Stephanie Espinola
The University Club of Chicago
A native to the south side of Chicago, Chef Stephanie Espinola began her culinary career at the age of 19. Taking a part time position in a restaurant while studying at The University of Illinois at Chicago she realized that food was her passion. Chef Stephanie set her sights high and enrolled in The Illinois Institute of Art Culinary Program. Shortly after, she began a stage at Charlie Trotters that sparked a new ambition and determination for seeking out the best pastry chefs in Chicago.
In May of 2009 she landed at North Pond for a lesson in seasonal, local, and sustainable cuisine under the guidance of Greg Mosko. Two years later she moved forward, working under Dana Crees at Blackbird, where she was awakened to bold flavor combinations and the world of molecular gastronomy. In November of 2012, Chef Stephanie continued her career and gained an appreciation for simplicity whilst cooking under Amanda Rockman. As of late, she finds herself in Cathedral Hall at The University Club of Chicago practicing updated classics and modern techniques, ever growing under the great leadership of Jimmy Macmillan. Her goal is to one day be the pastry chef of a Michelin starred restaurant.
Donna Yuen
Menton
A graduate of the Culinary Institute of America, Donna Yuen wasted no time getting on the fast track to pastry success. After completing her bachelors in baking and pastry arts in 2005, Yuen moved to Washington D.C. and landed a position as pastry assistant at Lia’s. After a year, she was promoted to executive pastry chef of the Chef Geoff Group. For the next three years, Yuen ran the pastry programs and created seasonal menus for Lia’s, Chef Geoff’s, Chef Geoff’s Downtown, and Chef Geoff’s Tysons. In 2010, Yuen left the Chef Geoff’s Group to step into the role of pastry chef at the Dupont Circle Hotel, where she produced all items in-house, presenting classic preparations with a modern sensibility. 2013 found Yuen making a move to Vidalia, where she put a southern twist on her refined sweets. In 2014, Yuen moved to Boston to become the pastry sous chef of the Boston Harbor Hotel. Yuen is currently the pastry chef of Barbara Lynch’s Menton, Boston’s only Relaix & Châteaux, AAA Five-Diamond, and Forbes Travel Guide Five Star property.
Ryan Stipp
Fermented
Hailing from Macon, Georgia; Ryan graduated top of his class and obtained degrees in pastry arts, culinary arts, and restaurant management from Southeast Culinary and Hospitality College in Bristol, Virginia. Upon finishing his internship at the Blackthorn Club in Jonesborough, Tennessee, he began his career by taking over as their pastry chef in 2011. American Cake Decorating magazine has done a few different write-ups on Ryan throughout the year of 2014. Ryan has endured a Food Network competition called King Of Cones, where he placed 2nd in his episode. Ryan currently runs a wine and dessert bar known as Fermented. Never settling for complacency, he is always looking for new challenges, techniques, and knowledge to further his abilities and to deepen his passion. His next mission is to start bridging the gap between the cake world and the pastry world so that they can coexist harmoniously. He currently resides in Kingsport, Tennessee.
Eric Kroeker
Caesar’s Palace Las Vegas
A little about me: Born in Columbus Ohio and I love sports. I was originally working towards a sports broadcasting degree, but the way things worked out, I was able to get into the Pastry Field and have been very happy working in the field.
Notable companies I worked for:
Norwegian Cruise Line America (HI)
Potowatomi Bingo Casino (WI)
Waukesha County Technical Collage (WI)
Bellagio (NV)
Caesars Palace (NV)
Ayaka Yamamoto
The Ritz Carlton Orlando Grande
A native of Tokyo, Japan, Ayaka Yamamoto decided to go to a sweet route because her father is an executive chef in Tokyo and she had a dream that to be a pastry chef.
She graduating from pastry school 2008 in Tokyo. Straight out of school she landed a position at 1 star Michelin, Chez Matsuo French restaurant where she worked every station—from plated dessert, wedding cake, basic of pastry and chocolate artistic work.
After two years Ayaka joined the team at the Grand Hyatt Tokyo Hotel where she acted as a pastry lead cook for three years. She worked under 4 world pastry champions including executive Chef Goto, especially she learnt highly skills of sugar work, boutique pastries and baking pastries.
Her next move to took her to the Ritz Carlton Orlanod Grande Lakes in Florida, There she creates pastries with a clean modern aesthetic, incorporating specialty Japanese products to share her culture with a wider American audience.
Laurent Vals
Laurent Vals Handcrafted Chocolates
Born in Paris and raised in the town of Perpignan, located in the south of France, Laurent Vals was 16 years old when he began his professional education at “l’Ecole Hoteliere du Moulin a Vent”. He received his diploma as a chef, and then going on to receive a second diploma, as a pastry chef.
At the age 20, Laurent began an international career as a chef, traveling to the United States to work in Charleston, South Carolina. By age 25, Laurent was working in restaurants in Paris and New York City. Then, five years later, at age 30, Laurent returned to the east coast of the United States. In 2001, he settled in Newport, Rhode Island, where he started a “second” career as the pastry chef of the Chanler hotel and spiced pear restaurant Then, in January of 2008, he started a small on line retail store for bonbons only : Laurent Vals chocolates also nicknamed “lava confections” by the locals.
Darcy (Bishop) Thrasher
Cero’s Candies
Darcy (Bishop) Thrasher is co-owner and head confectioner at Cero’s Candies in Wichita, KS. Cero’s Candies has been in continuous operation since 1885. Prior to purchasing Cero’s, Darcy was a production and continuous improvement supervisor at a prominent manufacturer of small aircraft. Candy making and pastry work was a hobby and an opportunity arose to purchase the historic candy shop. She and her mother purchased Cero’s Candies in 2010.
Her cooking philosophy is “looking back to go forward” which works cohesively with handed down recipes and creating new flavors and techniques. Darcy’s resourcefulness resulted in her updating of the current menu, remolding of her shop, and her award winning innovative style.
Darcy is a graduate of Indiana University and has an MBA from Baker University. She graduated top of her class at Ecole Chocolate School as a Professional Chocolatier.
Charity Teague
Hyatt Regency Tamaya
Charity Teague is the Pastry Chef at the Hyatt Regency Tamaya Resort. She designs elegant wedding cakes, extravagant desserts and is a two-time winner of the annual Chocolate Fantasy Competition, winning First Place in Sculpture and Best of Show in early 2015. She has designed and created the annual holiday gingerbread village display several years in a row where she treated locals and tourists alike to majestic large-scale gingerbread structures celebrating the culture and traditions of New Mexico. Her timeless confections are the culmination of countless tender moments she has shared with her family, her friends, and even complete strangers. She is the baker’s baker. As the big picture reveals itself, Charity’s life dedication to cake and to chocolate, is really a lifelong dedication to the celebration of people, of life and of love. She continues to widen the eyes of chocolate lovers with her artful execution of fantastic flavors.
Jordan Snider
Mandalay Bay Resort and Casino in Las Vegas, NV
I was born and raised in South Carolina, growing up in the coastal city of Charleston. My career started in a retail bakery producing artisan breads and croissants, later progressing to become a pastry chef at The Carolina Yacht Club. My wife and I moved to Las Vegas in 2010. I worked at the Mandarin Oriental to help achieve the hotels 5-star status and at the Paris Resort and Casino as Pastry Chef Tournant. I took the job of Assistant Executive Pastry Chef at Mandalay Bay in early 2013 where I oversee banquet, retail, restaurant and chocolate production with a staff of 60 bakers.
In November of 2013 my wife and I welcomed our first child, a daughter named Hazel Jacob. We have two dogs and a cat and in my spare time I enjoy playing golf, traveling, fine dining and spending time with my family.
Deden Putra
The Peninsula New York
Deden Putra began his culinary career in his native country of Indonesia, attending the prestigious National Hotel Institute of Indonesia and graduating with a degree in Culinary Arts. He has completed several advanced programs, including L’École Professionnelle Lenôtre certifications in “Desserts de Prestige a l’assiette” and “Pâtisserie” and is a member of the American Culinary Federation.my work is inspired by the motto “It’s not how you start, it’s how you finish.”Prior to working in Peninsula New York, Chef Putra held executive pastry chef position at Jumeirah Essex House New York and at top-rated California hotels and resorts such as the Bacara Resort and Spa in Santa Barbara, Hotel Sofitel Los Angeles and the Beverly Wilshire, Beverly Hills, A Four Seasons Hotel.