Peter Rios

Peter RiosPeter Rios is the owner and Executive Pastry Chef for Alliance Bakery in Wicker Park, Chicago.Since the purchase of this Classic Bakery in 2007, Chef Rios has worked to create a fresh and modern approach to the Art of Pastry at Alliance. Specializing in Custom and Creative cakes, Alliance Bakery creates a wide assortment of Desserts, Pastries, and Individual Plated Desserts. The Bakery provides Wholesale and Retail customers with every sweet desire to make an event memorable.

Prior to his retail bakery, Peter Rios was the Executive Pastry Chef at the Fairmont Hotel Chicago. At the Fairmont Hotel, Chef Rios lead a team of 10 in the pastry department. With the award winning restaurant, Aria – Chef Rios created Asian and Global inspired desserts. The Aria Sushi bar, Lobby lounge and the Club Lounge were other outlets at the Fairmont Chicago which a offered international desserts. The 440 room Hotel held dinners and receptions for up to 1200 ppl. From Corporate Events to small and large private functions and Weddings.

Prior to arriving at Fairmont Hotel, Rios served as Executive Pastry Chef for 4 years at the Sofitel Chicago Water Tower. At the Sofitel Hotel, Chef Rios enjoyed the challenge of preparing modern French Pastries for the flagship hotel of this French hotel company. Chef Rios headed a team of 8 Pastry cooks and Bakers. From Chocolate and Sugar Sculptures to scratch production of all Viennoiserie, the pastry produced at this Resort Hotel was among the best in Chicago.
As Executive Pastry Chef for the Art Institute of Chicago for 6 years, Chef Rios created many themed buffets and displayed his talents in matching modern and traditional pastry to the Art exhibits and shows for this famous Museum. The Art Institue was mainly a private venue for Corporate and Political functions and served as a show case for the City of Chicago. Most every Head of State to vist Chicago included a dinner or lunch at the Art Institute of Chicago.

Chef Rios has received many awards and accolades, which include third place in the 2004 Food Channel -Chocolate Challenge, 2002 Finalist in the Grand Prix of Chocolat in Paris, France, 2001 Gold Medal “Pastry Chef of the Year”, The Gold Medal for “Best Taste Award” at the Patisfrance U.S. Pastry Competition in New York, 2000 First Place National Plated Dessert Competition at the Albert Uster Imports in Maryland, and 1999 Second Place and “Best Taste Award” at the Nouveau Beaujolais Pastry Competition in Chicago. Rios was also a member of the U.S. Pastry Team at the 2001 Beaver Creek National Pastry Competition.

Chef Rios has trained extensively in Europe and has participated in demonstrations in Paris, Lyon and Nice, France and most recently in Chocolate and Pastry seminars in Istanbul, Turkey.

Chef Rios is a graduate of Kendall College School of Culinary Arts. He continues to learn and evolve in the Art of Pastry.

Alliance Bakery

http://www.alliance-bakery.com/
1736 W Division St
Chicago, IL 60622
773-278-0366
info@alliance-bakery.com

Check out Some pictures of the beautiful work coming out of Alliance Bakery.
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Amy Everett Stankus

Amy Everett StankusFrom Architect to Chocolatier – In 2004, after 20 years as a licensed Architect, Amy left her computer and cubicle to work as a stand-up chocolatier. Chocolate was always her passion but there were recipes to be tested and flavors to be explored, so Amy became a Personal Chef and cooked for others while perfecting her chocolate making craft. Now she is offering her creations to you through Chocolate South, a chocolate boutique where the finest and freshest ingredients are brought together in small batches to produce divine hand-crafted confections.Continue reading

Brandon Lee

BrandonLee

Modern Chocolatier

Chef, Brandon Lee, Atlanta, GA, is the owner and chef of Modern Chocolatier, a specialty chocolate company. Prior to assuming this position, Chef Lee was a senior associate at Petit Philippe & Twenty Degrees Chocolate, a specialty chocolate and fine wine purveyor in Charlotte, NC; and a chocolatier for Aspire Bakery & Bistro. He
competed in Pastry Live 2011 and 2013.

Chef Lee has traveled to Belgium, The Netherlands, and Luxembourg to observe and learn from the world’s master chocolatiers; adding artisan and cutting-edge techniques to his chocolate crafting portfolio. His international studies and travels have enabled a culturally focused palate blending of global ingredients.

Chef Lee draws from his artistic background and pastry arts skills that have resulted in awards from the American Culinary Federation. Specifically, he has received recognition for his unique style of blending world flavors, and his focus on “origin-chocolate”.