Robert Nieto
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.
Lionel Clement
Executive Vice President, CTO Production and Co-founder of Nuubia Chocolat in Pleasanton, CA, Chef Lionel Clement has recently launched his own line of chocolates fused with French tradition in Northern California . Mr. Clement is a rising star in the highly specialized and competitive world of artisan Chocolatier Chefs around the globe.
After receiving his certification in pastry and chocolate, Chef Clement managed Product Development and chocolatier/ pastry chefs at Lenotre, the prestigious and highly esteemed international house of chocolates in France for 5 years. Studying under MOF chefs enabled Chef Clement to perfect his craft and be honored by his peers with the Honors Diploma from the French Cooking Academy in 2004.Continue reading
Frederic Loraschi
After attending the Souillac “Quercy-Perigord” culinary school, Frederic Loraschi began his career at the age of 16 as a cook for 1989 Bocuse d’Or winner Lea Linster in Luxembourg. He later joined the team of acclaimed 3 Michelin Star Chef Bernard Loiseau in Saulieu, where he learned that passion, patience and hard work are the keys to success.
In 1999, Frederic decided to pursue his career in the United States by joining The Ritz-Carlton Laguna Niguel where he devoted one year as Assistant Pastry Chef before being promoted to Executive Pastry Chef for the reopening of the Original Ritz-Carlton, Boston.Continue reading
Gary Ele
Oz Patisserie
12 Years United States Navy. His hobbies include Sailing and Running when he is not making desserts. He has competed in Chocolate Fantasy, a fundraiser for Albuquerque Natural History and Palate to Palate, a fundraiser for the Art Department at Coconiono Community Collage in Flagstaff.
Daniel Keadle & Craig Chamberlain
Daniel Keadle
Pastry Chef
The Phoenician Resort and Spa
Chef Daniel’s love of the industry arrived early, having his own omelet pan as a young boy. An early specialist in breakfast preparations, his formal professional training came at age 29. A career change became evident as he fell in love with all things baked and pastry. He graduated with honors from the Cordon Bleu in Portland, Oregon and has been a resort Pastry Chef for the last 20 years.
Having opened numerous properties in the USA and Caribbean, Daniel has always maintained his skills current and relevant. Whether it’s cooking for customers or judges, gaining valuable knowledge through competitions and continuing education, keeps him focused and driven.
Understanding the foundations of molecular to primitive cuisines, in addition to competing on a regular basis, has improved the quality and production of his work.
Chef’s career has helped to inspire and educate his cooks and assistants. Always focusing on continued engagement in the field, he has re-enforced training, learning and camaraderie. Setting the example for others is an invaluable commitment.
Being placed in the position to prepare delights for countless customers and celebrities, his skills have earned him many appearances in magazines, newspapers, and
television across the nation and abroad. Daniel’s work can be viewed at www.flickr.com/photos/pastry_chef_danny
Craig Chamberlain
Assistant Chef
Grand Hyatt San Antonio
Born in Denver Colorado, Craig grew up listening to stories of his uncle working at the Waldorf Astoria in London. His mother’s stories of the fantastic food, and great pride it brought the family, peaked his interest in the culinary field.
When given the chance to work in the industry at 18 years of age, Craig landed a job at La Mansion del Rio in San Antonio Texas. Being part of a top tier culinary team, he learned from Pastry Chef Mark Chapman, named one of the Top Ten Pastry Chefs in the USA by Pastry Art & Design magazine.
Mark took Craig under his wing, and after his departure, landed the job as an assistant to Chef Daniel Keadle, at Grand Hyatt San Antonio. Developing depth in the mastery of chocolate has caused Craig to become a craftsman and spokesperson for Pastry in San Antonio. Building elaborate displays and desserts, have enhanced his skills, and made it possible to help out at other Hotel properties in Texas.
Oscar Ortega & Alejandro Lechuga
Oscar Ortega
CocoLove
Born in Mexico City, where he also received the beginning of his culinary inspiration and training, Chef Oscar Ortega studied pastry arts in cast alimenti, Italy. He also attended various courses of pastry, chocolate and sugar work. Chef Ortega sharpened his abilities and passion for pastries over years of work in the UK, Italy, France and the USA.
In 2004 Ortega opened his first Pastry and chocolate Shop. Shortly thereafter, he took the opportunity to organize a Mexican Pasty Team to compete in International pastry competitions.
Ortega’s pastry and chocolate shop expanded in 2009 and was renamed to Atelier Ortega (AO). Today AO is a thriving business that still produces an extensive variety of Artisan chocolates, desserts, entremets, confections, artisan bread, gelato and viennoiserie to serve its global customer base.
In 2009, Chef Ortega became the first Mexican Chocolate Master and he represented Mexico at the World Chocolate Masters Finals. He has also competed at the World Pastry Team Championship in 2006, 2008, 2010, 2012, and at the Mondial des Arts du Sucre in Paris 2008. He was the captain of team Mexico at the Coupe du Monde de la Patisserie 2007 and Chef Ortega has participated and been awarded in many other international and national pastry competitions. Ortega was named Best Pastry Chef of America in 2011 and coached the USA pastry team at the MDAS 2012.
Cocolove is Ortega’s new and latest project. An exclusive and refined Chocolate, Pastry and Gelato boutique with plans to expand in other exclusive locations around the globe.
Chef Ortega, consults ad teaches advanced chocolate and pastry courses in Mexico, USA, and abroad.
Alejandro Lechuga
Caramell
Chef Lechuga was born in Mexico City. His artistic and creative side, combined with interest for cooking, guided him to attend the culinary school. It was there when he discovered his passion for the pastry arts. After completion of his culinary and Pastry degree at the “Universidad Iberoamericana”, he started his apprenticeship at the French Embassy in Mexico City. When he finished, he worked as an assistant pastry chef at the 5 start Grand Coral Beach Luxury Resort in Cancun Mexico.
Chef Alejandro also attended several courses in pastry, chocolate and sugar at ECOLE de Bellouet Consail en Paris in 2001, 2003, 2005.
Alejandro is one of the most in-demand pastry and sugar instructors in Mexico. He is based in Guadalajara, Mexico where he teaches full time at the ECI. At the same time, Chef Lechuga works as a pastry chef consultant for several Mexican pastry shops and bakeries in the area of California.
Chef Lechuga has been in the competition field for a while. He was the National sugar champion in 2003 and got 3rd place at the Maya pastry championship 2007. His experience in international competition started in 2005 when he represented Mexico at the Coupe du Monde de la Pattiserie, and he has also competed at the World Pastry Team Championship in 2010 and 2012. He coached team Mexico at the Junior World Cup 2011 as well as the Pastry Queen in Rimini, Italy.
In 2012 Lechuga launched Caramell, his exclusive line of pastries, chocolate and sweets confections, Caramell products retails at refine gourmet food establishments, high-end grocery stores and exclusive restaurants.
Jose Luis Castellanos
Barry Callebaut Chocolate Academy Center
Jose Castellanos is the Assistant Technical Advisor of the Barry Callebaut Chocolate Academy Center in Chicago.
Born in Mexico City, Chef Castellanos arrived in Chicago to attend the Robert Morris University where he finished his Associate in Applied Science Degree – Culinary Arts. He then attended The French Pastry School in Chicago where he finished the L’Art de la Pâtisserie program.
Following his studies, Chef Castellanos worked as an Assistant Pastry Chef at the Hyatt Lodge in Oakbrook, IL. He was offered an opportunity to work alongside renowned Chef Hichem Larache to help on the newly opened Trump International Hotel and Tower Chicago in 2008, where he was in charge of all chocolate décor and banquets. After three years at Trump, Chef Castellanos was promoted under Chef Sarah Kosikowski to reorganize Banquets, chocolate décor and show pieces as the pastry Sous Chef of the Trump Hotel.
At the Chicago Chocolate Academy, Chef Castellanos works as an Assistant Technical Advisor, under Chef Jerome Landrieu and Chef Celine Plano, assistant them to develop recipes and instruct classes. He also has assisted multiple international Chef Guests such as, Chef Jean Michel Perruchon MOF, Chef Johan Martin, Chef Gabriele Riva, Chef Lionel Clement, Chef Andres Lara, and many other.
Emma Kate Veader
The Hess Collection Winery
After a few years studying sculpture and design abroad in Italy, Emma Kate Veader returned to the states to attend the Culinary Institute of America at Greystone. During her education; with passion and precision, she interned under the Sweet Genius (Ron Ben-Israel) in New York where she deepened her interest and appreciation for artistic baking. Upon returning to the west coast, she graduated with honors with an Associates in Pastry and Baking and quickly turned her attention to broadening her craft to everything cacao.
With a crash course in chocolates at school and a part-time job at a local Napa Valley chocolate shop, Emma has continuously deepened her knowledge and skills with the support of her current employer. Originally hired while still a student, Emma developed the pastry department for the world renown Hess Collection Winery. Intermittently, she has traveled back to NYC to work with the Fashion Chef constructing cakes for Disney and Barneys New York.
A trip to the San Francisco based company TCHO inspired her to elevate Napa Valley’s “wine and chocolate” trend to an echelon only The Hess Collection Winery and TCHO chocolates could define. Using Hess and its sister wines as the backbone for the pairing program, she utilizes TCHO Single-origin chocolate along with local ingredients to generate a new perspective and experience to all that come to enjoy the region . A year later, Emma continues to build onto the pastry program, developing new seasonal chocolates with each new wine releases. In addition, she hosts weekly yoga instruction for Hess employees. What could be better than chocolate, wine and yoga!
Santosh Tiptur
Co Co. Sala
Since its opening in 2008, Co Co. Sala has remained at the forefront of the confectionery-centric culinary scene in Washington D.C. thanks to Executive Pastry Chef Santosh Tiptur. Tiptur radiates a cool and calm demeanor while at work which is embraced by both his colleagues and customers, and is equally celebrated in the culinary community on both a national and international scale for consistently pushing the boundaries in creating eclectic and extravagant menus, which revolve around chocolate. Co Co. Sala’s menu truly exemplifies world-class gastronomy in all of its offerings and Chef Tiptur has been instrumental in the development and execution of the Co Co. Sala concept. He is not only the creator of the patisserie and chocolate boutique menus, but also the delicious, savory dishes many of which incorporate chocolate in surprisingly unique mediums. On any given day, Chef Tiptur can be spotted handcrafting one of his famous chocolate and sugar sculptures, many of which can be seen on display throughout Co Co. Sala. He takes pride in creating everything from scratch such as bread for the savory dishes, garnishes and bases for the cocktails, or gourmet marshmallows for the hot chocolate, amongst other specialty items.
Tiptur’s extensive culinary background and exotic heritage combines to create a scintillating Sunday brunch, and an exceptional dinner menu, heralded by residents and tourists alike at this Restaurant Association of Metropolitan Washington, DC ‘RAMMY’ award-winning restaurant. Chef Tiptur spent four years as the corporate executive pastry/bakery chef for Cunard and Seabourn Cruise Lines where he was responsible for both the pastry and bakery operations on board the Queen Elizabeth 2, the Caronia, the Seabourn Pride, the Seabourn Legend, and the Seabourn Spirit. During his tenure Chef Tiptur implemented various programs and menus with a number of celebrity chefs, including Charlie Palmer and Daniel Boulud. Prior to joining Co Co. Sala, Chef Tiptur worked as the executive pastry chef at the Ritz Carlton Hotel San Juan Spa and Casino where he was directly responsible for pastry and bakery operations for the 416-room hotel. Here, he introduced classic modern artistic fusion into the desserts served at the six various hotel outlets. He was also part of the key management team involved in the opening of the South Beach Ritz Carlton and the Grand Cayman Ritz Carlton.
Co Co. Sala has given Chef Tiptur the opportunity to expand his chocolate arts, honing his craft to develop the new and unique, including the five-course dessert tastings, chocolate enrobed bacon, S’mores French Toast, fiery Chipotle Chocolate Souffle, and over 75 different chocolate retail items. Co Co. Sala’s artisanal chocolates are now offered at an array of prestigious hotels such as The Ritz-Carlton, The Mandarin Oriental, and The Inn at Little Washington. His expansive edge in pastry artistry and impeccable reputation for taste and flavor profiling gave way to his inclusion in the coveted 2009 National Pastry Team Championship, a spot to shine at both the 2010 & 2011 New York Chocolate Show with broadcast appearances on CBS Early Show, NBC Today Show, and two appearances on The Food Network, CNN,to highlight a few. In addition to tirelessly working at Co Co. Sala, Chef Tiptur makes the time to serve both global charities such as Share our Strength and our community’s local charities such as Miriam’s Kitchen where he has served as their guest chef. As a devoted husband and father of two, he often gives demos and speaks at his children’s schools about chocolate & pastry arts.
With Chef Tiptur at the helm managing a staff of 32 – with 14 dedicated to pastry, Co Co. Sala’s menus continue to evolve with finesse and sophistication. Chef Tiptur’s final products often encompass refined, balanced flavor profiles highlighting chocolate as the prime ingredient. Since the beginning, today, and moving forward, Chef Tiptur is sincerely committed to using only the finest & freshest ingredients in each and every one of Co Co. Sala’s unique, edible works of art.
Evan Sheridan
Inn at Little Washington
Washington, VA
Evan began working at the age of 15 in a small cafe. Waiting tables and washing dishes were his formal introduction to the restaurant industry.
Evan began working as a line cook at Taste Bistro on Melrose in 2007. Here, Evan developed a lasting connection with each other and to food and the joys of cooking.
In 2008, Evan began working a second job at Deluxe Cakes and Pastries. Originally slated as his part time position, the Bakery demanded full time attention. Here, Evan began to develop a love for the ingredients and process of baking.
After two years at Deluxe, Evan decided to move to Chicago and complete training at the renowned French Pastry School.
In 2011, Evan was awarded the For Love of Chocolate Foundations Scholarship, given to students who show promise and dedication to the field of pastry, but lack the financial viability for a formal education. The Foundation is there to continue to provide those with passion the means to achieve success.
While in School, Evan took a full time pastry cook position at the popular at Boka Restaurant. He thrived in a restaurant environment geared towards excellence and Michelin starred food and service.
After graduating Evan accepted a full time Chef de Tournant Position at The University Club of Chicago under Executive Pastry Chef Jimmy MacMillan.
While at the University Club of Chicago, Evan participated in 2 competitions. One (the Chicago Restaurant Pastry Competition) as an assistant to Melissa Coppel, and the other (World Chocolate Masters U.S. Selection Finals) as a competitor.
Chef Sheridan will be joining the Inn at Little Washington in early April in the position of Pastry Chef.
“My passion is clean, straightforward desserts. I feel that success can be achieved when focus is put to the task at hand. It is the Chef’s responsibility to move constantly forward and to bring new and fresh ideas to the community. I believe that Pastry Chefs are leading cuisine into the new frontier.” says Evan Sheridan.