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Says chef Martinez of her new delish dish: “The guests have loved it so far. I would recommend it with a glass of Champagne!”   Photo by Heidi Geldhauser Harris/courtesy of Phase3 Marketing and Communications 

Tiny Lou’s Pastry Chef Claudia Martinez Channels Pop Queen Ariana Grande for Her Latest Dessert

by Ashton Pike | Jezebel magazine | May 29, 2019

The petite pop artist will strut onstage at State Farm Arena in her signature thigh-high boots June 8 (8pm, tickets from $195), and what better way to kick off the night than by reserving a millennial pink booth for the squad inside Hotel Clermont’s Tiny Lou’s and noshing on an aptly named dessert made by the ever-talented Claudia Martinez. “I was inspired by the message of female empowerment in the lyrics,” says the 26-year-old pastry chef, who flexed her culinary chops at top ATL restos like Restaurant Eugene and Atlas before helming dessert menus at not one—not even two—but three (Donetto, O-Ku and Tiny Lou’s) buzzy dining spots under The Indigo Road Hospitality Group. “As a woman in the industry, I think it’s important to continue to be a part of this movement, even if it’s something as small as shedding light on the song and its meaning through one of my desserts.” Think spheres of white-chocolate coconut mousse placed on vanilla madeleine, accented with raspberry cremeux, lime-mint gel and coconut powder—and topped with silver and rose-gold dust. You want it? You got it. @claudvictoria; @tinylousatl; @arianagrande