Julian Perrigo-Jimenez & Andrea Alfaro

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Julian Perrigo-Jimenez

Executive Pastry Chef
The Fairmont Hotel

Julian Perrigo-Jimenez is Executive Pastry Chef at the iconic Fairmont San Francisco. Before joining Fairmont Hotels & Resorts, Perrigo-Jimenez was in Las Vegas, serving as the Assistant Executive Pastry Chef at Caesars Palace. Prior to that, he opened the Cosmopolitan Resort & Casino as Pastry Sous Chef, overseeing main production of pastry for all of its outlets and creating custom show pieces for special events and buffet display. He also worked as an Assistant Pastry Chef at Bellagio Resorts and Casino and prior to that spent some time aboard cruise ships, working as Chief Pastry and Assistant Chief Pastry for NCLA Cruise Lines.

Perrigo-Jimenez attended the California Culinary Academy and is actively involved in the pastry chef community and competed in the 2009 National Pastry Championship. When creating pieces, he highlights his creativity through inspired abstract designs that produce unique works that truly stand out.


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Andrea Alfaro

Pastry Chef
Carmel Valley Ranch

Nancy Andrea Alfaro is a pastry cook who has worked at Carmel Valley Ranch and also put her skills to use aboard cruise ships during her tenure as a baker for NCLA Cruiselines in Hawaii. Alfaro started her career as a cake decorator and is a graduate of California Culinary Academy.

Kelsee Newman & Scott Turner

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Kelsee Newman

Pastry Kitchen Supervisor
Seelbach Hilton Hotel

Born and raised in Evansville, Indiana, Kelsee Newman developed a passion for food at a young age. The passion grew into an appetite for an education in culinary arts, which was fulfilled with an Associate’s Degree in Baking and Pastry Arts from the National Center for Hospitality Studies at Sullivan University. Her training in pastry arts was held primarily under the guidance of Chef Scott Turner. Chef Turner encouraged Kelsee to study and master skills in chocolate, pastillage, and sugar work.

While a student, Kelsee began her career as a pastry chef, working at Limestone Restaurant in Louisville, Kentucky. During this time, Kelsee was also working as an assistant instructor at Sullivan University. It was at Sullivan that she discovered the thrill of pastry competition. She began competing in several local and regional ACF competitions, which eventually led to competing in the IKA World Culinary Olympics in 2012 in Erfurt, Germany. Kelsee has participated and medaled in the following competitions:

  • ACF Southeast Regional Student Team competition 2011- Silver Medal
  • ACF Nashville competition 2011, Petit Fours- Gold Medal
  • ACF Michigan competition 2012, Chocolate showpiece- Gold Medal
  • ACF Cincinnati competition 2012, Chocolate showpiece- Gold Medal
  • IKA World Culinary Olympics 2012, Chocolate showpiece- Bronze Medal

Kelsee is currently working as the Pastry Kitchen Supervisor at the Seelbach Hilton Hotel in Downtown Louisville, Kentucky. She is also finishing her Bachelor’s Degree in Marketing and Management at Sullivan University. Pastry competition continues to be a priority for Kelsee in an effort to maintain and develop her skills while remaining current with today’s trends.


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Scott Turner, CEC, CEPC, CHE

Associate Chair & Professor Baking and Pastry Arts
Sullivan University

Chef Scott Turner’s career in foodservice began in equipment installation and repair on the East Coast. Chef Turner received exceptional training and knowledge in Culinary Arts and Baking and Pastry through the NCHS. His training in Pastry Arts was held primarily under the guidance of Certified Master Pastry Chef Walter “Spud” Rhea. He participated in regional culinary competitions. During his career, Chef Turner was awarded both gold and silver medals in competition by the American Culinary Federation. Additional training has included time spent with Chef Ewald Notter in the study of chocolate, sugar, and pastillage.

Chef Turner worked in some of the finer restaurants in Louisville. A major opportunity arose with the opening of a new resort on Grand Cayman Island in the British West Indies. Chef Turner took on the role of Executive Pastry Chef for the Westin Casuarina Resort. After returning from the Caribbean, the desire to develop and open a restaurant was overwhelming. That desire was realized through the opening of an upscale restaurant in LaGrange, Kentucky. Chef Turner had the opportunity to design, build, open, and operate his own restaurant.

Chef Turner’s hard work and passion paid off through the success of the restaurant. While developing the business, Chef Turner worked as a Chef Consultant and Marketing Associate with SYSCO\Louisville Foodservice. It was a challenge acting as chef and owner of a restaurant while working for such a large corporation at the same time. In March 2001, Chef Turner came to Sullivan University as a Chef Instructor, and a new passion was realized through teaching. He has taught in all of the programs within the Baking and Pastry curriculum but has a primary emphasis and finds his true passion in chocolate work. Every day as a faculty member, Chef Turner re-lives that first moment of passion through the eyes and hearts of the students attending Sullivan University. Chef Turner holds an undergraduate degree in Psychology and a Master’s Degree in Education.

Jim Mullaney & Alex Hwang

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James Mullaney CEPC

Executive Pastry Chef
J Mullaney Pastries

Pastry Chef James Mullaney lives the sweet life. His prolific talents bring beauty, whimsy and sublime indulgence to the tables of the finest establishments in Georgia.

Mullaney takes the artistic aspects of pastry to fresh heights through his award-winning showpieces. In 2005, he and his team took top honors at the National Pastry Team Championship held in Phoenix, AZ and has claimed more than 30 other medals in pastry and ice carving competitions over the course of his career. Mullaney was selected to represent the United States in 2006 and 2009 in World Pastry Championships, here in the U.S. and France.

Mullaney, originally from Pittsburgh, commenced his culinary career in the U.S. Army as a food service specialist, training at Fort Jackson,SC. He later graduated from an accredited Pastry Apprenticeship Program at The Cloister on Sea Island. He then expanded these skills further at chocolate schools in the pastry meccas of Belgium, France and Spain. Additional training at the Notter School of Confectionary Arts led to a full time position as lead instructor of baking and pastry.

Mullaney worked for the Sea Island Company / Mobile Five-Star Cloister Hotel for a total of 18 years, 9 as Executive Pastry Chef. He served as Pastry Chef of the Mobile Four-Star Loews Ventana Canyon Resort in Tucson, AZ and as Pastry Chef of the Five-Diamond Ritz-Carlton, Amelia Island, FL. Recently, he worked with Atlanta Foods International and QimiQ Corporation (Austria) working as Corporate Pastry Chef.

August 2012, Mullaney opened his own business “J Mullaney Pastries,” a consulting and catering firm serving clients around the world.


Alex Hwang

Alex Hwang

Cherokee Town and Country Club

Chef Kyongran (Alex) Hwang, one of the most hard working pastry chefs today, came to United States in 1999 with great hope and dream to become one of the most sensational pastry chefs in culinary world. In 2001, she enrolled at Culinary Institute of America and earned Associate Baking and Pastry degree in two years.

After she graduated from CIA, she started working at Cherokee Town and Country Club in Atlanta, Georgia and she has established herself to become an Executive Pastry Chef. During early part of her career, she worked under Chef Christopher Northmore who is Certified Master Pastry Chef as his apprentice. Needless to say, while she was working under Chef Northmore, she was heavily inspired by his master skill, style, work ethic, and great passion for Pastry and Baking art.

In 2006, Kyongran demonstrate her brilliant skills in ACF Pastry Salon at Savannah, GA “Wedding Cake Competition” and won Silver medal and in following year, she won bronze medal in “Novelty Cake Competition” ACF Pastry Salon at Atlanta, GA. ACF Pastry Salon 2007 (Atlanta, Dessert Expo) Atlanta, GA “Wedding Cake” First Place, ACF Bronze Medal, ACF Pastry Salon 2008 (Atlanta, Dessert Expo) Atlanta, GA “Occasion Cake Competition” First Place(ACF Gold Medal) ACF Southeast Regional Conference, 2010 (Birmingham, AL) “Twix Mini Trio Dessert Competition”, First Place. ACF National Pastry Chef of The Year 2011( Dallas TX), First Place, ACF Silver Medal

Maura Metheny & Dan Forgey

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Maura Metheny

Chef Chocolatier/Director of Innovation and Product Design
Norman Love Chocolates

Massachusetts native, Maura Metheny was formally trained in fine arts before turning to a career in pastry and chocolate. Upon earning her bachelor’s in fine arts in NY, Metheny then obtained an Associate of Science degree in pastry arts at Johnson & Wales University in Providence, R.I.
After graduation, Metheny accepted a job in Lucerne, Switzerland, where she worked in pastry and chocolate. She returned to the United States when offered a job in fine dining at The Ritz-Carlton, Naples. In 2001 Metheny accepted a position assisting Chef Norman Love while continuing to work full time at The Ritz. In 2003, she accepted a full-time position at Norman Love Confections as the Chocolate Production Manager for the Fort Myers-based confectioner, where she designed and oversaw the daily production of over 35,000 handmade pieces of ultra-premium confections, plus production of specialty lines for Love’s G Chocolates by Godiva and FM Artisan by Norman Love for Fannie May Confections.

In 2011, Metheny was promoted to Director of innovation and product design. In her new role, she is responsible for the development of new products and packaging design as well as the continued design and execution all chocolate lines produced at Norman Love Confections. Metheny, having traveled the world to numerous classes and competitions takes her inspiration from both industry and art.

In March 2013, she received a bronze medal in the 24th annual U.S. Pastry Competition for Pastry Chef of the Year sponsored by Paris Gourmet at the Javits Center in New York City. She previously competed in two Showpiece competitions and garnered silver medals in both appearances.

A consummate professional, Metheny strives each day to be better than the day before, and to assist Norman Love Confections in continually raising the bar within the industry.


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Dan Forgey

Chef Chocolatier/Production manager
Norman Love Chocolates

Originally from Alaska, Dan began his culinary career at New England Culinary Institute in Burlington, Vermont graduating with an Associate of Science in culinary arts. After graduation he began working in upscale resorts in Wisconsin, Michigan and Florida. He accepted a position on a 30-foot commercial fishing boat for a three month season in Southeast Alaska. Upon finishing, he assisted with opening an 80-seat fine dining restaurant in Massachusetts where, after opening, he assumed the position of head chef.

Forgey then moved to Florida when he accepted the position of pastry chef at the Waldorf Astoria Naples (formerly Naples Grande). While training for his first Chocolate Showpiece competition, he was introduced to Chef Norman Love and accepted a position with the Fort Myers based chocolatier and pastry chef in 2007. Since starting at Norman Love Confections, Forgey has continued to compete in chocolate showpiece subsequently receiving three silver medals.

Dan worked in chocolate production where he was responsible for ganache fillings as well as the design and production of all of novelties, including the creation of the coveted S’More Love. In September 2011, Forgey was promoted to chocolate production manager. Today, he is responsible for running the chocolate production as well as designing new flavors of confections for NLC’s core and holiday lines. Forgey is also responsible for helping develop new novelties including the items available at the Boston Red Sox JetBlue Park located next to the Fort Myers Chocolate Salon and for the Fannie May’s ultra-premium line, FM Artisan by Norman Love.

Traveling all over the world touring chocolate factories and production facilities Forgey uses his broad culinary and pastry experience as well as the most cutting edge techniques to create chocolates and sculptures that constantly challenge the boundaries of the industry.