Aspen Pastry Invitational

Ben began his culinary journey as an apprentice in a Bavarian hotel in the German Alps. He honed his pastry skills at the three Michelin-starred Schwarzwaldstube and later worked in prestigious restaurants in Frankfurt, including Silk and Villa Rothschild. After serving as regional pastry chef for the Giardino group in Switzerland, he moved to California in 2017 to develop the pastry program at Hotel Californian. Ben has since worked across the U.S., creating European-style pastries, and is now responsible for all things sweet at the Jerome in the Roaring Fork Valley.

Sara Figueiredo is the Executive Pastry Chef at Aspen Meadows Resort. After earning her degree from Johnson & Wales, she worked at renowned establishments like Harvest in Boston, Babbo and Eataly in New York, and Lazy Bear in San Francisco. Promoted to Executive Pastry Chef at Craftsman and Wolves, she later relocated to Colorado in 2021 to join Gravity Haus, where she launched a three-location pastry program.

Pastry Chef Barbara Marcos began her culinary journey in college, making custom cakes. She moved to Aspen in 2013 and, after starting at The St. Regis Aspen Resort, transitioned to the pastry department. She worked at 7908 with Celebrity Chef Byron Gomez and trained under Jesus Escalera, Latin America’s Best Pastry Chef. Since joining The Nell's pastry team in June 2022, she has been advancing her career, inspired by working with top chefs.

Luis is a renowned chef with over 25 years of experience, and the owner of Tout Chocolat, a world-famous chocolate and pastry shop. He graduated from the French Culinary Institute in New York, apprenticed in Paris at École Lenôtre, and held prestigious roles such as Executive Pastry Chef at Le Cirque and Four Seasons Hotel New York. Luis opened Tout Chocolat in Mexico City in 2006, gaining international acclaim. He was named Head of Barry Callebaut’s Chocolate Academy in Mexico City in 2013 and has won numerous culinary competitions.

Sofía began her career at Pujol with Chef Enrique Olvera and later studied at Espai Sucre in Barcelona and Pierre Hermé in Paris. In 2015, she co-opened the restaurant at Hotel Carlota in Mexico City and was named Latin America’s Best Pastry Chef in 2020. She led her boutique bakery, La Vitrine, from 2020 to 2023, focusing on French techniques and local ingredients. In 2023, she judged the World Pastry Cup in Lyon and is now the Creative Chef at Theurel & Thomas.

Tina Nguyen is a Bay Area-based Pastry Chef who turned her love for sweets into a career despite having a business degree and no formal culinary training. She gained experience at renowned Bay Area establishments like Alexander's SV, Lazy Bear SF, and Breadbelly SF, where she honed her skills and developed a unique style. Tina now blends Asian flavors with classic recipes through her bakery business, The Baking Endeavor.