Marian Rescigno

Marian Rescigno

Mae’s BAKERY

At the young age of 22, Marian Rescigno leads the custom cake program at Mae’s Bakery. She has created sculpted cakes across the city! She is known for her ability to bring anything to life as a cake, from a garden gnome statue to a gravity-defying carafe pouring a cup of coffee. Marian designs unique and memorable creations for the likes of Usher, Chevy Chase, Chris Evans, Paul Rudd and many others.

Katie Mansi

Katie Mansi

The Maryland Club

Born in Central Maryland, Katie Mansi grew up spending most of her free time in her Grandma Pat’s kitchen. She developed a passion for baking at a young age but only saw it as a hobby until about 19, which is when she decided to attend culinary school at Anne Arundel Community College. Through her school she was able to participate in a five month culinary internship on the coast of Amalfi in the summer of 2009. Upon returning from Italy, she was hired at The Maryland Club, a private club in the heart of Baltimore, as a prep cook. She has eventually worked her way up the ranks at the club and is now the Executive Pastry Chef.

Richie Budiharto Pratadaja

Richie Budiharto Pratadaja

FIKA NYC

I was born in Jakarta, Indonesia. I moved to United States in 2004 to study industrial design. However, I spent a lot of time watching Food Network channel on my free time that made me decided to go to culinary school and pursue my dream. I want to create something that makes people happy. So, I enrolled and graduated from Le Cordon Bleu College of Culinary Arts in Scottsdale in Pastry and Baking program. While I was in sc hool, I assisted my instructor in ACF Pastry Chef of The Year Chef Tracy DeWitt. I also assisted in Chef Stephane Treand’s chocolate showpiece class at the World Pastry Forum 2010. That’s the moment I know that I want to be a chocolatier. After I graduated, I work at the Bellagio Hotel, Las Vegas for Chef Jean-Marie Auboine. Then I moved to New York and worked for Jacques Torres as sous chocolatier under Chef Christophe Toury. Now, I work for FIKA NYC under Chef Håkan Mårtensson where I have the freedom to create what I desire from confectionary to chocolate sculpting.

Natalya Shapiro

Natalya Shapiro

Chef Brulee Chocolates and Gateaux

Natalya is a native of Ukraine who moved to the U.S. at age 17.

She received her training in the chocolate arts from the Ecole Chocolat, where Natalya become a professional chocolatier.

In 2011 she established the Chef Brulee Chocolate and Gateaux Company located in Roswell Georgia