Deden Putra

Deden Putra

The Peninsula New York

Deden Putra began his culinary career in his native country of Indonesia, attending the prestigious National Hotel Institute of Indonesia and graduating with a degree in Culinary Arts. He has completed several advanced programs, including L’École Professionnelle Lenôtre certifications in “Desserts de Prestige a l’assiette” and “Pâtisserie” and is a member of the American Culinary Federation.my work is inspired by the motto “It’s not how you start, it’s how you finish.”Prior to working in Peninsula New York, Chef Putra held executive pastry chef position at Jumeirah Essex House New York and at top-rated California hotels and resorts such as the Bacara Resort and Spa in Santa Barbara, Hotel Sofitel Los Angeles and the Beverly Wilshire, Beverly Hills, A Four Seasons Hotel.

Robert Nieto

Robert Nieto

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.

Abderrahmane Neggaz

Abderrahmane Neggaz

Chocotenango

Aberrahmane Neggaz, a native of Algiers, Algeria, grew up surrounded by the smells and flavors of his mother’s kitchen. He has been a professional chef since 1994. Igniting his love of cooking, he started his career in the bread and sweets department of Cranks, in London, England. He went on to study Pastry Arts at Newbury College in Newton, MA and additionally received a professional chef’s degree from the Cambridge School of Culinary Arts. Continuing his love of learning, he studied sugarwork under Chef Notter. Abderrahmane worked as an Assistant Pastry Chef at Upstairs at the Pudding and led the savory team at the Rialto, both in the Boston area. Moving to Guatemala to accommodate his wife’s new job, he opened a small cooking school before opening his own chocolate business, Chocotenango (meaning the place of chocolate) where he created over 100 original recipes and quickly become the go to place for chocolate in the region. Abderrahmane’s versatility is perfectly suited to the creative pursuit of chocolate, in which he can balance both sweet and savory. In 2008, he was awarded first place at the 13th International Gastronomy Festival in Guatemala in the chocolate category. Now based in Washington DC, Chocotenango reopened in 2013 after Neggaz spent a few years working at the Four Seasons in Georgetown. Neggaz derives his inspiration from the unique ingredients that make up local cuisines from around the globe. Truly a global citizen, Abderrahmane speaks four languages, has lived on four continents and has traveled extensively. He often says, “I don’t find ingredients, they find me.”

Kevin Lindee

Kevin Lindee

Ganache: Truffles For Every Occasion

Chef Kevin Lindee is the owner and chocolatier of local Minnesota company, Ganache: Desserts and Confections. After rejecting two music scholarships to pursue a BS in Culinary Management and an AA in Baking and Pastry, Kevin’s passion for culinary arts flourished as he began creating specialty confections and unique desserts. He creates distinctive flavor profiles and contemporary combinations while infusing modern techniques in every tantalizing treat. By introducing herbs, spices, exotic fruits, and savory applications, Kevin creates seasonal and refreshing concepts that are comforting and delicious.

Kevin creates exceptional desserts by expanding as a boutique dessert caterer focusing on truffles, confections, cupcakes, wedding cakes, dessert stations, and international desserts for that ‘one-of-a-kind’ dessert experience. With his formal training, he experiments with new flavors and unique compositions to make each tasting experience memorable.