The hot seat

PHOTO: PATRICK SABLAN

Ingredient Mustard. I like to incorporate savory ingredients into desserts, and mustard is pretty versatile in the pastry world because it pairs well with a variety of foods and brings an added complexity. It’s also an ingredient you wouldn’t expect to find in a dessert, so something new can be introduced to our guests. At Spring I’m pairing Chinese mustard ice cream with a roasted banana toffee cake, and at Custom House an apple mostarda sits on a puff pastry disc and is served with aged cheddar, salted almonds and stout caramel.

Kitchen gadget Nothing new lately, but as far as my wish list, I would love to have a confectionery guitar for chocolate- and candy-making.

Restaurant Right now, it’s Meli (301 S Halsted St, 312-454-0748) in Greektown. I love breakfast, and they have these fantastic cornmeal pancakes infused with honey, the Meli’s Honey Cakes (pictured). They remind me of my childhood.

Inspiration Usually I like to go sit under a tree somewhere or sit by Lake Michigan, as nature tends to inspire me. Recently I discovered the winter garden in the Harold Washington Library. It’s quiet and has these great windows on the ceiling where I can just watch the snow melt.

Music to cook to Patti Scialfa’s album 23rd Street Lullaby.

Spring (2039 W North Ave, 773-395-7100); Custom House (500 S Dearborn St, 312-523-0200)