Blue Bridge Hospitality, the local group behind grand food hall Liberty Public Market and Coronado restaurants Stake Chophouse & Bar and Leroy’s Kitchen + Lounge, is bringing on a pastry duo with ties to the collective's executive chef, the much-admired Tim Kolanko, as both sweets-centric chefs worked with Kolanko during his time in the acclaimed kitchen at The Lodge at Torrey Pines.
Replacing former executive pastry chef Francis Laureano is Lori Sauer, one of San Diego's big name dessert experts. Sauer worked with Kolanko and executive chef Jeff Jackson at The Lodge at Torrey Pines before moving to an award-winning, six-year run as executive pastry chef at George’s at the Cove. In her new role with Blue Bridge, she will oversee Liberty Public Market’s in-house bakery Crafted Baked Goods and create locally-inspired, seasonal dessert menus for both the upscale Stake Chophouse & Bar and the casual Leroy’s Kitchen + Lounge. Meanwhile, over at George's, Sauer is succeeded by Aly Lyng, a longtime member of the La Jolla restaurant's pastry brigade.
Assisting Sauer now is sous chef Rygie Dy; an alum of Johnson & Wales University, Dy has worked pastry at The Lodge at Torrey Pines', JRDN, and Bottega Americana.