At the age of 19 she started her first pastry cook job at Bedford by Robert Gadsby, who apprenticed with renowned chefs Alain Chapel, Joel Robuchon and Alain Ducasse. Robert and his Sous Chef Matthew Nall mentored and led her encouraged her to continue developing her skills and natural talents for the pastry industry.
A year later she started at The Hilton Downtown Houston where she gained knowledge and experience in high volume production. She traveled through Germany, Italy, France, Amsterdam, and Spain to gain an understanding and appreciation of the techniques employed by pastry chefs worldwide.

At the age of 24 she is currently the Executive Pastry Chef at Triniti. With the support of Chef Ryan Hildebrand she attended lectures and hands on classes at The French Pastry School on chocolate application in the pastry world under Chef Thierry Mulhaupt further enhancing her repertoire. Triniti has become a home away from home for Samantha. She plays an integral role in all aspects of the culinary program at Triniti. She has developed seasonal menus working closely with the savory side of the kitchen to produce cohesive, collaborative menus that reflect her talents and growth as a true professional artist. Her contributions to the Mercury dinner, a collaboration of food, wine, and music with Mercury the Orchestra Redefined have exemplified her dedication to craft and execution. Under the guidance of Chef Hildebrand, Samantha has layed the groundwork and put down the cornerstones of what is sure to be one of the strongest young pastry programs in the country.

Brown Palace Hotel and Spa

Aya has been interested in cakes and sweets since childhood. It’s the classic tale of watching Mom decorate cakes with a star tip and store bought sugar decals. But life happened and instead of following this interest, she pursued the traditional college track and earned a bachelors degree in Anthropology.

Since college, she has worked for two restaurant corporations holding varied positions in purchasing, marketing and quality assurance. It was during these years which she confirmed her desire to work in the food industry, just not in the all-confining cubicle.

With a great deal of help and support, she followed her passion into the kitchen as an entry level pastry cook at the Colorado Convention Center in 2010. This high volume experience lead her to The Sheraton Denver Downtown Hotel. During this time, she was able to hone her skills professionally while completing an associates in Baking and Pastry from Johnson and Wales University and an internship at Frills Cake Shop.

Her ability to excel in a multifaceted hotel pastry kitchen and decorate cakes landed her the Cake Decorator position at the Brown Palace Hotel and Spa in the fall of 2012. As a full time member of The Brown Palace, she is proud to produce wedding and specialty cakes along with Afternoon Tea pastries for Denver’s finest guests.

www.AyaWebster.com

Pastry Chef de Partie

Cathedral Hall Restaurant

Chef Virginette Fitzpatrick is a native of Louisville, KY. Shortly after earning a bachelors degree, she attended the Jefferson Community College Culinary Arts Program, earning degrees in Culinary Arts, Food and Beverage Management, and Catering.

In 2006 Chef Fitzpatrick earned the opportunity to merge her love of French culture with her love of food. Thanks to a Woman Chef’s and Restaurateurs scholarship, she attended L’Ecole de Cuisine La Varenne in France. While in France she studied classical French cooking techniques as well as French food culture and dining.

Following La Varenne, she completed a 3 month stage at Le Chocolaterie de Pont Aven. At the Chocolaterie, Virginette Studied under Chef Eric Jubin, former instructor at the G.J. Bellouet Conseil. It was during this stage, she discovered the exciting and challenging work of pastries and confections.

Upon her return to the states, Chef Fitzpatrick accepted a job at Louisville’s Luxury Historic Brown Hotel where she held the position of Pastry Chef. Seeking to advance her pastry career in a more robust culinary environment, she moved to Chicago, IL.

Fitzpatrick was a pastry chef assistant and events committee member for the Chicago Restaurant Pastry Competition from 2011-2012. She also volunteers in the Elawa Farm kitchen assisting head chefs Gale Gand and Michelle Doll in food preparations for the farm market.

Chef Virginette Fitzpatrick is currently Pastry Chef de Partie at Cathedral Hall restaurant at The University Club of Chicago.

Pastry Chef

Hyatt Regency Denver

Nina Acosta set out for her culinary journey in 2004 at Le Cordon Bleu in Minneapolis Minnesota. During a winter break trip back home to Colorado a blizzard caused her flight to be delayed for 3 days before she could return to school, where, coincidently, Nina was to start her baking and pastry course. Staying late to make up for lost credit, she fell in love with the technique and art of the pastry world. Nina graduated in 2006 with her culinary arts degree but never lost her new found intoxication for pastry.

Nina took internship at Chimney park bistro in Windsor, CO. Where she expressed her interest in learning all she could about baking and pastry. After entering a desert to local competition she won people’s choice award for best dessert, that moment Nina knew she would 100% pursue her love for pastry. Everything she knows about pastry Nina has self-taught herself from: “lots and lots of books, hands on practice and enquiring from willing mentors”.

Nina has worked from independent restaurants, Bistros, Country Clubs, to The Ritz Carlton. In February 2011 she was named Hyatt Regency Denver’s Pastry Chef where Nina and her team of five produce more made from scratch desserts than the 1100 room, 3 outlet hotel has ever seen before. After her first year, in 2012, she received Hyatt Regency Denver’s rising star award and sets her new goal to compete as an upcoming chef for competitions and charities all over the state of Colorado. Nina is incredibly honored to be a part of pastry live and eager to compete amongst exemplary pastry chefs from around the country.

Executive Pastry Chef

David Burke’s Primehouse and
The James Chicago Hotel

Executive Pastry Chef Jove Hubbard oversees the dessert program at David Burke’s Primehouse, a modern American steakhouse, and The James Chicago hotel. He manages the pastry team and is responsible for overseeing all aspects of pastry production within the 300 luxury guest rooms at The James Chicago hotel including in-room dining, banquets, special events and desserts for over 200 guests, and all other luxury hotel amenities.

Chef Hubbard began his culinary career while apprenticing for culinary arts at The Peabody Hotel in Memphis, Tennessee as part of his curriculum at the American Culinary Federation Educational Institute in Arkansas. Chef Hubbard was sent to the Pastry department to fulfill a small portion of his apprenticeship program and realized his passion, never returning to the savory side. After graduating from the American Culinary Federation culinary apprenticeship, he went on to study baking and Pastry Arts at The California Culinary Academy in San Francisco. Soon after, he was called to open The Peabody Little Rock Hotel in Little Rock, Arkansas as Executive Pastry Chef. After four years here, Chef Hubbard re-located to Chicago to study as an intern under Chefs Jacquy Pfeiffer, Sebastien Canonne, and John Kraus at The French Pastry School. Following his continued culinary education with these world renowned chefs, Chef Hubbard held the role of Executive Pastry Chef at The Windsor Court Hotel in New Orleans, Louisiana before his current position as Executive Pastry Chef at The James Chicago hotel.

Chef Hubbard has participated and achieved much acclaim in a variety of culinary competitions over the years, including The Southern Pastry Classic in Atlanta, Georgia, Barry Callebaut’s World Chocolate Masters finalist in 2006 and 2008, and 2010. Chef Hubbard has competed as a finalist on The Food Network Challenge: Chocolate Masterpieces. He was awarded Best Taste at the World Chocolate Masters USA selection for 2013, and 2nd place in the Fisrt Annual Chicago Restaurant Pastry Competition.

Executive Pastry Chef

JW Marriott Las Vegas

Joel Gonzalez III developed an appreciation and passion for food at a young age and has devoted his career to pastries for the last 12 years. He is now a well-versed pastry chef that has worked at some of the top luxury resorts and casinos in the world.

Developing flavors and creating desserts comes natural to Joel. He has also spent the last several years evolving as a sugar and chocolate artist competing in national and televised competitions. Joel is currently the Executive Pastry Chef at the JW Marriott Las Vegas.

Barry Callebaut Chocolate Academy Center

Jose Castellanos is the Assistant Technical Advisor of the Barry Callebaut Chocolate Academy Center in Chicago.
Born in Mexico City, Chef Castellanos arrived in Chicago to attend the Robert Morris University where he finished his Associate in Applied Science Degree – Culinary Arts. He then attended The French Pastry School in Chicago where he finished the L’Art de la Pâtisserie program.

Following his studies, Chef Castellanos worked as an Assistant Pastry Chef at the Hyatt Lodge in Oakbrook, IL. He was offered an opportunity to work alongside renowned Chef Hichem Larache to help on the newly opened Trump International Hotel and Tower Chicago in 2008, where he was in charge of all chocolate décor and banquets. After three years at Trump, Chef Castellanos was promoted under Chef Sarah Kosikowski to reorganize Banquets, chocolate décor and show pieces as the pastry Sous Chef of the Trump Hotel.

At the Chicago Chocolate Academy, Chef Castellanos works as an Assistant Technical Advisor, under Chef Jerome Landrieu and Chef Celine Plano, assistant them to develop recipes and instruct classes. He also has assisted multiple international Chef Guests such as, Chef Jean Michel Perruchon MOF, Chef Johan Martin, Chef Gabriele Riva, Chef Lionel Clement, Chef Andres Lara, and many other.

The Hess Collection Winery

After a few years studying sculpture and design abroad in Italy, Emma Kate Veader returned to the states to attend the Culinary Institute of America at Greystone. During her education; with passion and precision, she interned under the Sweet Genius (Ron Ben-Israel) in New York where she deepened her interest and appreciation for artistic baking. Upon returning to the west coast, she graduated with honors with an Associates in Pastry and Baking and quickly turned her attention to broadening her craft to everything cacao.

With a crash course in chocolates at school and a part-time job at a local Napa Valley chocolate shop, Emma has continuously deepened her knowledge and skills with the support of her current employer. Originally hired while still a student, Emma developed the pastry department for the world renown Hess Collection Winery. Intermittently, she has traveled back to NYC to work with the Fashion Chef constructing cakes for Disney and Barneys New York.

A trip to the San Francisco based company TCHO inspired her to elevate Napa Valley’s “wine and chocolate” trend to an echelon only The Hess Collection Winery and TCHO chocolates could define. Using Hess and its sister wines as the backbone for the pairing program, she utilizes TCHO Single-origin chocolate along with local ingredients to generate a new perspective and experience to all that come to enjoy the region . A year later, Emma continues to build onto the pastry program, developing new seasonal chocolates with each new wine releases. In addition, she hosts weekly yoga instruction for Hess employees. What could be better than chocolate, wine and yoga!

Co Co. Sala

Since its opening in 2008, Co Co. Sala has remained at the forefront of the confectionery-centric culinary scene in Washington D.C. thanks to Executive Pastry Chef Santosh Tiptur. Tiptur radiates a cool and calm demeanor while at work which is embraced by both his colleagues and customers, and is equally celebrated in the culinary community on both a national and international scale for consistently pushing the boundaries in creating eclectic and extravagant menus, which revolve around chocolate. Co Co. Sala’s menu truly exemplifies world-class gastronomy in all of its offerings and Chef Tiptur has been instrumental in the development and execution of the Co Co. Sala concept. He is not only the creator of the patisserie and chocolate boutique menus, but also the delicious, savory dishes many of which incorporate chocolate in surprisingly unique mediums. On any given day, Chef Tiptur can be spotted handcrafting one of his famous chocolate and sugar sculptures, many of which can be seen on display throughout Co Co. Sala. He takes pride in creating everything from scratch such as bread for the savory dishes, garnishes and bases for the cocktails, or gourmet marshmallows for the hot chocolate, amongst other specialty items.

Tiptur’s extensive culinary background and exotic heritage combines to create a scintillating Sunday brunch, and an exceptional dinner menu, heralded by residents and tourists alike at this Restaurant Association of Metropolitan Washington, DC ‘RAMMY’ award-winning restaurant. Chef Tiptur spent four years as the corporate executive pastry/bakery chef for Cunard and Seabourn Cruise Lines where he was responsible for both the pastry and bakery operations on board the Queen Elizabeth 2, the Caronia, the Seabourn Pride, the Seabourn Legend, and the Seabourn Spirit. During his tenure Chef Tiptur implemented various programs and menus with a number of celebrity chefs, including Charlie Palmer and Daniel Boulud. Prior to joining Co Co. Sala, Chef Tiptur worked as the executive pastry chef at the Ritz Carlton Hotel San Juan Spa and Casino where he was directly responsible for pastry and bakery operations for the 416-room hotel. Here, he introduced classic modern artistic fusion into the desserts served at the six various hotel outlets. He was also part of the key management team involved in the opening of the South Beach Ritz Carlton and the Grand Cayman Ritz Carlton.

Co Co. Sala has given Chef Tiptur the opportunity to expand his chocolate arts, honing his craft to develop the new and unique, including the five-course dessert tastings, chocolate enrobed bacon, S’mores French Toast, fiery Chipotle Chocolate Souffle, and over 75 different chocolate retail items. Co Co. Sala’s artisanal chocolates are now offered at an array of prestigious hotels such as The Ritz-Carlton, The Mandarin Oriental, and The Inn at Little Washington. His expansive edge in pastry artistry and impeccable reputation for taste and flavor profiling gave way to his inclusion in the coveted 2009 National Pastry Team Championship, a spot to shine at both the 2010 & 2011 New York Chocolate Show with broadcast appearances on CBS Early Show, NBC Today Show, and two appearances on The Food Network, CNN,to highlight a few. In addition to tirelessly working at Co Co. Sala, Chef Tiptur makes the time to serve both global charities such as Share our Strength and our community’s local charities such as Miriam’s Kitchen where he has served as their guest chef. As a devoted husband and father of two, he often gives demos and speaks at his children’s schools about chocolate & pastry arts.

With Chef Tiptur at the helm managing a staff of 32 – with 14 dedicated to pastry, Co Co. Sala’s menus continue to evolve with finesse and sophistication. Chef Tiptur’s final products often encompass refined, balanced flavor profiles highlighting chocolate as the prime ingredient. Since the beginning, today, and moving forward, Chef Tiptur is sincerely committed to using only the finest & freshest ingredients in each and every one of Co Co. Sala’s unique, edible works of art.

University Club of Chicago

Evan began working at the age of 15 in a small cafe. Waiting tables and washing dishes were his formal introduction to the restaurant industry.

Evan began working as a line cook at Taste Bistro on Melrose in 2007. Here, Evan developed a lasting connection with each other and to food and the joys of cooking.

In 2008, Evan began working a second job at Deluxe Cakes and Pastries. Originally slated as his part time position, the Bakery demanded full time attention. Here, Evan began to develop a love for the ingredients and process of baking.

After two years at Deluxe, Evan decided to move to Chicago and complete training at the renowned French Pastry School.

In 2011, Evan was awarded the For Love of Chocolate Foundations Scholarship, given to students who show promise and dedication to the field of pastry, but lack the financial viability for a formal education. The Foundation is there to continue to provide those with passion the means to achieve success.

While in School, Evan took a full time pastry cook position at the popular at Boka Restaurant. He thrived in a restaurant environment geared towards excellence and Michelin starred food and service.

After graduating Evan accepted a full time Chef de Tournant Position at The University Club of Chicago under Executive Pastry Chef Jimmy MacMillan.

While at the University Club of Chicago, Evan participated in 2 competitions. One (the Chicago Restaurant Pastry Competition) as an assistant to Melissa Coppel, and the other (World Chocolate Masters U.S. Selection Finals) as a competitor.

Chef Sheridan will be joining the Inn at Little Washington in early April in the position of Pastry Chef.

“My passion is clean, straightforward desserts. I feel that success can be achieved when focus is put to the task at hand. It is the Chef’s responsibility to move constantly forward and to bring new and fresh ideas to the community. I believe that Pastry Chefs are leading cuisine into the new frontier.” says Evan Sheridan.