Kathleen D Miliotis

Kathleen Miliotis

Davio’s Northern Italian Steakhouse


Atlanta native Kathleen Miliotis has over 10 years of experience and has brought an extensive wealth of knowledge to the kitchen at Davio’s Northern Italian Steakhouse. As the executive pastry chef, she is responsible for overseeing the entire production of pastries and desserts, including creation and execution, recipe and menu creation, supervising, training, managing the pastry staff, and community involvement.

Miliotis began working in her mother’s catering service at the age of thirteen. In 1996, she traveled to Providence, Rhode Island to attend Johnson & Wales University to study culinary arts and has since been an avid lover of pastries. In 2001, she made her way back to Atlanta to study under Roy Yamaguchi, an Asian fusion pastry chef, allowing her to fuel her imagination and expand her creativity in the pastry world. In 2003, Miliotis relocated to New Jersey to join owner Russell Stern to open Harvest Bistro & Bar team as a pastry chef. During her time there, Miliotis received national recognition for her work, including The New York Times naming Miliotis as “a rising star, her French dessert so venerable they belong in the Louvre”, and has had the honor of baking for such organizations as Share Our Strength, Chocolate! For Cystic Fibrosis and at The James Beard House.

After moving back to Atlanta in 2006, Miliotis began working for Pano Karatossos and the Buckhead Life Group at Pano and Paul’s for three years. She continued her career at Baker’s Man with pastry chef and owner Mark Brikman, whose bakery has been compared as North Alpharetta’s version of “Ace of Cakes”. Miliotis is currently creating her beautiful pastries and desserts at Davio’s Northern Italian Steakhouse located in Buckhead, and continues to impress diners and enthusiasts alike with her delicious creations.

Miliotis currently resides in Alpharetta. In her spare time, she enjoys golf, gardening, baking with her daughter Kora and spending time with her family.

Ramona Oskirka

Ramona Oskirka

Perfect Wedding Cake

Ramona grew up as the daughter of a baker. Her father owned and operated bakeries for over 60 years. She began baking and decorating, professionally, in 1976, being taught by her father in his bakery.

After she left her father’s bakery, Ramona worked for several private bakeries and a large grocery in-store bakery. During this time, she opened new stores, taught a multitude of new decorators, and helped write and design reference and procedure manuals for the company.

The job soon became a passion for cakes and a desire to venture out to find her own niche. Ramona’s creativity and desire to step out of the box led her to strive for new ideas and techniques.

“I love to take on new cake challenges as they help me continuously grow and evolve as a cake designer and artist.”

Maria Velasco

Maria Velasco

Once Upon A Cake

A Brooklyn, NY native, Maria Velasco caught the baking bug when she was 14 years old making her first pie crust and apple pie for her friends. Next came jelly rolls, cookies and cakes.

As an aspiring writer, she always had her hands in creating something. Whether it was soaps, crocheting, needlepoint, candles, or making up stories to entertain her kids her imagination never stopped. Neither did her love of baking.

Like many others, she started by taking basic cake decorating classes and later took classes from some of the most talented cake decorators in the business. She never thought that baking and decorating would become her consuming passion!!

Maria has a little bit of cake everyday. No, not just to “taste it.” To eat it!

Shelley DeLisle

Shelley has taken a non-traditional route to the sugar arts world. After graduating from Chaminade University in Honolulu, Hawaii, with a BA in Computer Science, and from Roosevelt University with a BGS in Business, Shelley spent 15 years in the corporate world working for EDS, a computer software services company. After juggling a career, marriage, and a young child, Shelley chose to leave the corporate world and focus on raising her young daughter.

During this 10-year hiatus from earning a paycheck, Shelley developed a love for cake decorating. She honed her decorating skills during this time by making cakes for friends and family, and by taking professional classes with leading industry cake artists Nicholas Lodge, Rebecca Sudderby, and Lauren Kitchens.

Shelley’s business experiences, and her love of sugar arts, provided her the foundation to open Bliss in March of 2010. Located on the beautiful McDonough, Georgia, town square, Shelley and her team specialize in creating wedding, and other special event cakes, with an artistic flair. Their elegant and often whimsical styles break tradition to bring bright colors and unique shapes to their delicious works of art. The shop features a full bakery, in addition to sugar art classes, and a full range of cake and candy making supplies for sale to the public.

“Opening a business in this crazy economy has been the most difficult, yet rewarding, experiences of my life. I fondly refer to Bliss as my expensive mid-life crisis. I am so fortunate to love what I do, and I love the crazy women who have joined me on this journey!”


20 Macon Street
McDonough, GA 30253