Gonzalo Jimenez & David Lewis

Gonzalo Jimenez

Gonzalo Jimenez

Executive Pastry Chef
Hyatt Regency New Orleans

Gonzalo Jimenez, Executive Pastry Chef of Hyatt Regency New Orleans, discovered his passion for cooking while growing up in Salta, a city in Northwestern Argentina. At a young age, Jimenez began experimenting in his mother’s kitchen, tasting everything he could and refining his palette. Following his passion, Jimenez enrolled in L’ecole, a culinary school in Mar del Plata, where he received his degree in Culinary Arts at the age of 19.

Upon graduating, Jimenez began working in a series of 5-star hotels throughout Argentina. Cultivating his skills at each property, Jimenez was quickly promoted through the ranks of savory kitchens. To further enhance his knowledge of the industry, Jimenez enrolled in L’ecole Lenotre in Buenos Aires, Argentina where he studied the chemistry and molecular gastronomy of food. While studying, he accepted a position as Pastry Chef at Bruni Ristoranti under celebrity Chef Donato de Santis. Through this position Jimenez solidified his pure talent and skills as a Pastry Chef.

Ready for a new opportunity, Chef Jimenez took on the role of Pastry Chef at the St. Julien Hotel and Spa in Boulder, Colorado from 2009 to 2011. While in this position, he fully developed the property’s Pastry Department, while continuing to improve his artistry with chocolate, a self-taught skill he continuously worked on throughout his career by attending professional seminars and studying with the elderly German women in Bariloche, a village near the private hotel he worked at during his time in Patagonia. Fusing his love of industrial architecture with whimsical elegance, Jimenez began to create elaborate modern chocolate sculptures.

Jimenez brings the same passion and success that he has enjoyed in the past to Hyatt Regency New Orleans. His background in savory cooking broadens his palette and lends to a unique pairing of ingredients seen in his dessert menus. His chocolate sculptures are showcased at major hotel events, banquets, and dessert buffets. They represent the innovation and exceptional talent he has developed during his extensive travel and career experiences. Says Jimenez: “The discipline of pastries and creating pastries is extremely rewarding. It requires the balance of science and art. It involves each of your five senses. You have the ability to create a visual masterpiece that someone can completely indulge in and enjoy.” Jimenez’s dessert menu carry every influence from his career path as well as those he acquired in the savory kitchen and those influenced by the farm-to-table mentality Hyatt Regency New Orleans carries overall. Under Jimenez, the pastry department of Hyatt Regency New Orleans strives for perfection with masterful displays of confectionary favorites.

David Lewis

David Lewis

Executive Pastry Chef
The Brown Palace Hotel

Chef David Lewis is responsible for everything at the Brown Palace from wedding cakes to the hotel’s afternoon tea petit fours, restaurant desserts, coffee shop pastries and famous macaroons.
Chef Lewis began his career in 1998 and comes to The Brown Palace from Paris, Bally’s, and Planet Hollywood in Las Vegas, with previous experience at Harrahs Las Vegas and Norwegian Cruise Line America in Hawaii. Lewis recently competed in the 2010 and 2012 Pastry Chef of the Year Competition in New York.

Daniel Keadle & Craig Chamberlain

Daniel Keadle

Daniel Keadle

Pastry Chef
The Phoenician Resort and Spa

Chef Daniel’s love of the industry arrived early, having his own omelet pan as a young boy. An early specialist in breakfast preparations, his formal professional training came at age 29. A career change became evident as he fell in love with all things baked and pastry. He graduated with honors from the Cordon Bleu in Portland, Oregon and has been a resort Pastry Chef for the last 20 years.

Having opened numerous properties in the USA and Caribbean, Daniel has always maintained his skills current and relevant. Whether it’s cooking for customers or judges, gaining valuable knowledge through competitions and continuing education, keeps him focused and driven.

Understanding the foundations of molecular to primitive cuisines, in addition to competing on a regular basis, has improved the quality and production of his work.

Chef’s career has helped to inspire and educate his cooks and assistants. Always focusing on continued engagement in the field, he has re-enforced training, learning and camaraderie. Setting the example for others is an invaluable commitment.

Being placed in the position to prepare delights for countless customers and celebrities, his skills have earned him many appearances in magazines, newspapers, and
television across the nation and abroad. Daniel’s work can be viewed at www.flickr.com/photos/pastry_chef_danny

Craig Chamberlain

Craig Chamberlain

Assistant Chef
Grand Hyatt San Antonio

Born in Denver Colorado, Craig grew up listening to stories of his uncle working at the Waldorf Astoria in London. His mother’s stories of the fantastic food, and great pride it brought the family, peaked his interest in the culinary field.

When given the chance to work in the industry at 18 years of age, Craig landed a job at La Mansion del Rio in San Antonio Texas. Being part of a top tier culinary team, he learned from Pastry Chef Mark Chapman, named one of the Top Ten Pastry Chefs in the USA by Pastry Art & Design magazine.

Mark took Craig under his wing, and after his departure, landed the job as an assistant to Chef Daniel Keadle, at Grand Hyatt San Antonio. Developing depth in the mastery of chocolate has caused Craig to become a craftsman and spokesperson for Pastry in San Antonio. Building elaborate displays and desserts, have enhanced his skills, and made it possible to help out at other Hotel properties in Texas.

Oscar Ortega & Alejandro Lechuga

Oscar Ortega

Oscar Ortega


Born in Mexico City, where he also received the beginning of his culinary inspiration and training, Chef Oscar Ortega studied pastry arts in cast alimenti, Italy. He also attended various courses of pastry, chocolate and sugar work. Chef Ortega sharpened his abilities and passion for pastries over years of work in the UK, Italy, France and the USA.

In 2004 Ortega opened his first Pastry and chocolate Shop. Shortly thereafter, he took the opportunity to organize a Mexican Pasty Team to compete in International pastry competitions.

Ortega’s pastry and chocolate shop expanded in 2009 and was renamed to Atelier Ortega (AO). Today AO is a thriving business that still produces an extensive variety of Artisan chocolates, desserts, entremets, confections, artisan bread, gelato and viennoiserie to serve its global customer base.

In 2009, Chef Ortega became the first Mexican Chocolate Master and he represented Mexico at the World Chocolate Masters Finals. He has also competed at the World Pastry Team Championship in 2006, 2008, 2010, 2012, and at the Mondial des Arts du Sucre in Paris 2008. He was the captain of team Mexico at the Coupe du Monde de la Patisserie 2007 and Chef Ortega has participated and been awarded in many other international and national pastry competitions. Ortega was named Best Pastry Chef of America in 2011 and coached the USA pastry team at the MDAS 2012.

Cocolove is Ortega’s new and latest project. An exclusive and refined Chocolate, Pastry and Gelato boutique with plans to expand in other exclusive locations around the globe.

Chef Ortega, consults ad teaches advanced chocolate and pastry courses in Mexico, USA, and abroad.

Alejandro Lechuga

Alejandro Lechuga


Chef Lechuga was born in Mexico City. His artistic and creative side, combined with interest for cooking, guided him to attend the culinary school. It was there when he discovered his passion for the pastry arts. After completion of his culinary and Pastry degree at the “Universidad Iberoamericana”, he started his apprenticeship at the French Embassy in Mexico City. When he finished, he worked as an assistant pastry chef at the 5 start Grand Coral Beach Luxury Resort in Cancun Mexico.
Chef Alejandro also attended several courses in pastry, chocolate and sugar at ECOLE de Bellouet Consail en Paris in 2001, 2003, 2005.

Alejandro is one of the most in-demand pastry and sugar instructors in Mexico. He is based in Guadalajara, Mexico where he teaches full time at the ECI. At the same time, Chef Lechuga works as a pastry chef consultant for several Mexican pastry shops and bakeries in the area of California.

Chef Lechuga has been in the competition field for a while. He was the National sugar champion in 2003 and got 3rd place at the Maya pastry championship 2007. His experience in international competition started in 2005 when he represented Mexico at the Coupe du Monde de la Pattiserie, and he has also competed at the World Pastry Team Championship in 2010 and 2012. He coached team Mexico at the Junior World Cup 2011 as well as the Pastry Queen in Rimini, Italy.

In 2012 Lechuga launched Caramell, his exclusive line of pastries, chocolate and sweets confections, Caramell products retails at refine gourmet food establishments, high-end grocery stores and exclusive restaurants.