Norman Love Confections

Massachusetts native, Maura Metheny was formally trained in fine arts before turning to a career in pastry and chocolate. Upon earning her bachelor’s in fine arts in NY, Metheny then obtained an Associate of Science degree in pastry arts at Johnson & Wales University in Providence, R.I.

After graduation, Metheny accepted a job in Lucerne, Switzerland, where she worked in pastry and chocolate. She returned to the United States when offered a job in fine dining at The Ritz-Carlton, Naples. In 2001 Metheny accepted a position assisting Chef Norman Love while continuing to work full time at The Ritz. In 2003, she accepted a full-time position at Norman Love Confections as the Chocolate Production Manager for the Fort Myers-based confectioner, where she designed and oversaw the daily production of over 35,000 handmade pieces of ultra-premium confections, plus production of specialty lines for Love’s G Chocolates by Godiva and FM Artisan by Norman Love for Fannie May Confections.

In 2011, Metheny was promoted to Director of innovation and product design. In her new role, she is responsible for the development of new products and packaging design as well as the continued design and execution all chocolate lines produced at Norman Love Confections. Metheny, having traveled the world to numerous classes and competitions takes her inspiration from both industry and art.

In March 2013, she received a bronze medal in the 24th annual U.S. Pastry Competition for Pastry Chef of the Year sponsored by Paris Gourmet at the Javits Center in New York City. She previously competed in two Showpiece competitions and garnered silver medals in both appearances.

A consummate professional, Metheny strives each day to be better than the day before, and to assist Norman Love Confections in continually raising the bar within the industry.

Stars Rooftop and Grill Room

A graduate of Tallahassee, Florida’s Keiser University Center for Culinary Arts, Ross Evans joins Stars as a highly educated, experienced pastry chef. After competing in Florida, Chef Evans spent time at Alinea Restaurant in Chicago and North Carolina favorites The Inn on Biltmore Estate and The Blackbird. Chef Evans’ palate reflects the diverse range of culinary communities he has worked in.

Chef Evans manages his team with the goal of serving nothing short of perfect desserts. He designs plates to be both artistic and delectable, qualities that have garnered him accolades and numerous awards. His love of fine arts and attention to detail define Chef Evans’ presentation style.

“I have always loved art; paintings, sculptures, drawings… I found out I could build art through chocolate showpieces and desserts and fell in love with this profession.”

When he’s not in the kitchen, he enjoys spending time outside, polishing his nature photography skills and working on his sport bike.

Robin Chocolates

Robin Chocolates came about almost by accident. While in the US Navy, Robin used pretzel dipping in chocolate to keep her son busy while she could cook a holiday meal for other single moms and dads in the military. This became a tradition and the types of confections grew. Years later, a financially rewarding career in the IT world, left a void, a void for passion. Robin landed at a local culinary school where she studied classic French cooking techniques using locally produced, seasonally available ingredients. Her last month of culinary coursework was spent in Avignon, France where she had the honor of studying with master chefs from Michelin starred restaurants and working at a local pâtisserie. Robin’s experience at the pâtisserie inspired her to become a pastry chef. Over the next several years Robin worked to develop her craft in the pastry kitchens of a number of landmark restaurants. Among these are Flagstaff House and Dushanbe Tea House in Boulder as well as The Brown Palace Hotel in Denver. During this time she also interned at Tru in Chicago.

In her spare time, Robin began to make molded chocolates for friends and family, experimenting with flavors and artistry. Just before Valentine’s Day in 2008, a local florist needed chocolates and asked Robin to provide them. She jumped at the opportunity to transform from chocolate enthusiast to chocolate entrepreneur. And thus, Robin Chocolates was born.

Art Institute of Washington

Chef Carlo Figarella graduated from the Culinary Institute of America and honed his cake decorating techniques while working at the Hotel du Pont in Wilmington, Delaware. He then moved on to become the Assistant Pastry Chef at the Ritz Carlton in Tysons Corner, Virginia for three years. In 2008, Chef Figarella began to pursue a career in education working at the Art Institute of Washington. At the Art Institute of Washington he has discovered a passion for guiding the future chefs of tomorrow through the wonderful world of Baking and Pastry.