James Beard Foundation Award Semifinalist: Maggie Huff
Maggie Huff’s desserts offer FT33 guests a taste of something subtly sweet, reflecting a hyper-seasonality that has been the benchmark of Chef Matt McCallister’s critically acclaimed restaurant in the Dallas Design District.
She considers herself fortunate to be able to get her hands on superior products such as local honey from Texas Honey Bee Guild, Caprino Royale fresh goat cheese, and produce from the same farmers sourced by the savory side of the restaurant. To that point, she isn’t afraid to employ savory elements — herbs, spices, and vegetables, as well as forms of acid, fat, and salt — to enhance the sweet flavors on the plate.
Prior to FT33, Huff had the media swooning over her sophisticated desserts at Pyramid at the Fairmont Dallas. She originally met and worked with McCallister in the highly lauded kitchen of Stephan Pyles Restaurant. The Dallas native also had a stint in New York City, first attaining her culinary degree from the French Culinary Institute, then working the back of the house in several restaurants, doing both savory and pastry. Her love of food goes back even further: Huff has been baking since she was a kid, cultivating a curiosity in the kitchen while learning from her mother the importance of measuring ingredients.
Nomination: Outstanding Pastry Chef (FT33)
For more information on the 2017 James Beard Foundation Awards Semifinalists, click here.
Maggie graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.