Hubbell & Hudson

Pastry Chef Nguyet Nguyen didn’t find her true calling until she reconsidered her future as a pre-med undergrad at the University of Kansas. After completing her Human Biology Bachelor’s degree, Nguyet exchanged her lab jacket for a chef’s jacket. It was the combination of the precision of science and the creative freedom of art that made her fall in love with pastry. She enrolled in Johnson County Community College’s (JCCC) pastry program and committed herself wholeheartedly to pastry art. As her skills developed so did her competitive spirit, which lead to several medals in American Culinary Federation’s culinary competitions including 2010 Central Region Pastry Chef of the Year. After working for the 40 Sardines Restaurant and the Westin Crown Center in Kansas City, in 2010 he accepted the position of Assistant Pastry Chef at Houston Country Club, where she worked alongside chef Jeffrey Guy for two years. In 2012, she became Executive Pastry Chef of Artisans restaurant in midtown Houston. In 2013, in search for her entrepreneurial skills Chef Nguyet founded the Nougat Desserts & Confections, where she sold baked goods and confections at Houston’s farmer’s markets (Urban Harvest and Grogan’s Mill) highlighting local and seasonal products.

Central Restaraunt

Maggie has overall responsibility for developing, designing and executing the dessert menu at Central and creating wedding and special occasion cakes for events hosted at Central. Maggie is a magna cum laude graduate of Orlando Culinary Academy’s Le Cordon Bleu in Florida with a degree in Patisserie and Baking.

Chef Maggie has extensive catering experience including creating desserts for several political figures and events including such as the 2012 presidential inauguration. She was featured in American Cake Decorating Magazine March/April 2014 edition as a Rising Star in the Pastry Industry.

Maggie, an army brat, was born in the Republic of Panama. She has traveled all over the world from South Korea to Germany enjoying the culinary culture of each location. Chef Maggie loves to mix sweet and savory ingredients together when developing Central’s dessert menu and brings a panoramic view of food to her creations for Central.

The Little Nell

Curtis Cameron joined The Little Nell in Aspen, Colo., as Executive Pastry Chef in late 2014, overseeing all desserts, breads and pastries for the Five Star, Five Diamond hotel’s restaurants, banquets and room service menus. Curtis’ culinary career began at age 17, apprenticing for a traditional Japanese chef then working in Japanese restaurants, including his own sushi bar and organic farm. He next enrolled at the California Culinary Academy Le Cordon Bleu to gain more classical techniques and, while in school, discovered a love for baking. He transferred to the Scottsdale Culinary Institute Le Cordon Bleu to study the pastry arts, working at the Royal Palms Resort and Spa. Over the next few years, he honed his pastry skills at Five Star, Five Diamond resorts including The Arizona Biltmore and Stein Eriksen Lodge before accepting the position at The Little Nell. He describes his culinary style as “simplistic and natural.”