Bill Russell-Shapiro, Proprietor
Eric Vreede, Development and Operations Manager/Wine Director
Adam Keough, Executive Chef
Justin Jensick, General Manager
Vanessa Harris, Private Dining Manager
Luis Villavelazquez, Pastry Chef
Carlos Yturria, Bar Manager


Luis Villavelazquez, Pastry Chef

With experience in both savory and sweet sides of the kitchen, Luis Villavelazquez brings inventive flavor combinations and beautiful presentations to his whimsical seasonally-inspired desserts at Absinthe, where he joined as Pastry Chef in April of 2009.

Luis’ love affair with the restaurant industry began at a young age. Born and raised in San Francisco, he grew up around his mother’s workplace, Sally’s restaurant, located in Potrero Hill, where fresh baked pastries were served daily. After high school, he pursued his passion for all things pastry related and enrolled in the San Francisco City College Culinary Program. While attending college, he gained experience in bread production and plating as a pastry assistant at both Bacar restaurant and Chaya Brasserie. Upon graduating in 2004, Luis joined Citizen Cake full time, working under Chef/Pastry Chef Elizabeth Falkner. He quickly was promoted to Pastry Sous Chef, gaining valuable experience in bread and dessert production and, in February of 2008, he opened Orson restaurant as Pastry Chef.

At 24, Luis is one of the youngest pastry chefs in San Francisco and has already garnered attention for his talents, including being named one of the Bay Area’s most talented pastry chefs by San Francisco magazine and noted as one of San Francisco’s five top pastry chefs by 7x7magazine.

At Absinthe, Luis offers seasonally-inspired desserts and petits fours and plans to implement a “sweet snacks” program for Arlequin Café. Some of his favorite offerings include Olive Cake with rhubarb and Chartreuse; Black-and-White Panna Cotta with black pepper; and Maple Bacon Beignets. He plans to keep Absinthe’s signature dessert, Chocolate Pot de Crème, on the menu enhancing this classic with seasonal garnishes and sauces. Engaging both the mind and the palate, his desserts display technique and innovation while remaining accessible and well-balanced, offering a satisfying end to a meal.

Luis lives in San Francisco; his other passions include the arts, architecture and dining around the City with friends.

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