Maggie Gibbs

Maggie Gibbs

Central Restaraunt

Maggie has overall responsibility for developing, designing and executing the dessert menu at Central and creating wedding and special occasion cakes for events hosted at Central. Maggie is a magna cum laude graduate of Orlando Culinary Academy’s Le Cordon Bleu in Florida with a degree in Patisserie and Baking.

Chef Maggie has extensive catering experience including creating desserts for several political figures and events including such as the 2012 presidential inauguration. She was featured in American Cake Decorating Magazine March/April 2014 edition as a Rising Star in the Pastry Industry.

Maggie, an army brat, was born in the Republic of Panama. She has traveled all over the world from South Korea to Germany enjoying the culinary culture of each location. Chef Maggie loves to mix sweet and savory ingredients together when developing Central’s dessert menu and brings a panoramic view of food to her creations for Central.

Nicolas Blouin

Nicolas Blouin

Rosewood Mansion

Raised in Toulouse, France, Blouin began his pastry training when he was only 15 years old, working at a small bakery in his home town. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections.

Blouin moved to America and worked at the Walt Disney World Swan and Dolphin resort hotel under two-time world champion pastry chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants in Switzerland and France.

In 2006, Chef Blouin returned to America to work at the Bellagio and Aria in Las Vegas under renowned chef Jean Philippe Maury.

With a passion for simple, strong and classic flavors, Chef Blouin move to the Rosewood Mansion on Turtle Creek in Dallas. Chef Blouin strives to create desserts that encourage diners to dive in and leave them feeling satisfied. His creations – featuring whimsical presentations and bold colors – may not be recognizable as something familiar at first sight, but they are instantly familiar at first taste.

Renee Loranger

Renee Loranger

Hollywood Casino

Originally from coastal Southern California, I relocated to the Mississippi Gulf Coast in 2000. With over 15 years of experience in the pastry field, I joined Casino Magic in 2001 and opened the bakery for that property, which later became Hollywood Casino after the events of Hurricane Katrina. I am currently Executive Pastry Chef and responsible for the operations of Hollywood Casino Gulf Coast and Boomtown Casino in Biloxi. I’ve always enjoyed coastal living and continue to embrace the lifestyle on the fantastic and dynamic Mississippi Gulf Coast, surrounded by good food, good weather, and good people.

Annie Rupani

Annie Rupani

Cocao & Cardamom

Annie Rupani was born and raised in Houston, Texas, but spent four years in Massachusetts , where she obtained her B.S. degree in Anthropology and Religion from Boston University. Her fascination for the world led her to London, U.K. for a semester, while her interest in religion and language led her to Amman, Jordan to again study abroad. Throughout her travels around the world, she gained a special appreciation for food and began her love affair with the culinary arts. Rupani would spend her free time watching Food Network shows and researching recipes online to practice in her tiny dorm room kitchen for her weekly gourmet cooking sessions.

Over the summer of 2010, Rupani participated in a pageant and was crowned Miss Pakistan World 2010. This experience brought her Pakistani roots to the forefront. The smell of cardamom, cumin, coriander, fennel and turmeric were spices that regularly flowed through her house, but were rarely appreciated until Rupani began to see food in a different light and began looking at nutrition and health. She began to explore the diversity and versatility of spices and turned to dark chocolate for her daily antioxidant laden dessert. Her fascination with dark chocolate grew as she researched the process of cacao beans to chocolate bars and the regional differences in taste and flavor from region to region.

After she graduated from Boston University, she began studying for her law school admissions exam, and took breaks by reading books about chocolatiering. This led to ordering 30 lbs. of couverture chocolate, a mini-tempering machine, and a very messy kitchen. Three days after the test date, Annie made her way to Pakistan where she spent the next six months working on Early Childhood Development projects with the Rupani Foundation. With chocolate constantly on her mind, she found a pastry school in Malaysia and attended a week of chocolatiering courses in Kuala Lumpur. Once she completed her projects in Pakistan, she made her way back to Houston determined to get her hands back on chocolate. What was just a weekly break from the LSATs turned into a passion for the skill and art of chocolate. What followed was the infusion of flavors from her upbringing and travels that enhanced these chocolate bites of art.