Jockan Jordan

Jockan Jordan

Dat Cake Place

Jockan Jordan , owner of Dat Cake Place , in New Orleans, LA , has a background in construction and interior design, turned cake artist. With the knowledge of combining colors, different textures, and with an architectural background, he uses his skill set to create free standing, 3D custom cakes full of color and movement.

Yasha Becker

Yasha Becker

Hilton Sandestin Beach Golf Resort & Spa

As Pastry Chef at Hilton Sandestin Beach, Becker participates in the creation of all the delectable treats that come out of the resorts’ kitchens. From pastries and desserts to breads and other baked goods, Becker adds his unique variation on classic recipes to assert his creative side into each item. Becker’s artistic flair is evident through the garnishing and plating of each and every item, creating that “wow factor” to everything that is served from the pastry kitchen at the Hilton Sandestin Beach.

A veteran in the culinary trade for more than 20 years, Becker came to the Hilton Sandestin Beach with experience from a number of resort properties, including a AAA Four-Diamond resort in Central Florida. There, he took on roles including restaurant manager, assistant pastry chef and head pastry chef, specializing in wedding cakes, center pieces and holiday décor. Becker graduated with a degree in fine arts, but found his passion for cooking while working in the hotel industry and learning culinary skills from great chefs from around the globe.

Curtis Cameron

Curtis Cameron

The Little Nell

Curtis Cameron joined The Little Nell in Aspen, Colo., as Executive Pastry Chef in late 2014, overseeing all desserts, breads and pastries for the Five Star, Five Diamond hotel’s restaurants, banquets and room service menus. Curtis’ culinary career began at age 17, apprenticing for a traditional Japanese chef then working in Japanese restaurants, including his own sushi bar and organic farm. He next enrolled at the California Culinary Academy Le Cordon Bleu to gain more classical techniques and, while in school, discovered a love for baking. He transferred to the Scottsdale Culinary Institute Le Cordon Bleu to study the pastry arts, working at the Royal Palms Resort and Spa. Over the next few years, he honed his pastry skills at Five Star, Five Diamond resorts including The Arizona Biltmore and Stein Eriksen Lodge before accepting the position at The Little Nell. He describes his culinary style as “simplistic and natural.”

Benjamin Kallenbach

Benjamin Kallenbach

Ballantyne Hotel & Lodge

With more than 13 years of global culinary experience, Chef Ben Kallenbach brings an extensive culinary skillset and fresh talent to the role of executive pastry chef at The Ballantyne Hotel & Lodge, a Starwood Luxury Collection Hotel in Charlotte, NC. He oversees the hotel’s pastry team and creation of all desserts, including the dessert menus and artisan breads served at Gallery Restaurant.

Prior to joining The Ballantyne, Chef Ben spent many years with The Ritz-Carlton Hotel Company. Most recently, he was executive pastry chef at The Ritz-Carlton, Grand Cayman. In addition, he worked in pastry at The Ritz-Carlton, Bahrain and at The Ritz-Carlton Lodge at Reynolds Plantation in Georgia.

Originally from Fulton, Illinois, Chef Ben discovered his passion for pastry and bakery arts while attending Kendall College in Chicago. Throughout his career, Chef Ben has studied with some of the world’s best pastry chefs.