Johnny Wesley
Holley’s Seafood and Oyster Bar
Born and raised in Houston, tx. After graduating from le cordon bleu in Austin, tx , johnny spent his time working with some of Houston’s top chefs in Houston’s top restaurants. Honing his skills as a pastry chef and chocolatier, johnny aims to bring his unique style of chocolates and top notch confections to the Houston food scene.
Kelsee Newman & Scott Turner
Kelsee Newman
Pastry Kitchen Supervisor
Seelbach Hilton Hotel
Born and raised in Evansville, Indiana, Kelsee Newman developed a passion for food at a young age. The passion grew into an appetite for an education in culinary arts, which was fulfilled with an Associate’s Degree in Baking and Pastry Arts from the National Center for Hospitality Studies at Sullivan University. Her training in pastry arts was held primarily under the guidance of Chef Scott Turner. Chef Turner encouraged Kelsee to study and master skills in chocolate, pastillage, and sugar work.
While a student, Kelsee began her career as a pastry chef, working at Limestone Restaurant in Louisville, Kentucky. During this time, Kelsee was also working as an assistant instructor at Sullivan University. It was at Sullivan that she discovered the thrill of pastry competition. She began competing in several local and regional ACF competitions, which eventually led to competing in the IKA World Culinary Olympics in 2012 in Erfurt, Germany. Kelsee has participated and medaled in the following competitions:
- ACF Southeast Regional Student Team competition 2011- Silver Medal
- ACF Nashville competition 2011, Petit Fours- Gold Medal
- ACF Michigan competition 2012, Chocolate showpiece- Gold Medal
- ACF Cincinnati competition 2012, Chocolate showpiece- Gold Medal
- IKA World Culinary Olympics 2012, Chocolate showpiece- Bronze Medal
Kelsee is currently working as the Pastry Kitchen Supervisor at the Seelbach Hilton Hotel in Downtown Louisville, Kentucky. She is also finishing her Bachelor’s Degree in Marketing and Management at Sullivan University. Pastry competition continues to be a priority for Kelsee in an effort to maintain and develop her skills while remaining current with today’s trends.
Scott Turner, CEC, CEPC, CHE
Associate Chair & Professor Baking and Pastry Arts
Sullivan University
Chef Scott Turner’s career in foodservice began in equipment installation and repair on the East Coast. Chef Turner received exceptional training and knowledge in Culinary Arts and Baking and Pastry through the NCHS. His training in Pastry Arts was held primarily under the guidance of Certified Master Pastry Chef Walter “Spud” Rhea. He participated in regional culinary competitions. During his career, Chef Turner was awarded both gold and silver medals in competition by the American Culinary Federation. Additional training has included time spent with Chef Ewald Notter in the study of chocolate, sugar, and pastillage.
Chef Turner worked in some of the finer restaurants in Louisville. A major opportunity arose with the opening of a new resort on Grand Cayman Island in the British West Indies. Chef Turner took on the role of Executive Pastry Chef for the Westin Casuarina Resort. After returning from the Caribbean, the desire to develop and open a restaurant was overwhelming. That desire was realized through the opening of an upscale restaurant in LaGrange, Kentucky. Chef Turner had the opportunity to design, build, open, and operate his own restaurant.
Chef Turner’s hard work and passion paid off through the success of the restaurant. While developing the business, Chef Turner worked as a Chef Consultant and Marketing Associate with SYSCO\Louisville Foodservice. It was a challenge acting as chef and owner of a restaurant while working for such a large corporation at the same time. In March 2001, Chef Turner came to Sullivan University as a Chef Instructor, and a new passion was realized through teaching. He has taught in all of the programs within the Baking and Pastry curriculum but has a primary emphasis and finds his true passion in chocolate work. Every day as a faculty member, Chef Turner re-lives that first moment of passion through the eyes and hearts of the students attending Sullivan University. Chef Turner holds an undergraduate degree in Psychology and a Master’s Degree in Education.
Virginette Fitzpatrick
Pastry Chef de Partie
Cathedral Hall Restaurant
Chef Virginette Fitzpatrick is a native of Louisville, KY. Shortly after earning a bachelors degree, she attended the Jefferson Community College Culinary Arts Program, earning degrees in Culinary Arts, Food and Beverage Management, and Catering.
In 2006 Chef Fitzpatrick earned the opportunity to merge her love of French culture with her love of food. Thanks to a Woman Chef’s and Restaurateurs scholarship, she attended L’Ecole de Cuisine La Varenne in France. While in France she studied classical French cooking techniques as well as French food culture and dining.
Following La Varenne, she completed a 3 month stage at Le Chocolaterie de Pont Aven. At the Chocolaterie, Virginette Studied under Chef Eric Jubin, former instructor at the G.J. Bellouet Conseil. It was during this stage, she discovered the exciting and challenging work of pastries and confections.
Upon her return to the states, Chef Fitzpatrick accepted a job at Louisville’s Luxury Historic Brown Hotel where she held the position of Pastry Chef. Seeking to advance her pastry career in a more robust culinary environment, she moved to Chicago, IL.
Fitzpatrick was a pastry chef assistant and events committee member for the Chicago Restaurant Pastry Competition from 2011-2012. She also volunteers in the Elawa Farm kitchen assisting head chefs Gale Gand and Michelle Doll in food preparations for the farm market.
Chef Virginette Fitzpatrick is currently Pastry Chef de Partie at Cathedral Hall restaurant at The University Club of Chicago.
Nina Acosta
Pastry Chef
Hyatt Regency Denver
Nina Acosta set out for her culinary journey in 2004 at Le Cordon Bleu in Minneapolis Minnesota. During a winter break trip back home to Colorado a blizzard caused her flight to be delayed for 3 days before she could return to school, where, coincidently, Nina was to start her baking and pastry course. Staying late to make up for lost credit, she fell in love with the technique and art of the pastry world. Nina graduated in 2006 with her culinary arts degree but never lost her new found intoxication for pastry.
Nina took internship at Chimney park bistro in Windsor, CO. Where she expressed her interest in learning all she could about baking and pastry. After entering a desert to local competition she won people’s choice award for best dessert, that moment Nina knew she would 100% pursue her love for pastry. Everything she knows about pastry Nina has self-taught herself from: “lots and lots of books, hands on practice and enquiring from willing mentors”.
Nina has worked from independent restaurants, Bistros, Country Clubs, to The Ritz Carlton. In February 2011 she was named Hyatt Regency Denver’s Pastry Chef where Nina and her team of five produce more made from scratch desserts than the 1100 room, 3 outlet hotel has ever seen before. After her first year, in 2012, she received Hyatt Regency Denver’s rising star award and sets her new goal to compete as an upcoming chef for competitions and charities all over the state of Colorado. Nina is incredibly honored to be a part of pastry live and eager to compete amongst exemplary pastry chefs from around the country.
Jove T. Hubbard
Executive Pastry Chef
David Burke’s Primehouse and
The James Chicago Hotel
Executive Pastry Chef Jove Hubbard oversees the dessert program at David Burke’s Primehouse, a modern American steakhouse, and The James Chicago hotel. He manages the pastry team and is responsible for overseeing all aspects of pastry production within the 300 luxury guest rooms at The James Chicago hotel including in-room dining, banquets, special events and desserts for over 200 guests, and all other luxury hotel amenities.
Chef Hubbard began his culinary career while apprenticing for culinary arts at The Peabody Hotel in Memphis, Tennessee as part of his curriculum at the American Culinary Federation Educational Institute in Arkansas. Chef Hubbard was sent to the Pastry department to fulfill a small portion of his apprenticeship program and realized his passion, never returning to the savory side. After graduating from the American Culinary Federation culinary apprenticeship, he went on to study baking and Pastry Arts at The California Culinary Academy in San Francisco. Soon after, he was called to open The Peabody Little Rock Hotel in Little Rock, Arkansas as Executive Pastry Chef. After four years here, Chef Hubbard re-located to Chicago to study as an intern under Chefs Jacquy Pfeiffer, Sebastien Canonne, and John Kraus at The French Pastry School. Following his continued culinary education with these world renowned chefs, Chef Hubbard held the role of Executive Pastry Chef at The Windsor Court Hotel in New Orleans, Louisiana before his current position as Executive Pastry Chef at The James Chicago hotel.
Chef Hubbard has participated and achieved much acclaim in a variety of culinary competitions over the years, including The Southern Pastry Classic in Atlanta, Georgia, Barry Callebaut’s World Chocolate Masters finalist in 2006 and 2008, and 2010. Chef Hubbard has competed as a finalist on The Food Network Challenge: Chocolate Masterpieces. He was awarded Best Taste at the World Chocolate Masters USA selection for 2013, and 2nd place in the Fisrt Annual Chicago Restaurant Pastry Competition.
Joel Gonzalez
Executive Pastry Chef
JW Marriott Las Vegas
Joel Gonzalez III developed an appreciation and passion for food at a young age and has devoted his career to pastries for the last 12 years. He is now a well-versed pastry chef that has worked at some of the top luxury resorts and casinos in the world.
Developing flavors and creating desserts comes natural to Joel. He has also spent the last several years evolving as a sugar and chocolate artist competing in national and televised competitions. Joel is currently the Executive Pastry Chef at the JW Marriott Las Vegas.
Janet Hurley
JJ Pastries by Design
Janet loved to cook, bake and enjoy food her whole life. Being a wife and a mother created the most excellent arena to learn and create her own style in the kitchen. When her children were old enough she went back to school. She yearned for a career and a degree. After achieving her associates, she was ready to transfer to a four-year college and finish out her bachelors. The only thing that stood in her way was would being a high school math teacher help fulfill her creative side. She new she wanted to be a pastry chef and realized that to be taken seriously she needed to attend school.
She applied to pastry school and a college. Whichever one came in first was the one that was meant to be. She took each application to heart and when Kendall College came back with a yes dove in headfirst. It was love at first class. It was hard and great all in one. Every class made her push harder. Her family and friends stood behind her and encouraged her the whole way. When it was time to do the internship only one place could make her happy. Disney. She was accepted and left everyone for a three-month internship at The Yacht and Beach Club Resort Bakery. It was terrifying and wonderful, and she missed her family more than she could imagine. She pushed forward and before she new it, it was over. Only five more months of school and graduation neared. Mission accomplished, but what now.There was no way that the learning was over. So, French Pastry School here she came.
Another six months flew by and this time she did permanent stages at Trotters to Go and Take the Cake through the school semester before classes. They both hired her. Take the Cake started first and Janet worked through October, as the season started to slow Trotter’s To Go called and she worked there too. In October Trotters asked for more hours. It was perfect one was slowing and the other was picking up speed.
After a year and a half at Trotter’s Janet learned that the French Pastry School was looking for interns for the gateau program. She was so excited this meant learning new things and working with and for some of the greatest Chef’s. She had wanted to do that class before and it was all too good to be true. She applied immediately and without hesitation. The long wait brought good news she made it. She finally had her cake and got to eat it, too. She loved it. She loved cakes. She loved her Chef’s. After graduation and the thought of a new career, she dove into the job market. She wanted her own place but was not sure she was really ready. Janet searched and with the help of her friends she landed a job at Park Hyatt Nomi. She is currently working there and enjoying making cakes and so many other things at The Hyatt. She is not sure where the wind will take her but she knows that pastry, cakes and flowers will always be a part of her life.
Matthew J. Dyer
Culinard Culinary Institute of Virginia College
Chef Matthew Dyer began his career at New England Culinary Institute in Montpelier, VT. His love for baking began young, helping his mother bake pies and cakes for Holiday Inn Hotels.
After graduating Culinary School, Chef Dyer stayed at NECI as a Teaching Assistant under Chef Adrian Westrope, a former Pastry Chef for the Queen, where he was responsible for preparing all specialty cakes and wedding cakes for La Brioche Bakery. This is where love of pastry and cakes really took off. Chef Dyer worked as Executive Pastry Chef at Pitcher Inn, a Relais and Chateaux Property, and Bolton Valley Ski Resort, where he was in charge of Bailey’s, the fine dining restaurant.
Chef Dyer moved to Alabama to get out of the harsh Northeast Winters. Since moving to Alabama, Chef Dyer has worked at such establishments as danielgeorge, Tria Market, and Icon Restaurant. He also is Personal Chef for some notable figures in the Birmingham area.
Joseph Cumm
EdenJoes Cakery
Chef Joseph Cumm is currently a Pastry Arts Instructor at the Pennsylvania School of Culinary Arts. Along with his wife, he also owns EdenJoes Cakery. He is a Summa Cum Laude graduate of Johnson and Wales University where he was trained as a classical pastry chef. In 2010, he was nominated for Teacher of the Year for Two-Year colleges in the state of Virginia. He has been decorating cakes for 12 years and continues to push himself in the art of sugar. Chef Joe takes great pride in teaching all aspects of pastry and enjoys watching his students push themselves to levels they never knew existed. He competes regularly in national cake shows where he also teaches what he has learned from schooling, fellow colleagues, and life.
Julian Perrigo-Jimenez & Andrea Alfaro
Julian Perrigo-Jimenez
Executive Pastry Chef
The Fairmont Hotel
Julian Perrigo-Jimenez is Executive Pastry Chef at the iconic Fairmont San Francisco. Before joining Fairmont Hotels & Resorts, Perrigo-Jimenez was in Las Vegas, serving as the Assistant Executive Pastry Chef at Caesars Palace. Prior to that, he opened the Cosmopolitan Resort & Casino as Pastry Sous Chef, overseeing main production of pastry for all of its outlets and creating custom show pieces for special events and buffet display. He also worked as an Assistant Pastry Chef at Bellagio Resorts and Casino and prior to that spent some time aboard cruise ships, working as Chief Pastry and Assistant Chief Pastry for NCLA Cruise Lines.
Perrigo-Jimenez attended the California Culinary Academy and is actively involved in the pastry chef community and competed in the 2009 National Pastry Championship. When creating pieces, he highlights his creativity through inspired abstract designs that produce unique works that truly stand out.
Andrea Alfaro
Pastry Chef
Carmel Valley Ranch
Nancy Andrea Alfaro is a pastry cook who has worked at Carmel Valley Ranch and also put her skills to use aboard cruise ships during her tenure as a baker for NCLA Cruiselines in Hawaii. Alfaro started her career as a cake decorator and is a graduate of California Culinary Academy.