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Chef Michael Washer joins John Dough Bakery

Lisle - John Dough Bakery is proud to announce Chef Michael Washer has joined as senior chef and baker.

Chef Michael joins John Dough Bakery after a distinguished career on the teaching staff of the College of DuPage, Moraine Valley Community College and Illinois Institute of Art where he taught courses in pastry arts and design. Beyond teaching, Chef Michael has had an extensive career as an executive pastry chef at Paramount Events and Wolfgang Puck Catering, Cenitare, Oakmill Bakery, the Hilton Chicago & Towers, Fairmont Hotel and the Four Seasons Hotel, also in Chicago. He began his career at the Ritz-Carlton Hotel in St. Louis, Missouri.

Chef Michael has participated in numerous national pastry competitions and has been a finalist three times in the prestigious U.S. Pastry competition.

He is a 1990 graduate of the culinary school of Kendall College. He is the father of two daughters. In addition to spending time with his family, Michael's leisure interests include participating in triathlons and spending time on the golf course.

John Dough Bakery, 4740 Main St., is a neighborhood, family owned business located in the heart of downtown Lisle specializing in custom cakes for all occasions and pastries including croissants, Danish, seasonal fruit bars, a wide variety of cookies and tortes, and, of course, chocolate.

The recently updated menu includes all new sandwich selections (served hot Panini style or cold) using in-house roasted meats, farm fresh vegetables homemade aioli and other seasonings, as well as salads using homemade, dressings.

To meet Chef Michael in person, please come to John Dough Bakery during the grand reopening at 10 a.m. Saturday, May 2, 2015.

For information, contact John Dough Bakery at (630) 963-0121 or visit www.johndoughbakeryonline.com. Follow the bakery on Facebook.

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