The Lord Baltimore Hotel has named Donna Simmonds as pastry chef. Simmonds creates all pastries for the hotel’s LB Bakery and oversees the French Kitchen’s house-baked breakfast items, all bread products and the contemporary French dessert menu. Trained at the French Pastry School in Chicago, Simmonds has worked for caterers and restaurateurs in Chicago, Indianapolis, Baltimore, Northern Virginia and rural Pennsylvania. In addition, she served as corporate pastry chef for Cummins Inc. at their world headquarters in Columbus, Indiana. Most recently, Simmonds worked for three years as the pastry chef for Marie Louise Bistro in the Mount Vernon neighborhood of Baltimore.