Angela Kim

Angela Kim

Per Se

Angela Kim started her career in art history and the arts, before realizing her appreciation and passion for pastry. She started at various establishments in NYC until she landed a position at Del Posto. Soon after, she moved to The Modern where she helped run the pastry kitchen under the guidance of acclaimed Executive Pastry Chef Marc Aumont. In 2014, she was the winner of the Signature Plated Dessert Competition in Pastry Live. Currently, she is the Pastry Sous Chef of Per Se, Chef Thomas Keller’s three Michelin-star restaurant in New York.

Santiago Consuelo

Santiago Consuelo

Tout Chocolat

After attending the culinary program at Claustro de Sor Juana University, Chef Santiago Consuelo started working in prestigious hotels such as Hotel St. Regis Mexico City where he was in charge of pastries and dessert production at the top notch Diana Restaurant. Chef Consuelo has also worked in some of the top restaurants in Mexico City. With over 8 years of experience in the pastry field, Chef Consuelo has always been passionate about pastry and chocolate . Nowadays, he works as an assistant pastry chef at the most prestigious chocolate boutique in Mexico, Tout Chocolat owned by Luis Robledo.

Stephanie Espinola

Stephanie Espinola

The University Club of Chicago

A native to the south side of Chicago, Chef Stephanie Espinola began her culinary career at the age of 19. Taking a part time position in a restaurant while studying at The University of Illinois at Chicago she realized that food was her passion. Chef Stephanie set her sights high and enrolled in The Illinois Institute of Art Culinary Program. Shortly after, she began a stage at Charlie Trotters that sparked a new ambition and determination for seeking out the best pastry chefs in Chicago.

In May of 2009 she landed at North Pond for a lesson in seasonal, local, and sustainable cuisine under the guidance of Greg Mosko. Two years later she moved forward, working under Dana Crees at Blackbird, where she was awakened to bold flavor combinations and the world of molecular gastronomy. In November of 2012, Chef Stephanie continued her career and gained an appreciation for simplicity whilst cooking under Amanda Rockman. As of late, she finds herself in Cathedral Hall at The University Club of Chicago practicing updated classics and modern techniques, ever growing under the great leadership of Jimmy Macmillan. Her goal is to one day be the pastry chef of a Michelin starred restaurant.

Donna Yuen

Donna Yuen

Menton

A graduate of the Culinary Institute of America, Donna Yuen wasted no time getting on the fast track to pastry success. After completing her bachelors in baking and pastry arts in 2005, Yuen moved to Washington D.C. and landed a position as pastry assistant at Lia’s. After a year, she was promoted to executive pastry chef of the Chef Geoff Group. For the next three years, Yuen ran the pastry programs and created seasonal menus for Lia’s, Chef Geoff’s, Chef Geoff’s Downtown, and Chef Geoff’s Tysons. In 2010, Yuen left the Chef Geoff’s Group to step into the role of pastry chef at the Dupont Circle Hotel, where she produced all items in-house, presenting classic preparations with a modern sensibility. 2013 found Yuen making a move to Vidalia, where she put a southern twist on her refined sweets. In 2014, Yuen moved to Boston to become the pastry sous chef of the Boston Harbor Hotel. Yuen is currently the pastry chef of Barbara Lynch’s Menton, Boston’s only Relaix & Châteaux, AAA Five-Diamond, and Forbes Travel Guide Five Star property.