Charleston's Hospitality Management Group Inc. just announced that she has become Executive Pastry Chef for Cypress and additionally will now oversee pastry production at all three HMGI restaurants, Blossom, Cypress and Magnolias. Andrea began her culinary career with Cypress and Magnolias as assistant pastry chef in 2005, and was quickly promoted to executive pastry chef at Blossom and Magnolias. She oversees the production of all pastries, pastas and bread.
Andrea was interviewed by Eater Charleston: "She now is crafting three distinctive dessert menus to reflect each restaurant. At Magnolias, she tries to keep it 'homey and delicious,' so expect to see her take on bananas and cream, a vanilla pound cake, banana puree and banana pudding ice cream, all topped with a white chocolate sauce. At Blossom, it's more likely to be something along the lines of chocolate hazelnut torte, with some extras, like espresso mousse, salted caramel and fudge sauce.
"But it's at Cypress that 'you can push the envelope a little,' Andrea said. 'My goal was to play off Craig's [Cypress Executive Chef Craig Deihl] stuff. I want to do desserts that are light and clean.' To that end, she's created a creamy Meyer lemon pudding cake, which is finished with roasted strawberries, mint and a citrus confit.
"Even though the restaurants are in close proximity, Andrea's splitting her time between three kitchens each and every day. Chef Upchurch has a team of six to help her execute her vision and she's looking to hiring another."