

The Traymore is still a ways from opening at the upcoming Metropolitan by COMO hotel, but having called upon chef Emanuel Alves to develop the dessert menu, they are one step closer. The French-Portuguese pastry chef (who has spent nearly a decade at some of the world's finest pastry restaurants) kicked off his career in Paris at a five-star hotel called Concord Lafayette, home to a renowned creperie known as Chez Imogene, went on to work in another luxury hotel in Madrid and then joined the COMO team at their London location at the celebrated Ametsa with Arzak Instruction.

He is currently overseeing the dessert department at Parrot Cay by COMO in Turks & Caicos Islands, "a Conde Nast award-winning retreat", where after earning the title of "master chocolatier", was named head pastry chef for the private island resort. Chef Alves has started creating the dessert menu, which will include items like "Parsley macaroons and pepper Chocolate truffles" and "Milles Feuilles of Chocolate and Mascarpone Cheese", for the hotel group's Miami location. The Traymore is slated for a December opening.
· All Coverage of The Traymore at Metropolitan by COMO [EMIA]

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