Abderrahmane Neggaz
Chocotenango
Aberrahmane Neggaz, a native of Algiers, Algeria, grew up surrounded by the smells and flavors of his mother’s kitchen. He has been a professional chef since 1994. Igniting his love of cooking, he started his career in the bread and sweets department of Cranks, in London, England. He went on to study Pastry Arts at Newbury College in Newton, MA and additionally received a professional chef’s degree from the Cambridge School of Culinary Arts. Continuing his love of learning, he studied sugarwork under Chef Notter. Abderrahmane worked as an Assistant Pastry Chef at Upstairs at the Pudding and led the savory team at the Rialto, both in the Boston area. Moving to Guatemala to accommodate his wife’s new job, he opened a small cooking school before opening his own chocolate business, Chocotenango (meaning the place of chocolate) where he created over 100 original recipes and quickly become the go to place for chocolate in the region. Abderrahmane’s versatility is perfectly suited to the creative pursuit of chocolate, in which he can balance both sweet and savory. In 2008, he was awarded first place at the 13th International Gastronomy Festival in Guatemala in the chocolate category. Now based in Washington DC, Chocotenango reopened in 2013 after Neggaz spent a few years working at the Four Seasons in Georgetown. Neggaz derives his inspiration from the unique ingredients that make up local cuisines from around the globe. Truly a global citizen, Abderrahmane speaks four languages, has lived on four continents and has traveled extensively. He often says, “I don’t find ingredients, they find me.”
Kevin Lindee
Ganache: Truffles For Every Occasion
Chef Kevin Lindee is the owner and chocolatier of local Minnesota company, Ganache: Desserts and Confections. After rejecting two music scholarships to pursue a BS in Culinary Management and an AA in Baking and Pastry, Kevin’s passion for culinary arts flourished as he began creating specialty confections and unique desserts. He creates distinctive flavor profiles and contemporary combinations while infusing modern techniques in every tantalizing treat. By introducing herbs, spices, exotic fruits, and savory applications, Kevin creates seasonal and refreshing concepts that are comforting and delicious.
Kevin creates exceptional desserts by expanding as a boutique dessert caterer focusing on truffles, confections, cupcakes, wedding cakes, dessert stations, and international desserts for that ‘one-of-a-kind’ dessert experience. With his formal training, he experiments with new flavors and unique compositions to make each tasting experience memorable.
Justin Fry
Norman Love Confections
Justin Fry was born in Wichita, Kansas and moved to his mother’s native country in the Philippines when he was 3 years old while his father served in the military. Ultimately, the family settled in Rio Rancho, New Mexico where he attended high school with studies in music.
Upon graduating from high school, Fry attended New Mexico State University as a music performance major. During his free time, he made cakes for friends and family and when asked to bake a wedding cake for a friend, he discovered a true interest in pastry. Researching videos on techniques, he became fascinated with artistry in chocolate which helped solidify his career path.
While researching pastry schools and saving money for culinary school, Fry moved to Orlando and worked for Walt Disney World for four years in merchandise and transportation. He left the Sunshine State to move to Denver, Colorado to attend Johnson and Wales University where he received an Associate of Arts in pastry arts in 2010.
Upon completing an internship, Fry accepted a position at The Willard hotel, in Washington, D.C., as a pastry cook in charge of dessert service for Café du Parc with menu conceptualized by three-star Parisian chef, France Antoine Westermann.
In 2012, Fry accepted a job with Norman Love Confections in Fort Myers, Florida, as a chocolatier to hone in his chocolate skills and continue his culinary education. Currently, he is responsible for novelties and novelty production as well as overseeing ganache production.
In 2013, he assisted a Norman Love Confections’ chef chocolatier in the Paris Gourmet National Pastry Chef of the Year competition and came in third place. In 2013 September, Fryplaced second overall with a gold medal at the Florida Pastry Challenge Showpiece Competition in Orlando.
Fry travels to see as many competitions as possible to prepare for his future goal ofcompeting nationally. He is very fortunate to have the opportunity to work with the professionals at Norman Love Confections as well as the many world renowned chefs who visit Chef Love. Hecontinues his education by taking classes to further develop his showpiece and pastry skills while primarily working in chocolate.
William Dean Brown
William Dean Chocolates
William Dean Brown, founder and Chief Chocolate Officer (CCO) at William Dean Chocolates, began exploring his artistic talents at an early age. Although trained as an educator, William became involved in the dot.com world where he co-founded a software company and later joined an emerging technology company. After the dot.com bubble burst, he reinvented himself by moving to Tampa, Florida. He joined Ceridian Corporation and worked his way into upper management. After watching an episode on “The Food Network,” he made chocolates for his employees and knew he had found the perfect medium to express his creativity.
As William learned to airbrush and paint chocolates, the artistic passion from his youth returned. Artisan chocolates offered the opportunity to create a beautiful, outward appearance with amazing flavor combinations hidden within. He began his journey of learning by reading every book he could get his hands on about chocolate. He then began to take classes and spend time with other chocolatiers to learn even more. Within two years, he learned firsthand from some of the top chocolatiers in the world including Jean-Pierre Wybauw, Stephane Glacier, Andrew Shotts, Anil Rohira, Vincent Pilon, and Ewald Notter.
Since founding the company in 2007, William Dean Chocolates has won numerous awards including “Best of Show” at the NY Chocolate show and “People’s Choice” at the Next Generation Chocolatier competition. His Salted Caramel was picked by the NY Times as one of the 10 best in the United States. William’s chocolates have also been featured in magazines as well as “The View” with Whoopi Goldberg and the motion pictures, “The Hunger Games” as well as “Catching Fire”.
Cesar Barachina
Chef Cesar Barachina started his career at an early age. When he was able to walk and talk, he was in the kitchen with his parents helping them cook the next family meal. As he grew up, the culinary arts was in his blood with his grandfather, father and brother being executive chefs. It was destined that he was to follow into the family tradition and take the culinary path.
So after graduating high school he attended the Florida Culinary Institute of West Palm Beach and enrolled in there International Baking and Pastry program where he discovered his love and passion for pastries. Studying under Chef Jack Marshall and Chef Manfred Schmitcke, Cesar honed his pastry and bread making skills. After graduating and earning his Associates degree, he decided to travel and learn from other great pastry chefs around the world. He traveled to Europe, Asia, and Australia to name a few, while staging in hotels, restaurants and anywhere he could, to learn and work with some of the great pastry chefs of the world.
When he finished traveling he settled down and started to work for companies such as The Ritz Carlton Hotels, Norwegian Cruise Lines, and Hilton Hotels. Most recently he has worked for L’Auberge Casino Resort in Lake Charles, Louisiana as the Pastry Sous Chef and was the assistant to Pastry Chef Bill Foltz, one of the top 10 sugar artist in the US. Now Cesar has taken a bigger role in his career as he has assumed the role of the Pastry Chef at Turning Stone Resort & Casino in Verona, New York.
Cesar is asked all the time why do you like pastry so much? His response “It’s not that I like it. It’s that I love it. It is my passion and my love to create great works of art and to put great flavor into them.” Cesar doesn’t see being a Pastry Chef as a career, but he sees it has his life and an adventure. Even with his new role, he never stops learning by attending pastry classes, keeping abreast with the latest pastry literature, competitions and pastry trends, he continually push himself forward. His very good friend Chef Rudy Van Veen once said, “Pastry will consume you and take over you and just enjoy the ride.”
Most recently Chef Cesar has competed in Pastry Live 2014 in Atlanta,GA in the categories of Chocolatier of the Year; Signature plated Dessert, and The Verrine competition. Chef Cesar also competed on The Food Network’s show called Sugar Dome in the episode “Cops and Robbers” in which he won 1st place and $15,000 in prize money. and he also competed in the 24th Annual US Pastry Competition for Pastry Chef of the Year in New York.
Melissa Coppel
Co-Owner / Chef Chocolatier
Jean-Marie Auboine Chocolates, Las Vegas
JMAuboineChocolates.com
After graduating high school Chef Melissa left her home country of Colombia to study pastry in Argentina. Then she went to Chicago to further her studies at The French Pastry school. Soon after, she moved to Las Vegas to work at Joel Robuchon . were she run the pastry kitchen of L’atelier de Joel Robuchon, under the guidance of acclaimed Executive Pastry Chef Kamel Guechida.
When the opportunity arose to work with MOF Chocolatier finalist Jean-Marie Auboine she moved to the Bellagio Casino
After working together Chef Melissa and Chef Jean-Marie decided to open Jean-Marie Auboine Chocolates in Las Vegas, NV
Chef Melissa took second place in last years “Chocolatier of the year” and also was the winner of the People’s choice award.
Throughout her career Chef Melissa has known the importance of continuously expanding her knowledge of the world of pastries and chocolates. She has actively sought out further training and inspiration by taking classes with the best pastry chefs in the world, including Ramon Morato MMAPE, Pierre Herme, Paco Torreblanca MMAPE, Olivier Bajard MOF, Frank Kestner MOF, Jordi Butron, Oriol Balaguer, just to name a few… Most recently she has decided to challenge herself by starting to participate in professional pastry competitions. Chef Melissa looks forward to a long and productive career in which she can share her love of pastry with the world.
Visit us at: www.JMAuboineChocolates.com
David Lewis & Gonzalo Jimenez
David Lewis
Executive Pastry Chef
The Brown Palace Hotel and Spa
Chef David Lewis began his career receiving a degree from Joliet Junior College in 1999 and comes to The Brown Palace from Paris, Bally’s, and Planet Hollywood in Las Vegas, with previous experience at Norwegian Cruise Line America in Hawaii and Roy’s Hawaiian Fusion restaurants.
Lewis has competed in the 2010 & 2012 Pastry Chef of the Year Competition in New York. He also competed in Pastry Live in Atlanta where he received “Best Artistic Showpiece”.
Gonzalo Jimenez
Executive Pastry Chef
Grand Hyatt New York
Gonzalo Jimenez, Executive Pastry Chef of Grand Hyatt New York, discovered his passion for cooking while growing up in Salta, a city in Northwestern Argentina. At a young age, Jimenez began experimenting in his mother’s kitchen, tasting everything he could and refining his palette. Following his passion, Jimenez enrolled in L’ecole, a culinary school in Mar del Plata where he received his degree in Culinary Arts at the age of 19.
Upon graduating, Jimenez began working in a series of 5-star hotels throughout Argentina. Cultivating his skills at each property, Jimenez was quickly promoted through the ranks of savory kitchen. To further enhance his knowledge of the industry, Jimenez enrolled in L’ecole Lenotre in Buenos Aires, Argentina where he studied the chemistry and molecular gastronomy of food. While studying he accepted a position as Pastry Chef at Bruni Ristoranti under celebrity Chef Donato de Santis. Through this position Jimenez solidified his pure talent and skills as a Pastry Chef.
Ready for a new opportunity, Chef Jimenez took on the role of Pastry Chef at the St. Julien Hotel and Spa in Boulder, Colorado from 2009 to 2011. While in this position he fully developed the property’s Pastry Department, while continuing to improve his artistry with chocolate, a self-taught skill he continuously worked on throughout his career by attending professional seminars and studying with the elderly German women in Bariloche, a village near the private hotel he worked at during his time in Patagonia. Fusing his love of industrial architecture with whimsical elegance, Jimenez began to create elaborate modern chocolate sculptures.
Jimenez brings the same passion and success that he has enjoyed in the past to Grand Hyatt New York. His background in savory cooking broadens his palette and lends to a unique pairing of ingredients seen in his dessert menus. His chocolate sculptures are showcased at major hotel events, banquets, and dessert buffets. They represent the innovation and exceptional talent he has developed during his extensive travel and career experiences. Says Jimenez: “The discipline of pastries and creating pastries are extremely rewarding. It requires the balance of science and art. It involves each of your five senses. You have the ability to create a visual masterpiece that someone can completely indulge in and enjoy.” Jimenez’s dessert menus carry every influence from his career path as well as those he acquired in the savory kitchen and those influenced by the farm-to-table mentality Grand Hyatt carries overall. Under Jimenez, the pastry department of Grand Hyatt New York strives for perfection with masterful displays of confectionary favorites.
Bill Foltz & Arlety Estevez
Bill Foltz
Pastry Chef
L’Auberge Casino Resort
As Pastry Chef at the award-winning, luxury L’Auberge Casino Resort in Lake Charles, Louisiana, Bill Foltz is responsible for overseeing a team of bakers and pastry cooks providing unique desserts for all L’Auberge food outlets, including eight dynamic restaurants, room service, large conferences and high end guest functions. Foltz maintains an environment that creates excitement for guests and employees; trains and retains a highly skilled workforce; maintains budget and staffing for efficient bakery operations; and effectively implements changes to improve operations and ensure quality baked goods and new menu items. He assumed the position in June 2009.
Foltz brings more than twenty years of dynamic experience to L’Auberge. He specializes in fine dining, high volume banquets and exquisite chocolate and sugar showpieces with successful leadership positions at 4-star/4-diamond rated establishments.
Foltz comes to Lake Charles from Dunwoody, Georgia where he was the executive pastry chef for Alon’s Bakery & Market; a multi-outlet bakery and market. Previously, Foltz was Restaurant Manager and Executive Pastry Chef at Salara Dessert Lounge & Bistro in Charlotte, NC.; the historic 350-room Sagamore Resort in Bolton Landing, NY., where he oversaw a team of pastry cooks supplying seven food outlets and a convention facility; and Assistant Pastry Chef of Pinehurst Resort & Country Club in Pinehurst, NC and Mohonk Mountain House in New Paltz, NY.
Foltz graduated from the NationalCenter for Hospitality Studies at SullivanCollege in Louisville, Kentucky with an associate of science in baking and pastry arts; and from HockingCollege in Nelsonville, Ohio with an associate of applied business degree in culinary arts technology. His extensive training includes certifications from Ewald Notter, Laurent Branlard, Olivier Bajard, Stephane Treand and Sebastian Canonne.
Among his many accolades, in 2006, Foltz earned a gold medal at the U.S. Pastry Competition and was named U.S. Pastry Chef of the Year and has been invited to judge the U.S. Pastry Competition since 2007; received a bronze medal at the 2009 National Team Championships; had consistently earned medals and honors at the U.S. Pastry Competition including 3 silver medals; won a gold medal from the French Consulate in Paris for Best Pastillage showpiece; a gold medal at the Annual Salon of Culinary Arts; and his pastillage centerpieces were featured in the National Culinary Review. In 2010, he was awarded the prestigious honor of “Top 10 Pastry Chefs in America” by Dessert Professional Magazine. Most recently Foltz earned a spot on the 2011 US World Cup Pastry Team and competed for the coveted “Coupe de Monde de la Patisserie” in Lyon, France where he captured the prize of “Best Sugar” for the Team.
Arlety Estevez
Pastry Chef
L’auberge Casino Hotel
As pastry chef at L’Auberge Baton Rouge Casino & Hotel, Arlety Estévez oversees a team of bakers and pastry cooks providing delicious desserts for all the hotel’s 8 restaurants and cafes, room service and high-end guest functions. A member of the opening team of operations, she joined the L’Auberge Baton Rouge team as assistant pastry chef in July 2012, and was promoted to pastry chef in October 2012.
Prior to joining L’Auberge Baton Rouge, Arlety served as pastry chef at Wolfgang Puck Catering at the Georgia Aquarium where she led a team responsible for producing high quality desserts and pastries for all the aquarium’s restaurants and functions. In this capacity, Arlety created dessert menus for special events and led production of plated desserts and dessert buffets for functions of 1000+ guests including IBM’s 100th Anniversary, Bank of America’s National Gala, Microsoft’s Convergence 2011, and an event of 10,000 guests for Coca Cola. As assistant pastry chef at PreGel America, Arlety researched and tested the company’s products to develop innovative pastry applications. She conducted demonstrations at food shows around the country, and taught private trainings to help clients develop their pastry lines.
With over 7 years of experience, Arlety’s work has been featured on TV and her life size gingerbread holiday display at L’Auberge Baton Rouge was featured on Baton Rouge’s The Advocate. In 2012, she competed in the Great American Baking Contest for which she earned 3rd Place in the professional division. Arlety holds a Bachelor of Science in Baking and Pastry Arts from Johnson and Wales University, and completed her internships at the Sagamore Resort.
Jerome Jacob
Assistant Pastry Chef
Bellagio Resort and Hotel, Las Vegas
Jerome Jacob joined the Bellagio Resort Hotel and Casino in Las Vegas, Nevada in 2010 as the newest Assistant Pastry Chef. Born in Paris, France, Jerome started studying the art of pastry at the young age of 16. He enjoyed pastry making, but was more drawn to the art of chocolate. His talent and determination soon secured him several coveted spots in some pretty prestigious pastry houses: The Trianon Palace Hotel, the famous Pierre Herme Paris, and Frank Daubos Chocolatier, just to name a few.Continue reading
Cher Harris & Joseph Settepani
Cher Harris
Executive Pastry Chef
Hotel Hershey
As Executive Pastry Chef of The Hotel Hershey, Harris oversees everything sweet for all dining outlets at the Hotel. The Hotel has three a la carte operations, including The Circular Dining Room with a long history of Four-Star and Four-Diamond standards. The other Food & Beverage operations within the Hotel include The Cocoa Beanery Coffee House, Sweets Cupcake Shop, The Pool kitchen, The Spa luncheon, Room Service and Banquet Operations, including various weekend weddings. Overall Harris, with her skilled team strives to deliver high-quality sweets to guests while challenging new trends in pastry.
Harris thrives on the attention to detail and exactness needed for pastry. She is an active member in American Culinary Federation and serves on many local Occupational Advisory Boards in the area Vocational Programs. Harris has competed in multiple competitions earning bronze and gold medals and in 2014 was crowned Pastry Queen at the Ladies World Pastry Championship in Italy.
Joseph Settepani
Bruno Bakery
Passion and love for the pastry world to follow his father’s legacy, Joseph Settepani decided to pursue
career as a pastry chef. He graduated from the Culinary institute of America in 2012.
As part of his journey he interned for Chef Gary Rulli in San Francisco, CA at Emporio Rulli. In 2013 he
was selected to intern at the French Pastry School in Chicago as a Pastry Chef Assistant, where he had a
great opportunity to work with well renowned pastry chefs such as Chef Wybauw, Chef Caillot, Chef
Fayard, Chef Cannone MOF and Chef Pfeiffer.
In 2012 and 2013 participated in the Societe Culinaire Philanthropique 144th/145th Salon Culinaire first
prize for best chocolate showpiece in show.
In 2012 competed in the Food Network show “Sweet Genius” where he placed third.
Since finishing his internship at the French Pastry School he has been running Bruno Bakery, one of the
three family owned businesses.