Stephanie Oliveira: Proving that a Passion for Pastry Trumps All
A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!
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Garry Larduinat: Crafting Red-Carpet-Worthy Desserts for the Oscars and Beyond
Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown. After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air. In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts. Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art. In this episode we discuss: Garry's apprenticeship at a Michelin-starred restaurant Taking a chance and a job in NYC What he learned working at Payard Patisserie Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air Discovering the challenges of working in a restrictive environment Landing his dream job at Wolfgang Puck Catering What it's like to craft desserts for Hollywood's biggest event of the year And much more!
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Cecilia Gaudioso: Showcasing a Passion for Pastry at Longwood Gardens
Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family's bakery, which was established in the 1930s. She earned an Associate's Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the Historic Hotel DuPont in Wilmington, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and banquets. She further honed her cake decorating skills while working at The Master's Baker in West Chester, PA. In November 2015, Cecilia joined Restaurant Associates at Longwood Gardens, where she oversees daily pastry production for the Café and 1906 restaurants, assists in coordinating catering events, and collaborates on seasonal menus, all while upholding the standards and traditions of Longwood Gardens. Longwoodgardens.org In this episode we discuss: How her family's bakery may have planted the seed for a career in pastry Soaking up knowledge at the Restaurant School in Philadelphia How an internship led to a 12-year stint at The Hotel DuPont Learning the craft of making custom cakes at The Master's Baker Landing a job at Longwood Gardens How she incorporates herbs and flowers into her desserts Balancing being a mom with her responsibilities as an Executive Pastry Chef Cecilia's best career advice And much more! Episode Sponsored by Puratos Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.
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Romain Dufour on the Coupe du Monde de la Boulangerie
Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry, Chef Dufour's company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026. The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com. In this episode we discuss: Romain's new role as consultant to artisan and industrial bakeries Juggling consulting with teaching masterclasses and digital courses His role in the Coupe du Monde de la Boulangerie Americas Selection What's involved in the competition How teams are judged Who will be representing the US in the competition Romain's best tip for bakers The element that generates the most excitement at the Coupe And much more!
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Joy Wilson, a.k.a. 'Joy the Baker': A Baking Blogger's Success Story
Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant flavors of New Orleans before recently relocating to the charming small town of Bellville, Texas. In her new home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in her historic house and prepping the space for future baking classes. With a knack for turning everyday ingredients into something special and a passion for bringing people together around the table, Joy's work is as much about creating joy in the kitchen as it is about sharing stories and experiences. Whether you're a seasoned baker or just starting out, Joy's approachable holiday recipes and delightful personality make her the perfect companion in the kitchen. www.joythebaker.com Instagram: @joythebaker In this episode, we explore: Growing up in a family that embraced slow food and 'baking from scratch' Working in restaurants and bakeries, learning the business of baking Launching her blog, Joy the Baker, in 2008 Nurturing a community of baking enthusiasts and fellow bloggers Writing a cookbook (three, actually!), and what that process is like Getting married on Thanksgiving and making the wedding cake (along with all the festive fixings) Expanding the Joy the Baker team Restoring her Victorian house and prepping to host baking classes And much more!
Pastry Arts Podcast is the leading interview series for pastry & baking professionals and serious enthusiasts. Each episode features intimate conversations with industry leaders who share their career journeys, hard-won wisdom, and professional insights that inspire, educate, and connect our global community.
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