There’s so much going on in Jackson’s dining scene these days: new menus, new chefs, renovations, openings, closings (we’ve been sworn to secrecy on this one until further notice, so stay tuned). We decided to jump right in with one of the newest faces on the dining block: Chad Horton.
Hired just weeks ago as the new Head Pastry Chef for Fine Dining Group, Horton has come to Jackson to make those dessert menus a little bit sweeter.
“We don’t want dessert to be an afterthought,” said Liz Gibbs, Fine Dining Group’s PR and marketing manager, of why the company hired him.
Some say Horton’s desserts rival any of those by James Beard-award winners like Jeni’s Splendid Ice Creams.
“I make all my own ice cream and sorbets,” Horton said. “It’s something I’ve always enjoyed doing. I like crazy flavors. My violet was very popular. And right now I’m thinking of doing a black pepper ice cream.”
He’s got a pedigree to back up those claims, too.
The 34-year-old was raised in Cincinnati. He described himself as a hyper child who cooked with both of his 
grandmothers. One grandmother was known for her pies, which led to Horton’s later pastry inspiration.
Later, his father’s connection to a man whose mother wrote “Joy of Cooking” led to professional advice; Horton was told to either attend Culinary Institute of America or Le Cordon Bleu. He chose CIA.
After graduation, Horton worked for Le Cirque and Circo at the Bellagio. He was part of the team that opened Bradley Ogden in Caesar’s Palace. That year, Bradley Ogden was awarded James Beard’s Best New Restaurant of the Year (2004).
Horton eventually found himself at Metropolitan in Salt Lake City working with Todd Mark Miller (now executive chef of STK) before landing at Silver last year.
It was Horton who approached restaurateur Gavin Fine with the idea of becoming head pastry chef.
“I wanted that challenge,” Horton said. “I am always trying to advance, to push myself.”
New menus are being unveiled in the coming days and will include his creations, many of which come to him while laying in bed at night and dreaming up new desserts.
“I want people, when they are eating dinner, to say they are ordering dessert,” he said. “In this economy, dessert and appetizers are the first thing to go. I want someone to come in and say they are staying to get dessert.”
His goal right now? “Clean desserts,” meaning “not a lot of sauces on the plate. Kind of simple so the flavors are pronounced.”
One thing we forgot to mention earlier: His love for pastries stretches back to his time as a teenager, working in a German-influenced bakery. He started as a counter boy and eventually was allowed to bake goodies like eclairs, mousse and cream puffs.
“From the first time I scooped buttercream, I knew I fit in, that this was my passion,” he said.
