One of the highlights of a good meal is a decadent dessert. I love walking away from a restaurant in a food coma knowing that the last thing I ate put a huge smile on my face and topped off a perfect meal. I have been to too many restaurants where the dessert menu is medicre and I leave feeling disappointed.
That is not the case with HopScotch, in Fullerton. I have dined there previously where I had a piece of divine butter cake and I talked about it for days afterwards. Recently, Hopscotch, a destination for crafted American cuisine, craft beer, and whiskey, appointed Mai Phan to the position of Pastry Chef. She will Work closely with executive chef Cody Storts, and will create all of the pastries and seasonal desserts exclusively in-house using local, seasonal fruit and the highest quality ingredients available.
“The passion and wealth of experience Mai brings to the kitchen will truly enhance our dessert and baked offerings,” said HopScotch co-owner Mario Marovic. “Having her talent alongside that of chef Cody Storts will further define the culinary-forward dishes, of which we have become known for.”
Known for her proven ability to create mouth-watering sweet confections, Phan’s appointment will allow the restaurant to significantly expand and evolve its offerings ranging from appetizers to desserts with items such as house-made pretzels to goat’s milk cheesecake with strawberry gelee. In addition to providing a greater selection of seasonal dessert options on a nightly basis, Phan will be responsible for creating featured dessert courses for the restaurant’s monthly pairings, as well as cakes and related baked items for special events.
A graduate of Orange Coast College’s culinary program, Phan began her career at Sage in Newport Beach in 2001. Since that time, she has made her mark on menus throughout Southern California, most notably as a pastry chef at The Californian at the Hyatt Regency Resort and Spa in Huntington Beach, and Santa Ana’s Chapter One: The Modern Local.