Theresa Gwizdaloski
Pastry Chef
RICK Moonen’s RM Seafood
Las Vegas
Upon completing a Bachelor’s Degree in Hospitality Management at New York City College of Technology, Theresa received a full scholarship from Les Dames d’Escoffier to the Italian Culinary Academy. Therefore she was able to travel to Italy for six months to study and refine her skills in pastry. Theresa began her career working at Del Posto in NYC under Pastry Chef Nicole Kaplan; there she was able to learn all the skills that would help her become a talented pastry chef. She later went on to work for Restaurant Associates where she was the pastry chef for two of their largest accounts, The NY Times and Ernst &Young. Through the years, Theresa was able to compete in several competitions with school and independently. She is now the Pastry Chef for RICK Moonen’s RM Seafood in Las Vegas, NV.
Accolades & Accomplishments:
- 2011 US Pastry Competition- Finalist
- 2008 Salon of Culinary Art Sugar Piece- 1st Place
- 2005 Salon of Culinary Art Wedding Cake- 1st Place
Daniel Lindsey
Master Pastry Cook
Old Homestead Restaurant
Caesars Palace
Daniel began baking in retail stores and pastry shops in the San Francisco Bay area. He studied Pastry Arts at the Culinary Institute of America in 2006 and graduated with high honors. He returned to California and continued to bake, focusing mostly on artisan breads and pizza from brick ovens.
He recently moved to Las Vegas to focus on pastry arts and has worked at different hotels including the Cosmopolitan, Mandalay Bay, and Caesar’s Palace.