Hanukkah Desserts

November 30, 2010 (PRESS RELEASE)

With Hanukkah starting Wednesday, we asked an expert for his advice on how to end the holiday meal. Chef Alain Roby oversees the Kosher Kitchen and Pastry Shoppe at the Hyatt Regency Chicago. He shares his recipe for Flourless Chocolate Cake that will be the hit of any party.


Chef Alain Roby studied and learned his culinary art in Paris from the world famous Pastry Chef Lenotre and is a Certified Master Chef of Pastry and Sugar Artistry. He also has been named as a permanent committee member of the exclusive Societe D'Escofier Chicago and has traveled all over the world. In his travels, he has served as the Private Pastry Chef to the Shah of Iran and has worked in London, Tokyo, New York and finally Chicago. Roby has served as the Private Pastry Chef for the Admiral of the Joan of Arc - the flagship of the French Navy. In addition, he was a featured chef promoting classic All-American desserts on the culinary crossing of the Queen Elizabeth II from South Hampton, England to New York.

Chef Roby has won more than 20 prestigious culinary awards including, The Grand Prize Gold Medal of Paris offered by the French First Minister (Medaille Des nautes) and the Best of Show by the National Restaurant Association Culinary Salon 1988, in Chicago. At the National Pastry Team Championships in 2001 in Beaver Creek and in 2005 in Phoenix, Chef Roby's team proved they were among the country's finest pastry artists, as they impressed the judges with their themed array of pastry creations, including impressive sugar showpieces created by Chef Roby. Chef Roby's team was awarded the Bronze Medal both years.

Chef Roby has been featured in numerous acclaimed newspaper and magazine publications, including Food & Wine, Gourmet, Pastry Art & Design, Chocolatier, Architectural Digest, Traditional Home and Veranda. Alain also has been featured on The Learning Channel, as well as the Food Network's Extreme Pastry and Sugar Rush shows. He has been in three Food Network Specials: Unwrapped with Mark Summers, Mystery Birthday Cakes, and The World's Tallest Sugar Building. He also has been a judge in some Food Network Challenges. Recently, Alain was the celebrity guest chef on The Martha Stewart Show where he unveiled a 1,250 lb. chocolate devil's food cake! Chef Roby has served as the head pastry chef at the NFL Commissioner's Super Bowl Party for the past 19 years.

Alain's work has been seen all over the world, as The Guinness Book of World Records awarded Chef Roby the World's Tallest Cooked Sugar Building and World's Tallest Chocolate Sculpture. His award-winning cooked sugar building was 12 feet 10 inches tall and chocolate sculpture was 20 feet 8 inches tall. These creations took his world visibility to new heights. Chef Roby is the only pastry chef to hold two Guinness World Records.

Alain's most recent achievement is the highest honor of his career. Pastry Art & Design and Chocolatier magazines inducted Chef Roby into their Hall of Fame. This achievement is a prominent recognition of Alain's contributions to the pastry industry.

Based out of Hyatt Regency Chicago, Alain Roby currently serves as the Senior Corporate Pastry Chef for Hyatt Hotels over-seeing the Pastry Division for all Hyatt Hotels and Resorts. Chef Roby has worked at Hyatt Regency Chicago for over 23 years.


As the largest hotel in the Midwest and Hyatt property in the world, Hyatt Regency Chicago, 151 E. Wacker Drive, is the host to many of the city's top Kosher conventions, conferences, fundraisers and weddings. The hotel is able to fully service these events by offering Kosher catering, prepared by a very experienced culinary staff in the on-site Glatt Kosher Kitchen and Pastry Shop. The hotel offers four ballrooms and several smaller venues.

Established in 1974, and under the strict supervision of the Chicago Rabbinical Council, Hyatt Regency Chicago's Kosher Kitchen is led by Hyatt Regency Chicago Executive Chef Robert Lang and Hyatt's World Renown Executive Pastry Chef Alain Roby.

Hyatt Regency Chicago's Kosher Kitchen and Pastry Shop have built a reputation in the Chicagoland area for creative Kosher Cuisine. Menu options include starter items such as Marinated Roast Duck with a Sweet and Sour Papaya Relish, Ginger Sesame Beef on a Pappadam Crisp with Green Onion and Chili Aioli, Charred Ahi Tuna with Yellow Tomato Coulis and Papaya on a Wonton Crisp, Petite Falafel Cake with Tahini Drizzle, Blackened Mahi Mahi with fresh Blackberry Chutney in a Mushroom cup; some entree options include Filet Mignon in a Shallot Demi Glaze, Petit Filet Mignon with Peppercorn Sauce paired with Chicken Piccata, Chardonnay Poached Salmon with Shallot Confit; Pastry items include Apple Charlotte, Petite Chocolate Flourless Explosion, Chocolate Laced Pastry Tulip, Carmelized Sliced Banana and Fresh Fruit.

For more information about booking an event through Hyatt Regency Chicago's Kosher Kitchen and Pastry Shop, either off premise or at Hyatt Regency Chicago, call Anne Bernstein at 312.239.4700.

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