TarChiauna Thomas

TarChiauna Thomas

TarChi Chris Creations

My name is TarChiauna Thomas. I am 28 years old, a new mother of one beautifully happy smiley baby boy, and I am in the business of artistry. TarChi’Chris Creations is the name of my company and it is a home-based business. Drawing and being creatively in tuned is my passion by nature. Currently, my work consists of all original, one-of-a-kind pieces/portraits that are my own interpretation of what I see, and how I view the world. When requested, I do commissioned pieces as well. I also work in the film industry as a writer, editor, and assistant producer. Because my admiration for creativity heightens continuously, I am always looking for new avenues to artistically express myself, and recently it has come through, literally, the Art of Cake! Culinary Arts as always been apart of my life since high school, but only 4 years ago has the peak of my interest, shifted into the Baking and Pastry field. I have experience with baking and decorating in the past, but I am more excited than ever to take things to the next level and test the limits of creativity with cakes.

Kena Talley

Kena Talley

Kakes By Kena

Shekena “Kakequeen” Talley has been decorating cakes for the past 9 years. It all started with a Michaels gift card, a basic Wilton cake decorating course and her God given talent was revealed. With no formal training but natural born artistic abilities Kena is definitely a rising cake artist. Notorious for providing great looking, great tasting cakes, custom cake designs are her specialty. Kena has been competing since 2013 and in her very first competition won first runner up in the Faux Cake Showcase in Atlanta by Patty Cakes and most recently in 2014 competed at Cake Fest in Lafayette, LA in the “That Can’t Be Cake” sculpted cake professional division and won first place. Kena also enjoys teaching cake decorating classes when her busy cake schedule allows.

Vincent Attali

Vincent Attali

Joël Robuchon & L’Atelier de Joël Robuchon at MGM Grand, Las Vegas

As a French-American raised in New York City, a second-generation pâtissier with a background in design, Vincent never intended to pursue pastry full time after his graduate studies. Yet the passion built up slowly over the past decade, starting at Fauchon, then Mondrian Pâtisserie, moving on to Financier Pâtisserie (Eric Bedoucha) and lastly Payard Pâtisserie (Francois Payard). Having worked at the top pastry shops in the city, Vincent landed an opportunity to work at Restaurant Daniel (3 Michelin) under Dominique Ansel. Following this formative experience, he worked for Richard Leach at Park Ave Seasons and THC. Working with more American flavors, techniques and even mixology, together they assisted in opening a restaurant where the pastry department assumed all details of the cocktail department.

Las Vegas then beckoned with an opportunity to work a few years as pastry chef at the Wynn Resorts (Forbes 5 Star) under Pierre Gatel. Now, for the past two years working at Restaurant Joël Robuchon (3 Michelin) as Assistant Executive Pastry Chef, creating exquisite desserts under Salvatore Martone. Desserts where form follows function, admittedly with a touch of whimsy, childhood nostalgia and flavor!

Nguyet Nguyen

Nguyet Nguyen

Hubbell & Hudson

Pastry Chef Nguyet Nguyen didn’t find her true calling until she reconsidered her future as a pre-med undergrad at the University of Kansas. After completing her Human Biology Bachelor’s degree, Nguyet exchanged her lab jacket for a chef’s jacket. It was the combination of the precision of science and the creative freedom of art that made her fall in love with pastry. She enrolled in Johnson County Community College’s (JCCC) pastry program and committed herself wholeheartedly to pastry art. As her skills developed so did her competitive spirit, which lead to several medals in American Culinary Federation’s culinary competitions including 2010 Central Region Pastry Chef of the Year. After working for the 40 Sardines Restaurant and the Westin Crown Center in Kansas City, in 2010 he accepted the position of Assistant Pastry Chef at Houston Country Club, where she worked alongside chef Jeffrey Guy for two years. In 2012, she became Executive Pastry Chef of Artisans restaurant in midtown Houston. In 2013, in search for her entrepreneurial skills Chef Nguyet founded the Nougat Desserts & Confections, where she sold baked goods and confections at Houston’s farmer’s markets (Urban Harvest and Grogan’s Mill) highlighting local and seasonal products.