Jim Beley, General Manager of The Umstead stated, “Evan’s culinary background spans both savory and sweet, and gives him a unique perspective to elevate The Umstead’s pastry program. He is passionate about fine dining, and understands how to make a dish both special and approachable. We’re very happy to introduce Evan and his artistry to our guests.”
Chicago-trained, Sheridan most recently served as pastry chef at the award-winning Inn at Little Washington in Va. Beley believes Sheridan brings a great craftsmanship to his new post at the hotel, with a focus on clean, straightforward ingredients that are balanced in flavor. Sheridan’s presentation style is simple and refined.
Sheridan is quickly making his mark on Herons’ dining experience, with new menu additions including Dark Chocolate Coulant with Earl Grey Filling, Banana Ice Cream and Passion Fruit Gel; Raspberry-Rose Panna Cotta with Lychee Sorbet and Pistachio Financier; Milk Chocolate Parfait with Roasted Peanuts and Sudachi Sauce; and Herbed Black Pepper Shortbread with Strawberries, Lemon Balm and Hibiscus.
He works closely with culinary farmer Maggie Lawrence at the nearby Culinary Farm on SAS Campus to source the freshest ingredients, such as eucalyptus for ice cream, and he relies on local producers to ensure his creations reflect the region’s best fare. Chocolate is a particular specialty, and Sheridan competed in the 2012 World Chocolate Masters U.S. Selection Finals.
An Iowa native, Sheridan received his training from the French Pastry School in Chicago and currently resides in Cary, N.C. with his wife and two young daughters.
The Umstead is just minutes from the Raleigh-Durham International Airport and Research Triangle Park, and within a short drive of Raleigh, Durham, and Chapel Hill. For more information, visit www.theumstead.com