John Miele, Aureole’s pastry chef, is carrying on the restaurant’s tradition of creating spectacular desserts. Every plate is a feast for the eyes. John includes the architectural style of Aureole’s past pastry chefs in his Warm Bittersweet Chocolate Soufflé Cake, Cocoa Crusted Caramel Mousse, Caramel Ice Cream. Many of his desserts, though convey a clean presentation, reminiscent of classical French pastry. Tasting of “3” Apples 3 Ways, Crispin Apple Napolean, Granny Smith Sorbet, and Terrine of Rome Apple and Caramel Hazelnut Pyramid, Bittersweet chocolate and Praline are two examples. His first exposure to professional cooking was in his senior year in high school where he enrolled in a pastry class. He was so successful his instructor insisted that he apply to the Culinary Institute of America. Always eager to acquire more pastry training and knowledge, John left Aureole in 1999 to hone his skills with renowned chefs Francois Payard, and Michael London. With them he learned to blend the dishes of American pastry with the technique of French pastry. After successfully completing these stages John returned to Aureole, and was named pastry chef in 2002