Arti Thapa

ArtiThapaSenior Lecturer
Food Craft Institute
Hoshiarpur (Pb) India

Presently, training aspiring chefs by inculcating right set of skill & knowledge as Senior Chef Trainer in Culinary & Patisserie department of Food Craft Institute, Hoshiarpur. Having an experience of more than 15 years in hospitality Industry, also contributing as Director Communication (Women Forum)-Indian Federation of Culinary Association, to strengthen the role of lady chefs in the hotel industry. An active member of various Culinary Forums and Associations. Have authored many books and articles on Culinary & Patisserie including CBSE BOOKS.

Conferred LADY CHEF OF THE YEAR-2012-13 by Ministry of Tourism, Government of India & “LADY CHEF OF THE YEAR-2010” by PHD Chamber & Indian Culinary Forum besides many accolades at various platforms.

Passionate to revive the rare & dying art of Sugar Craft .Focused on representing India at international competition to bring first ever “GOLD” in Sugar & Chocolate sculptures.

Analia Bobber

Analia Bobber

Mandarin Oriental, Atlanta

Analía Álvarez Bobber joined Mandarin Oriental, Atlanta in 2012 as Executive Pastry Chef. Growing up in the Canal Zone of Panama City, Panama, Bobber learned to embrace baking with her mother, especially when the aromas of Christmas cinnamon rolls filled the kitchen and the entire neighborhood indulged in the delicious delights year after year.

Upon graduating Magna Cum Laude from Le Cordon Bleu in Florida in 2005, Bobber began her career at Dolphin Resort in Orlando, Florida. Soon this was followed by two years at Westin Peachtree Plaza and three more at St. Regis in Atlanta before expanding her talents at Mandarin Oriental, Atlanta. Bobber executes creative direction for the pastry team for smaller receptions, as well as large-scale weddings and special brunch and dinners in the hotel’s Café & Bar.

She continues to delight diners with meticulously detailed confectionery creations that satisfy the eye and the palate. Her culinary talents have also touched the Atlanta community through charitable projects such as the Toys for Tots gingerbread workshops, where she taught young children how to make their own gingerbread houses. Bobber has also received national press recognition by Forbes Travel Guide for her gingerbread clock, featured in the lobby of Mandarin Oriental, Atlanta in December 2013. Through her childhood experiences combined with knowledge acquired throughout many years of constant dedication, Chef Bobber is a star on the rise with years of passionate culinary pursuit ahead of her.

Christian Castillo

Christian Castillo

Cherokee Town & Country Club

Originally from Argentina, Christian developed his love for pastries at an early age. Along with his mother they used to challenge themselves at home by cooking all kind of delights. His friends and family discovered his talent and used to ask him to cook and bake for them; from cookies to wedding cakes.

He always knew pastry was his passion but he wanted to dive in deeply in this extensive sweet world. That’s reason why he decided to become a Pastry Chef at Le Cordon Bleu in Atlanta. Being around excellent and recognized Pastry Chefs pushed him to levels he never knew existed. He began his externship at Cherokee Town & Country Club in Atlanta, GA; where he had the pleasure to work closely with Chef Heather Hurlbert. Today he is still working at Cherokee Town & Country Club under the talented Executive Pastry Chef Alex Hwang. Her skills, enthusiasm and great passion for Pastry have inspired him in unimaginable ways.

Aya Webster


Brown Palace Hotel and Spa

Aya has been interested in cakes and sweets since childhood. It’s the classic tale of watching Mom decorate cakes with a star tip and store bought sugar decals. But life happened and instead of following this interest, she pursued the traditional college track and earned a bachelors degree in Anthropology.

Since college, she has worked for two restaurant corporations holding varied positions in purchasing, marketing and quality assurance. It was during these years which she confirmed her desire to work in the food industry, just not in the all-confining cubicle.

With a great deal of help and support, she followed her passion into the kitchen as an entry level pastry cook at the Colorado Convention Center in 2010. This high volume experience lead her to The Sheraton Denver Downtown Hotel. During this time, she was able to hone her skills professionally while completing an associates in Baking and Pastry from Johnson and Wales University and an internship at Frills Cake Shop.

Her ability to excel in a multifaceted hotel pastry kitchen and decorate cakes landed her the Cake Decorator position at the Brown Palace Hotel and Spa in the fall of 2012. As a full time member of The Brown Palace, she is proud to produce wedding and specialty cakes along with Afternoon Tea pastries for Denver’s finest guests.