Pastry Chef James Mullaney lives the sweet life. His prolific talents bring beauty, whimsy and sublime indulgence to the tables of the finest establishments in Georgia.
Mullaney takes the artistic aspects of pastry to fresh heights through his award-winning showpieces. In 2005, he and his team took top honors at the National Pastry Team Championship held in Phoenix, AZ and has claimed more than 30 other medals in pastry and ice carving competitions over the course of his career. Mullaney was selected to represent the United States in 2006 and 2009 in World Pastry Championships, here in the U.S. and France.
Mullaney, originally from Pittsburgh, commenced his culinary career in the U.S. Army as a food service specialist, training at Fort Jackson,SC. He later graduated from an accredited Pastry Apprenticeship Program at The Cloister on Sea Island. He then expanded these skills further at chocolate schools in the pastry meccas of Belgium, France and Spain. Additional training at the Notter School of Confectionary Arts led to a full time position as lead instructor of baking and pastry.
Mullaney worked for the Sea Island Company / Mobile Five-Star Cloister Hotel for a total of 18 years, 9 as Executive Pastry Chef. He served as Pastry Chef of the Mobile Four-Star Loews Ventana Canyon Resort in Tucson, AZ and as Pastry Chef of the Five-Diamond Ritz-Carlton, Amelia Island, FL. Recently, he worked with Atlanta Foods International and QimiQ Corporation (Austria) working as Corporate Pastry Chef.
August 2012, Mullaney opened his own business “J Mullaney Pastries,” a consulting and catering firm serving clients around the world.
Chef Rob began his baking career at the age of ten at Piazza Bakery in Staten Island, N.Y., which was owned by his grandparents. While growing up he received intensive training by his father and grandfather, and upon graduating High School he assumed the position of full time decorator. In 1978 Chef Rob moved to Florida and a year later he and his father purchased Melody Diane Bakery in Sunrise and remained there as an owner-operator for ten years.
Michelle Tampakis is the Owner of Whipped Pastry Boutique, a wholesale bakery that specializes in gluten free products. The company also creates custom cakes, and confectionery items.
Rudolph van Veen already knew he wanted to be a chef as a little boy. In 1985 he graduated from the Culinary School of Breda at the top of his class, and from that moment he was on his way to becoming a master chef. Rudolph won the title of SVH Master, the highest title for a Dutch cook when he was 27. In 2010 he took part in the first ever Dutch exam for the title “Master Patissier” and passed. Thus Rudolph holds both the titles of “Master Chef” and “Master Patissier”. Always looking to share his passion, he has authored nine cookbooks and has worked with a non-profit organization supporting entrepreneurial students. He has been cooking on Dutch TV since 2000 and presently host several programs on 24 Kitchen.