WP24 by Wolfgang Puck Annouces New Pastry Chef


WP24 Restaurant and Lounge has appointed Chef Cassie Ballard as pastry chef of the esteemed restaurant in The Ritz-Carlton, Los Angeles. Ballard brings a wealth of talent and years of experience to Puck’s modern fine dining Chinese restaurant.

Ballard has a unique perspective in modern, contemporary desserts, and brings her refined skills and creative vision to WP24. Working alongside Puck’s Executive Pastry Chef Sherry Yard, Ballard will showcase her French and American pastry culinary background, while continuing to honor the classic Asian flavors and ingredients served at WP24.

Blending the innovative pasty expertise of Ballard and Yard, WP24 has launched a new dessert menu including “Raspberry Royale” with rosewater crème brulee, buttermilk honey cake and flower tea sorbet; “Chocolate Jun-paku” with walnut brownie, gingerbread dream cream and candied Satsuma; and “Affogato” with popped rice, fried Jasmine rice ice cream and espresso.

Ballard joins WP24 from the famous The Beverly Hills Hotel, where she oversaw the pastry program at the Five-Star, Five Diamond hotel in Los Angeles. After achieving her degree in Applied Science Culinary Arts in Dallas, Ballard served as pastry chef for The French Room, one of the top hotel restaurants in the state. Following many years in Texas, she relocated to Los Angeles to study under world-renowned, award-winning Pastry Chef Jean Francois Suteau at The Beverly Hills Hotel. Her expertise in ice cream, sorbet, chocolate and petit four pastries lends itself well to the established pastry program at WP24.

“I am excited for this opportunity to work with the Wolfgang Puck Fine Dining Group and at WP24,” said Chef Ballard. “I admire the concept and menu Wolfgang, Lee Hefter and Sherry Yard have developed, and I look forward to carrying out this vision in the pastry menu. WP24 is known for its blend of varying techniques and unique Chinese flavors, which I will strive to encompass in the desserts.”


WP24 opened in April 2010 and has since changed the culinary landscape of downtown Los Angeles. Legendary chef and restaurateur Wolfgang Puck serves his modern interpretation of traditional Chinese cuisine at this new restaurant concept. The menu, developed by Puck and managing partner and executive corporate chef of the Wolfgang Puck Fine Dining Group, Lee Hefter, reflects their time spent in the Far East and respective passion for Asian ingredients and cooking methods. The fine dining restaurant, including lounge, formal dining room and private dining room, is located on the 24th floor of The Ritz-Carlton, Los Angeles and boasts spectacular views of the Los Angeles skyline. For reservations please contact WP24 at (213) 743-8824.


The Wolfgang Puck Fine Dining Group specializes in operating high-end, innovative restaurant concepts known for its proven formula of exceptional and consistent cuisine, service, management and design. The award-winning restaurants of the Wolfgang Puck Fine Dining Group include Spago (Beverly Hills, Las Vegas, Maui and Beaver Creek); the critically acclaimed CUT (Beverly Hills, Las Vegas and Singapore); Chinois (Santa Monica); Postrio Bar & Grill (Las Vegas); Trattoria del Lupo (Las Vegas); Wolfgang Puck Bar & Grill (Las Vegas and Los Angeles); Wolfgang Puck Pizzeria & Cucina (Las Vegas); Wolfgang Puck American Grille (Atlantic City); Wolfgang Puck Grille (Detroit); The Source by Wolfgang Puck (Washington, DC); Five Sixty (Dallas, TX) and WP24 by Wolfgang Puck (Los Angeles). Now open, CUT at 45 Park Lane, London. In November 2011, when the historic Hotel Bel-Air re-opens, Puck will oversee all of the food & beverage operations including a new restaurant called Wolfgang Puck at Hotel Bel-Air.