Daniel Keadle

Daniel KeadleChef 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

Michelle Tampakis

Michelle TampakisMichelle Tampakis is the Owner of Whipped Pastry Boutique, a wholesale bakery that specializes in gluten free products. The company also creates custom cakes, and confectionery items.

Michelle continues to teach in the Career Baking and Pastry Program at the Institute of Culinary Education in New York City, and is the Director of the Center for Advanced Pastry Studies (CAPS@ICE) program. This program offers continuing professional development for pastry chefs, through hands-on classes and demonstrations by high-level industry professionals.Continue reading

Monica Jacks

MonicaJacksMonica Jacks took the long way to her finding her career. A graduate of the University of Illinois-Chicago, she followed her husband to New Jersey, Bermuda and Oklahoma for his job and raised her children. She has always had an intense love of food and a particular awe of pastry. She finally decided on a career in Pastry Arts and attended the Pastry Arts Program at Platt College in Moore, Oklahoma and found that she had a knack for chocolate work. She competed at the Pastry Live Student Chocolate Competition in 2012 finishing as runner up. She is currently Pastry Chef at Coco Flow Chocolate Cafe in Oklahoma City and a member of the Coco Flow Studio, a custom design and teaching studio within Coco Flow.

Jerome Jacob


Assistant Pastry Chef

Bellagio Resort and Hotel, Las Vegas

Jerome Jacob joined the Bellagio Resort Hotel and Casino in Las Vegas, Nevada in 2010 as the newest Assistant Pastry Chef. Born in Paris, France, Jerome started studying the art of pastry at the young age of 16. He enjoyed pastry making, but was more drawn to the art of chocolate. His talent and determination soon secured him several coveted spots in some pretty prestigious pastry houses: The Trianon Palace Hotel, the famous Pierre Herme Paris, and Frank Daubos Chocolatier, just to name a few.Continue reading