Chef Luu is a graduate of the CCA in San Francisco.  She spent two years in Singapore as Pastry Chef and when she returned she was the Executive Chef of the four-star, four-diamond Sonoma Mission Inn and Spa.  Chef Luu has contributed as writer and photographer for a culinary lifestyle publication and provided recipes to culinary publications, in addition to consulting with culinary venues nationwide in the area of pastry arts.

Chef Blaaboer is a graduate of Johnson & Wales University and has worked throughout the country from St. Johns, USVI, and the Florida Keys to New York and California as an Executive Chef.  His experience includes hotels, casinos, and golf resorts.  His list of achievements includes “Best in Show”; Sugar Sculptor Competition and a Professional Chocolatier.  He is a distinguished member of the Les Toque Blanc USA and a member of the ACF and World Association of Chefs.

Chef Esposito is a graduate of Le Cordon Bleu/Pasadena and has a BS in Adult Education.  She has worked in almost every avenue of the culinary industry from artisan breads and cake decorating to sushi and ice carving.  She has taught high school culinary arts and was a chef instructor in the baking and pastry program in Cincinnati for two years. 

Chef Lechner is a native-born Austrian has a Master’s degree in Confectionary and a Journeyman degree in Baking.  He is experienced in all phases of baking, pastries, chocolate, and confections and has worked as a pastry chef, has established a bakery, and has created a menu for two Starbucks Stores with no trans fats and limited calories!