Bill Corbett, the pastry chef at Anthos (we recently featured his Sesame in Sesame dessert in the Annotated Dish), is riding his wave of acclaim all the way out of town: The fast-rising young chef has been hired to head up the pastry kitchen at Michael Mina in San Francisco. Corbett was attracted, he says, by the chance to work with his old mentor, Lincoln Carson, currently Mina’s corporate pastry chef. Of his short, successful run at Anthos, Corbett says, “I am really proud of what we did at Anthos. It was a really good experience for me to be there.” Corbett designed all the desserts in keeping with Anthos’ haute-Greek mission; the restaurant will be keeping a number of them on the menu, including Sesame in Sesame.

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