Kena Talley

Kena Talley

Kakes By Kena

Shekena “Kakequeen” Talley has been decorating cakes for the past 9 years. It all started with a Michaels gift card, a basic Wilton cake decorating course and her God given talent was revealed. With no formal training but natural born artistic abilities Kena is definitely a rising cake artist. Notorious for providing great looking, great tasting cakes, custom cake designs are her specialty. Kena has been competing since 2013 and in her very first competition won first runner up in the Faux Cake Showcase in Atlanta by Patty Cakes and most recently in 2014 competed at Cake Fest in Lafayette, LA in the “That Can’t Be Cake” sculpted cake professional division and won first place. Kena also enjoys teaching cake decorating classes when her busy cake schedule allows.

Vincent Attali

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

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

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.