Pastry Chef Matt Kelley honed his sweet skills at some great restaurants including Rover’s, the Salish Lodge and Seasons Restaurant at the Four Seasons Chicago before joining the team at Cafe Juanita in July, 2009. He has been honored with many accolades, including the coveted “Rising Star in Seattle” award by StarChefs.com in 2009 and being honored as one of the “Top 4 Pastry Chefs in the US” by Gayot.com in 2007.

At Cafe Juanita, Matt is responsible for the conception and development of all pastry items (as well as breads and crackers) and strives to keep the dessert menu seasonal, fresh and inventive.

Some recent fun and delicious desserts he’s developed are Red Curry Squash Bread Pudding with Pepita Toffee, Persimmon Compote and Butter Gelato, and a Rosemary Ganache with Pine Nut Praline and Lemoncello Foam.

Who can resist such memorable ways to end an exquisite meal?

Seattle Magazine included Bastille’s omelet among 55 of the city’s finest breakfast dishes in their first issue of 2010.

Best Gourmet Omelets
Chef and national culinary authority Daniel Boulud devotes a few pages in his book Letters to a Young Chef to discuss the perfect omelet—and it appears someone in the Bastille kitchen has taken that chapter to heart. The omelet Provençale ($12) turned out during Sunday brunch service—most recently with sautéed prawns, tart goat cheese and tomato confit—offers bites of buttery, soft-curded eggs cooked just ’til they have enough body to envelop the filling