Katie Mansi
The Maryland Club
Born in Central Maryland, Katie Mansi grew up spending most of her free time in her Grandma Pat’s kitchen. She developed a passion for baking at a young age but only saw it as a hobby until about 19, which is when she decided to attend culinary school at Anne Arundel Community College. Through her school she was able to participate in a five month culinary internship on the coast of Amalfi in the summer of 2009. Upon returning from Italy, she was hired at The Maryland Club, a private club in the heart of Baltimore, as a prep cook. She has eventually worked her way up the ranks at the club and is now the Executive Pastry Chef.
Richie Budiharto Pratadaja
FIKA NYC
I was born in Jakarta, Indonesia. I moved to United States in 2004 to study industrial design. However, I spent a lot of time watching Food Network channel on my free time that made me decided to go to culinary school and pursue my dream. I want to create something that makes people happy. So, I enrolled and graduated from Le Cordon Bleu College of Culinary Arts in Scottsdale in Pastry and Baking program. While I was in sc hool, I assisted my instructor in ACF Pastry Chef of The Year Chef Tracy DeWitt. I also assisted in Chef Stephane Treand’s chocolate showpiece class at the World Pastry Forum 2010. That’s the moment I know that I want to be a chocolatier. After I graduated, I work at the Bellagio Hotel, Las Vegas for Chef Jean-Marie Auboine. Then I moved to New York and worked for Jacques Torres as sous chocolatier under Chef Christophe Toury. Now, I work for FIKA NYC under Chef Håkan Mårtensson where I have the freedom to create what I desire from confectionary to chocolate sculpting.
Natalya Shapiro
Chef Brulee Chocolates and Gateaux
Natalya is a native of Ukraine who moved to the U.S. at age 17.
She received her training in the chocolate arts from the Ecole Chocolat, where Natalya become a professional chocolatier.
In 2011 she established the Chef Brulee Chocolate and Gateaux Company located in Roswell Georgia
Vincent Attali
Joël Robuchon & L’Atelier de Joël Robuchon at MGM Grand, Las Vegas
As a French-American raised in New York City, a second-generation pâtissier with a background in design, Vincent never intended to pursue pastry full time after his graduate studies. Yet the passion built up slowly over the past decade, starting at Fauchon, then Mondrian Pâtisserie, moving on to Financier Pâtisserie (Eric Bedoucha) and lastly Payard Pâtisserie (Francois Payard). Having worked at the top pastry shops in the city, Vincent landed an opportunity to work at Restaurant Daniel (3 Michelin) under Dominique Ansel. Following this formative experience, he worked for Richard Leach at Park Ave Seasons and THC. Working with more American flavors, techniques and even mixology, together they assisted in opening a restaurant where the pastry department assumed all details of the cocktail department.
Las Vegas then beckoned with an opportunity to work a few years as pastry chef at the Wynn Resorts (Forbes 5 Star) under Pierre Gatel. Now, for the past two years working at Restaurant Joël Robuchon (3 Michelin) as Assistant Executive Pastry Chef, creating exquisite desserts under Salvatore Martone. Desserts where form follows function, admittedly with a touch of whimsy, childhood nostalgia and flavor!
Nguyet Nguyen
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.
Maggie Gibbs
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.
Nicolas Blouin
Rosewood Mansion
Raised in Toulouse, France, Blouin began his pastry training when he was only 15 years old, working at a small bakery in his home town. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections.
Blouin moved to America and worked at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion pastry chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants in Switzerland and France.
In 2006, Chef Blouin returned to America to work at the Bellagio and Aria in Las Vegas under renowned chef Jean Philippe Maury.
With a passion for simple, strong and classic flavors, Chef Blouin move to the Rosewood Mansion on Turtle Creek in Dallas. Chef Blouin strives to create desserts that encourage diners to dive in and leave them feeling satisfied. His creations – featuring whimsical presentations and bold colors – may not be recognizable as something familiar at first sight, but they are instantly familiar at first taste.
Renee Loranger
Hollywood Casino
Originally from coastal Southern California, I relocated to the Mississippi Gulf Coast in 2000. With over 15 years of experience in the pastry field, I joined Casino Magic in 2001 and opened the bakery for that property, which later became Hollywood Casino after the events of Hurricane Katrina. I am currently Executive Pastry Chef and responsible for the operations of Hollywood Casino Gulf Coast and Boomtown Casino in Biloxi. I’ve always enjoyed coastal living and continue to embrace the lifestyle on the fantastic and dynamic Mississippi Gulf Coast, surrounded by good food, good weather, and good people.
Robert Nieto & Olivier Saintemarie
Robert Nieto
Pastry Chef
Jackson Family Wines
A native from Texas, Robert received his cooking and baking certificate from Del Mar community college. His first job was at the Corpus Christi Country Club as a line cook but always had a thing for sweets. It was here where the Pastry Chef let him work with him side by side to learn the fundamentals of pastries and baking. Robert then headed west to Las Vegas to work in five star hotels such as Bellagio, Paris Las Vegas, and the Venetian. Robert finally got his break by landing a job by world-renowned Chef Thomas Keller as the Pastry Sous Chef at Bouchon Bistro. He then had the opportunity to move to Napa Valley as the Pastry Chef of Bouchon Bistro and Bouchon Bakery in Yountville. Robert then moved to Sonoma County to work at a One-Michelin Restaurant, Madrona Manor run by Executive Chef Jesse Mallgren. It was here where he explored Molecular Gastronomy that could add texture to his desserts. Robert joins the Jackson Family Winery as the Pastry Chef. He is always on the lookout for new innovations that could tie in with the wines.
Olivier Saintemarie
Pastry Chef
After leaving a conventional path at 15 after graduating high school, Olivier started an apprenticeship at the Pavillon Dauphine in Paris. He then discover the world of petit fours, plated desserts, chocolate and sugar work.
Following one year in the French Navy overseas, he began his advanced study. After 5 years of continuing education, changing position at every opportunity, and trying to learn as much as possible, Olivier secured his Master’s degree in Pastry and Baking.
In 1997, he relocated from Paris to London, as the Head Pastry chef for Rensow. Always seeking advancement, he returned to the classroom this time seeking a certificate in advanced English from Cambridge.
Soon after, he joined the Disney Cruise Lines in Venice where they were building their first two ships, Magic and Wonder. He quickly received a promotion to Executive Pastry Chef within only a few months.
In 2003, Olivier followed an opportunity to work in Orlando, Florida, to work in a French bakery while also heading up the production for their sister restaurant and several coffee shops, later merging with Douce France Bakery in Winter Garden.
In 2011, he began to share his extensive industry knowledge as instructor at the Notter School of Pastry Arts, alongside Pastry World Champion Ewald Notter.
Currently, Olivier is the Executive Pastry Chef of the French Pavillon at Epcot, leading the grand opening of the company brand new 7,000sq. ft. bakery Les Halles, ice cream shop L’Artisan des Glaces as well as dessert production for 220seats restaurant Les Chefs de France, and 110 seats fine dining Monsieur Paul.
Karl Vivier
A Cacao Affair
After spending 25 years in the hospitality industry as a chef in various restaurants, hotels and business club, Karl Vivier decided to start a new venture in the chocolate industry as he, always, had a strong desire in making desserts, baking goods in the different establishments he worked for. But mostly, loved working with chocolate.
He graduated in France in the French culinary field by getting his CAP (Certificate of Professional Aptitude) and BEP (Professional School Diploma) and, right away, decided to travel and learn the many technics from different Chefs.
Karl Vivier is a self-taught “chocolatier” by learning from the best chocolatiers in the USA, books and personal mistakes. Balancing flavors between the World different cocoa beans and his personally made ganache is what he does best and are the perfect combinations.
A Cacao Affair is all about creating gourmet chocolates with unique flavors.