Category Archives: Chocolatier of the Year

Jordan Snider

Jordan Snider

Mandalay Bay Resort and Casino in Las Vegas, NV

I was born and raised in South Carolina, growing up in the coastal city of Charleston. My career started in a retail bakery producing artisan breads and croissants, later progressing to become a pastry chef at The Carolina Yacht Club. My wife and I moved to Las Vegas in 2010. I worked at the Mandarin Oriental to help achieve the hotels 5-star status and at the Paris Resort and Casino as Pastry Chef Tournant. I took the job of Assistant Executive Pastry Chef at Mandalay Bay in early 2013 where I oversee banquet, retail, restaurant and chocolate production with a staff of 60 bakers.

In November of 2013 my wife and I welcomed our first child, a daughter named Hazel Jacob. We have two dogs and a cat and in my spare time I enjoy playing golf, traveling, fine dining and spending time with my family.

Deden Putra

Deden Putra

The Peninsula New York

Deden Putra began his culinary career in his native country of Indonesia, attending the prestigious National Hotel Institute of Indonesia and graduating with a degree in Culinary Arts. He has completed several advanced programs, including L’École Professionnelle Lenôtre certifications in “Desserts de Prestige a l’assiette” and “Pâtisserie” and is a member of the American Culinary Federation.my work is inspired by the motto “It’s not how you start, it’s how you finish.”Prior to working in Peninsula New York, Chef Putra held executive pastry chef position at Jumeirah Essex House New York and at top-rated California hotels and resorts such as the Bacara Resort and Spa in Santa Barbara, Hotel Sofitel Los Angeles and the Beverly Wilshire, Beverly Hills, A Four Seasons Hotel.

Robert Nieto

Robert Nieto

Jackson Family Wines

A native from Texas, Robert received his cooking and baking certificate from Del Mar community college. His first job was at the Corpus Christi Country Club as a line cook but always had a thing for sweets. It was here where the Pastry Chef let him work with him side by side to learn the fundamentals of pastries and baking. Robert then headed west to Las Vegas to work in five star hotels such as Bellagio, Paris Las Vegas, and the Venetian. Robert finally got his break by landing a job by world-renowned Chef Thomas Keller as the Pastry Sous Chef at Bouchon Bistro. He then had the opportunity to move to Napa Valley as the Pastry Chef of Bouchon Bistro and Bouchon Bakery in Yountville. Robert then moved to Sonoma County to work at a One-Michelin Restaurant, Madrona Manor run by Executive Chef Jesse Mallgren. It was here where he explored Molecular Gastronomy that could add texture to his desserts. Robert joins the Jackson Family Winery as the Pastry Chef. He is always on the lookout for new innovations that could tie in with the wines.

Lionel Clement

Lionel ClementExecutive Vice President, CTO Production and Co-founder of Nuubia Chocolat in Pleasanton, CA, Chef Lionel Clement has recently launched his own line of chocolates fused with French tradition in Northern California . Mr. Clement is a rising star in the highly specialized and competitive world of artisan Chocolatier Chefs around the globe.

After receiving his certification in pastry and chocolate, Chef Clement managed Product Development and chocolatier/ pastry chefs at Lenotre, the prestigious and highly esteemed international house of chocolates in France for 5 years. Studying under MOF chefs enabled Chef Clement to perfect his craft and be honored by his peers with the Honors Diploma from the French Cooking Academy in 2004.Continue reading→