The University Club of Chicago

A native to the south side of Chicago, Chef Stephanie Espinola began her culinary career at the age of 19. Taking a part time position in a restaurant while studying at The University of Illinois at Chicago she realized that food was her passion. Chef Stephanie set her sights high and enrolled in The Illinois Institute of Art Culinary Program. Shortly after, she began a stage at Charlie Trotters that sparked a new ambition and determination for seeking out the best pastry chefs in Chicago.

In May of 2009 she landed at North Pond for a lesson in seasonal, local, and sustainable cuisine under the guidance of Greg Mosko. Two years later she moved forward, working under Dana Crees at Blackbird, where she was awakened to bold flavor combinations and the world of molecular gastronomy. In November of 2012, Chef Stephanie continued her career and gained an appreciation for simplicity whilst cooking under Amanda Rockman. As of late, she finds herself in Cathedral Hall at The University Club of Chicago practicing updated classics and modern techniques, ever growing under the great leadership of Jimmy Macmillan. Her goal is to one day be the pastry chef of a Michelin starred restaurant.

Menton

A graduate of the Culinary Institute of America, Donna Yuen wasted no time getting on the fast track to pastry success. After completing her bachelors in baking and pastry arts in 2005, Yuen moved to Washington D.C. and landed a position as pastry assistant at Lia’s. After a year, she was promoted to executive pastry chef of the Chef Geoff Group. For the next three years, Yuen ran the pastry programs and created seasonal menus for Lia’s, Chef Geoff’s, Chef Geoff’s Downtown, and Chef Geoff’s Tysons. In 2010, Yuen left the Chef Geoff’s Group to step into the role of pastry chef at the Dupont Circle Hotel, where she produced all items in-house, presenting classic preparations with a modern sensibility. 2013 found Yuen making a move to Vidalia, where she put a southern twist on her refined sweets. In 2014, Yuen moved to Boston to become the pastry sous chef of the Boston Harbor Hotel. Yuen is currently the pastry chef of Barbara Lynch’s Menton, Boston’s only Relaix & Châteaux, AAA Five-Diamond, and Forbes Travel Guide Five Star property.