Get a taste of the sweet confections that our featured sugar innovators are whipping up!
Amanee Neirouz is a graduate of the Penn Institute of Culinary Arts in Pittsburgh. She is originally from Cincinnati, OH but found her home here in Charleston in 2005. Amanee worked at The Sanctuary on Kiawah for two years under Robert Wysong at the Jasmine Porch. She started at Tristan in 2007 and has been [...]
It started when she was 5 years old. Ambergré Sloan fell in love with doughnuts. Like clockwork, her Opa would bring home chocolate glazed, cruellers, jelly filled and apple fritters every Saturday morning from the local mom & pop bakery around the corner. 25 years later, that fresh, light, wonderful flavor was hard to find. [...]
Andrea Upchurch, a South Carolina native, has always had a passion for food and art. Her interest in culinary arts led her to the Culinary Institute of Charleston, where she developed her passion for pastry and graduated with associates in Culinary Arts and in Hospitality and Tourism Management.
Bio coming soon.
Chris Ryan earned degrees in Culinary, Pastry Arts and Food and Beverage Management from Johnson & Wales in Providence, RI. Originally from Long Island, NY, he assumed the role of Sous Chef / Pastry Chef in restaurants in Atlanta, The Hamptons, and Manhattan. Prior to his position as Executive Pastry Chef of Morrell Caterers, he [...]
A native of Charleston, Emily Cookson studied baking and pastry arts from Johnson & Whales University. She first worked in the Charleston Grill kitchen in 2001, where she became assistant pastry chef before moving to Woodlands Resort and Inn in 2004. As assistant pastry chef at the five-star, five-diamond restaurant in Summerville, S.C., she helped out [...]
Jack and Rachel Byrne are that rare married couple who successfully co-mingle business with pleasure. Married for 15 years and partners in the Charleston Crêpe Company for over a decade, the pair has channeled their shared passion for food and global cuisine into a thriving joint career. Both Jack and Rachel are resourceful and motivated, [...]
Kevin began his culinary career on the Jersey Shore cooking at The Bluff’s in Bay Head New Jersey, and at the Old Mill Inn in Spring Lake, two of the Jersey Shores finest dining establishments. He then went to culinary school at Johnson and Wales University in Charleston and graduated in 1998.
Bio coming soon.
Lauren Mitterer received her degree in Baking & Pastry from the Culinary Institute of America in Hyde Park, New York in 2004. She began her culinary career as an Intern at Tavern on the Green in NYC and while a student at the CIA completed an Externship in Baking & Pastry at Larkspur In Vail, [...]
Chef Kelly Wilson has been a Chef Instructor for the Culinary Institute of Charleston’s Baking and Pastry Department since September, 2011. Chef Wilson earned a bachelor of arts degree in history in 1996 and a bachelor of arts degree in English with a focus in creative writing in 1998 from the University of South Carolina, [...]
Michael Laiskonis is a pastry chef living in New York City. During his eight years as the Executive Pastry Chef at Le Bernardin (awarded four stars from the New York Times and three stars from the esteemed Michelin Guide), Michael was named Outstanding Pastry Chef by the James Beard Foundation in 2007, and Pastry Chef [...]
Michelle Diminich, owner of Dolce, creates distinctive desserts for Charleston’s culinary establishments and private clients. She’s known for taking things to the next level. She helped McCrady’s earn its AAA Four Diamond Award and established the city’s first Community Supported Bakery program, which offers subscribers a freshly baked pie each week.
A native of Richmond, VA, Winburn Carmack got her first taste for cooking through an internship at the Complete Gourmet while still in high school. She began her formal culinary career at Johnson & Wales University in Charleston. She joined McCrady’s while still in school and has been there since. She was appointed McCrady’s pastry [...]
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