Boar�s Head adds talented new pastry chef

Sweet treats over at the Boar’s Head, home of the Old Mill Room, could be getting even sweeter, as the resort announced recently that it has hired new pastry chef, Cornelius Thuys.

In addition to graduating from the St. Nicholas Pastry School in Amsterdam, Holland, Thuys has 25 years experience crafting bakery treats, beginning in Switzerland and the Netherlands, then in America as the Executive pastry chef at the Hotel Dupont in Wilmington, Delaware, and later at the The DuPont Country Club. In 1999, he became the head pastry maker at the Sagamore Resort on New York, and then moved to Arizona where he led the The Wigwam Resort and Golf Club's pastry efforts.

Thuys, the Boar’s Head reports, has a reputation for innovative, stylish, wedding cakes, chocolate creations, and seasonal desserts. Yum!