Bern’s Steak House’s Pastry Chef, Hannah Thomas, is a master of her craft, blending artistry and technique to create desserts that leave a lasting impression. With a deep passion for pastry and an eye for detail, Thomas brings an elevated approach to Bern’s renowned Harry Waugh Dessert Room, where she continues the restaurant’s legacy of exceptional last-course dining.

A Florida native, Thomas honed her skills at Le Cordon Bleu in Orlando before launching her career at the award-winning Streamsong Resort under Chef Patrick Dezii. Over four years, she developed and refined her signature style—desserts that are as visually striking as they are indulgent. She joined Bern’s in 2019 as a pastry sous chef, quickly proving herself as a creative force in the kitchen.

Since her promotion to Pastry Chef in 2023, Thomas has led the evolution of Bern’s dessert offerings, introducing menu highlights such as Hummingbird Cake, Roasted Banana Ice Cream, and Caramelized White Chocolate Tart. Her work strikes the perfect balance between nostalgia and innovation, honoring tradition while introducing modern techniques and unexpected flavors.

“Hannah has been an integral part of our pastry department for years, and it’s been amazing to watch her grow as a chef,” says Executive Chef Chad Johnson. “Her ability to balance classic flavors with contemporary twists makes her a perfect fit for Bern’s.”

When she’s not crafting showstopping desserts, Thomas finds inspiration in Florida’s seasonal ingredients, always looking for new ways to surprise and delight guests. “Bern’s is like no other,” she says. “Having an entire dining room dedicated to desserts allows for endless creativity—it’s exciting to share something new with our guests every day.”