Nicolas Blouin

Nicolas Blouin

Rosewood Mansion

Raised in Toulouse, France, Blouin began his pastry training when he was only 15 years old, working at a small bakery in his home town. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections.

Blouin moved to America and worked at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion pastry chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants in Switzerland and France.

In 2006, Chef Blouin returned to America to work at the Bellagio and Aria in Las Vegas under renowned chef Jean Philippe Maury.

With a passion for simple, strong and classic flavors, Chef Blouin move to the Rosewood Mansion on Turtle Creek in Dallas. Chef Blouin strives to create desserts that encourage diners to dive in and leave them feeling satisfied. His creations – featuring whimsical presentations and bold colors – may not be recognizable as something familiar at first sight, but they are instantly familiar at first taste.

Renee Loranger

Renee Loranger

Hollywood Casino

Originally from coastal Southern California, I relocated to the Mississippi Gulf Coast in 2000. With over 15 years of experience in the pastry field, I joined Casino Magic in 2001 and opened the bakery for that property, which later became Hollywood Casino after the events of Hurricane Katrina. I am currently Executive Pastry Chef and responsible for the operations of Hollywood Casino Gulf Coast and Boomtown Casino in Biloxi. I’ve always enjoyed coastal living and continue to embrace the lifestyle on the fantastic and dynamic Mississippi Gulf Coast, surrounded by good food, good weather, and good people.

Robert Nieto & Olivier Saintemarie

Robert Nieto

Robert Nieto

Pastry Chef
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.


Olivier Saintemarie

Olivier Saintemarie

Pastry Chef

After leaving a conventional path at 15 after graduating high school, Olivier started an apprenticeship at the Pavillon Dauphine in Paris. He then discover the world of petit fours, plated desserts, chocolate and sugar work.

Following one year in the French Navy overseas, he began his advanced study. After 5 years of continuing education, changing position at every opportunity, and trying to learn as much as possible, Olivier secured his Master’s degree in Pastry and Baking.

In 1997, he relocated from Paris to London, as the Head Pastry chef for Rensow. Always seeking advancement, he returned to the classroom this time seeking a certificate in advanced English from Cambridge.

Soon after, he joined the Disney Cruise Lines in Venice where they were building their first two ships, Magic and Wonder. He quickly received a promotion to Executive Pastry Chef within only a few months.

In 2003, Olivier followed an opportunity to work in Orlando, Florida, to work in a French bakery while also heading up the production for their sister restaurant and several coffee shops, later merging with Douce France Bakery in Winter Garden.

In 2011, he began to share his extensive industry knowledge as instructor at the Notter School of Pastry Arts, alongside Pastry World Champion Ewald Notter.

Currently, Olivier is the Executive Pastry Chef of the French Pavillon at Epcot, leading the grand opening of the company brand new 7,000sq. ft. bakery Les Halles, ice cream shop L’Artisan des Glaces as well as dessert production for 220seats restaurant Les Chefs de France, and 110 seats fine dining Monsieur Paul.

Annie Rupani

Annie Rupani

Cocao & Cardamom

Annie Rupani was born and raised in Houston, Texas, but spent four years in Massachusetts , where she obtained her B.S. degree in Anthropology and Religion from Boston University. Her fascination for the world led her to London, U.K. for a semester, while her interest in religion and language led her to Amman, Jordan to again study abroad. Throughout her travels around the world, she gained a special appreciation for food and began her love affair with the culinary arts. Rupani would spend her free time watching Food Network shows and researching recipes online to practice in her tiny dorm room kitchen for her weekly gourmet cooking sessions.

Over the summer of 2010, Rupani participated in a pageant and was crowned Miss Pakistan World 2010. This experience brought her Pakistani roots to the forefront. The smell of cardamom, cumin, coriander, fennel and turmeric were spices that regularly flowed through her house, but were rarely appreciated until Rupani began to see food in a different light and began looking at nutrition and health. She began to explore the diversity and versatility of spices and turned to dark chocolate for her daily antioxidant laden dessert. Her fascination with dark chocolate grew as she researched the process of cacao beans to chocolate bars and the regional differences in taste and flavor from region to region.

After she graduated from Boston University, she began studying for her law school admissions exam, and took breaks by reading books about chocolatiering. This led to ordering 30 lbs. of couverture chocolate, a mini-tempering machine, and a very messy kitchen. Three days after the test date, Annie made her way to Pakistan where she spent the next six months working on Early Childhood Development projects with the Rupani Foundation. With chocolate constantly on her mind, she found a pastry school in Malaysia and attended a week of chocolatiering courses in Kuala Lumpur. Once she completed her projects in Pakistan, she made her way back to Houston determined to get her hands back on chocolate. What was just a weekly break from the LSATs turned into a passion for the skill and art of chocolate. What followed was the infusion of flavors from her upbringing and travels that enhanced these chocolate bites of art.