Derrell Lawery

Derrell Lawery

Pastry Chef

Sterling Spoon Fresh Culinary Management, Woodruff Arts Center

In April of 2013, Chef Derrell Lawery joined Sterling Spoon Fresh Culinary Management as Pastry Chef, designing signature desserts and discovering new ways to provide an enjoyable experience to the clients. Combining years of industry training and knowledge, the south Georgia native takes pride in creating traditional desserts and adding his own southern flare.

BIll Lipscomb

Bill Lipscomb

Chef

Creations Restaurant
Art Institute of Atlanta

Chef Bill Lipscomb never in a million years would have guessed that he would grow up and become a Pastry Chef. He grew up in Washington, D.C. and enjoyed cooking with his parents. His mother cooked and did a lot of scratch baking when he was growing up and he always wanted to be in the kitchen with her.

He graduated from Hampton University in Hampton, VA, with a B.A. in Physics. After leaving Hampton, he returned to Washington, D.C. and began his culinary adventure working for Planet Hollywood. In 1995, he moved to Atlanta, GA, in time for the ’96 Olympics.
In 2000, he was fortunate enough to work under Certified Master Pastry Chef Chris Northmore at the Cherokee Town and Country Club. It was without a doubt one of the greatest learning experiences of his career. One of the biggest insights he got from working with Chef Northmore, was that he is right in the fire with you. He would put out the production list in the morning and by the end of the day, he had crossed more things off the list than you had. Chef Lipscomb also learned to have a deeper respect for bread. He was never crazy about producing bread, but, when you produce everything from scratch in Chef Northmore’s bake shop, you learn to have an appreciation for everything, even BREAD!!!!!!!

In 2002, he had the opportunity to travel to France and attend classes at Ecole L’Enotre for baking and pastry. He took classes in entremets, ice cream and sorbet, chocolate and sugar showpieces, plated desserts, chocolates and confections. These learning experiences gave him the chance when he returned to the states to become an Executive Pastry Chef for the Ritz Carlton Hotel company. He spent 1 year working as the assistant pastry chef for the Ritz Carlton Buckhead and then was promoted to the head pastry position in the downtown property where he spent the next 4 years.

He is currently a culinary instructor at the Art Institute of Atlanta. He teaches introduction to baking and pastry, as well as the advanced patisserie and display cake class. In recent years, he has gone back to his savory background and begun teaching American cuisine, Latin and Asian cuisine. He always tries to give students what he calls ‘my two cents’, and that is they should not limit themselves to just one particular area in the culinary world, be as versatile as you can. If you know both sides of the coin (savory and sweet) you are worth that much more to the chef you may be working for at the time.

Amanda Parker

Amanda Parker

Executive Pastry Chef

Villa Christina

Amanda grew up in Atlanta, Georgia. While in high school, she found that cooking was the only profession for her after watching her father cook all those years growing up. She then applied to the Art Institute of Atlanta where she found her niche in baking and pastry.

Amanda quickly accepted a job at Villa Christina where she started out as an intern and moved up to Executive Pastry Chef, a title she has held there for the past five years. She is responsible for the production of a la carte desserts, cakes, tortes, breads and pastries. She also helped open and design the dessert menu for the Hotel Avia in Savannah, Georgia in 2009.

Amanda has continued to take advantage of learning opportunities. She spent 3 months in Paris, France in 2007 working at the famous French patisserie Laduree, learning the perfect macaroon. She also participated in classes at the World Pastry Forum as well as learning from Chef Durfee at the Culinary Institute of America Greystone in St. Helena.

David Schwab

David Schwab

Executive Pastry Chef

Gaylord Opryland Resort and Convention Center
Nashville, TN

Executive Pastry Chef David Schwab and his team have the enormous task of freshly baking all the bread, rolls and desserts each day for all of Gaylord Opryland’s catered functions and for the multitude of restaurants and eateries at the 2,881-room resort.

Prior to joining Gaylord Opryland in 2003, Schwab served as executive pastry chef at The Woodlands Resort & Conference Center in Texas for five years. Before that, he was a baker with La Bonbonniere Bake Shoppes in Edison, New Jersey. He also worked for the Checca Lodge in Islamorada, Florida and Hyatt Regency in Denver.

Schwab got his start in pastry at the age of 13 at a bake shop in Philadelphia. He went on to graduate from Johnson and Wales in 1994.