Phetsada Mounnarath

Phetsada Mounnarath

PM Sugar Art

Born in California, raised in Connecticut, and currently residing in Georgia, Phetsada thrives off of change and exploring new places. There is only one constant that remains in her life: her sweet tooth!

After graduating from Georgia College & State University in 2010, Phetsada spent a few years traveling across a dozen countries before settling down in South Florida as an ESOL teacher. In between different cities and various odd jobs, cake decorating became the new go-to hobby. She found that she had an eye for clean lines and contemporary designs.

Phetsada recently left teaching to study under chefs Nicholas Lodge and Sunny Lee at the French Pastry School in Chicago. Upon graduating from the L’Art du Gâteau program this past December, Phetsada relocated to Atlanta where she currently designs at a local cake studio and assists classes at the International Sugar Art Collection.

Jockan Jordan

Jockan Jordan

Dat Cake Place

Jockan Jordan , owner of Dat Cake Place , in New Orleans, LA , has a background in construction and interior design, turned cake artist. With the knowledge of combining colors, different textures, and with an architectural background, he uses his skill set to create free standing, 3D custom cakes full of color and movement.

Yasha Becker

Yasha Becker

Hilton Sandestin Beach Golf Resort & Spa

As Pastry Chef at Hilton Sandestin Beach, Becker participates in the creation of all the delectable treats that come out of the resorts’ kitchens. From pastries and desserts to breads and other baked goods, Becker adds his unique variation on classic recipes to assert his creative side into each item. Becker’s artistic flair is evident through the garnishing and plating of each and every item, creating that “wow factor” to everything that is served from the pastry kitchen at the Hilton Sandestin Beach.

A veteran in the culinary trade for more than 20 years, Becker came to the Hilton Sandestin Beach with experience from a number of resort properties, including a AAA Four-Diamond resort in Central Florida. There, he took on roles including restaurant manager, assistant pastry chef and head pastry chef, specializing in wedding cakes, center pieces and holiday décor. Becker graduated with a degree in fine arts, but found his passion for cooking while working in the hotel industry and learning culinary skills from great chefs from around the globe.

Curtis Cameron

Curtis Cameron

The Little Nell

Curtis Cameron joined The Little Nell in Aspen, Colo., as Executive Pastry Chef in late 2014, overseeing all desserts, breads and pastries for the Five Star, Five Diamond hotel’s restaurants, banquets and room service menus. Curtis’ culinary career began at age 17, apprenticing for a traditional Japanese chef then working in Japanese restaurants, including his own sushi bar and organic farm. He next enrolled at the California Culinary Academy Le Cordon Bleu to gain more classical techniques and, while in school, discovered a love for baking. He transferred to the Scottsdale Culinary Institute Le Cordon Bleu to study the pastry arts, working at the Royal Palms Resort and Spa. Over the next few years, he honed his pastry skills at Five Star, Five Diamond resorts including The Arizona Biltmore and Stein Eriksen Lodge before accepting the position at The Little Nell. He describes his culinary style as “simplistic and natural.”