Langham, Boston Hires Assistant Pastry Chef
BOSTON< MA, February 7, 2008. The Langham, Boston, an AAA four-diamond hotel and a member of The Leading Hotels of the World, has appointed Trena Costello as assistant pastry chef. Costello will be involved in all of the desserts served and created at the hotel including in Caf'e Fleuri restaurant, banquet functions, room service and the 19th season of the Chocolate Bar, a Saturday delight of over 125 chocolate desserts.
Mark Sapienza, executive chef said, "Her creativity and knowledge of sweet sensations is unparalleled. The culinary experience she brings to The Langham, Boston will be a wonderful asset as we continue producing thousands of desserts each week."
Costello attended the acclaimed French Pastry School in Chicago where she received her L'Art de P^atisserie certificate. She joined The Langham, Boston from Four Seasons Hotel Miami, a five-diamond property, where she held the supervisory position of pastry chef de partie. Prior to her position in Florida, Costello worked at a boutique chocolatier shop, Sarah's Pastries and Candies, as well as nationally recognized French bistro, Bin 36, both in Chicago.
Costello is appreciative of her intensive French pastry training because of the attention to detail taught by her instructors. She has been passionate about baking since she was a child but did not pursue this interest as a career until after receiving undergraduate and graduate degrees in other areas.
Costello received her undergraduate degree in English and history from Lake Forest College in Chicago and after college she taught English to students of various ages in Japan for two years. She then continued her education and received a graduate degree in tourism management from the University of Westminster in London, England.
Two specialties that Costello is looking forward to introducing at The Langham, Boston include dark chocolate orange cremeux on a bed of chocolate crumble as well as hot chocolate with rose-infused marshmallows.
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