Acclaimed chef, Diane Moua, has earned five James Beard nominations and is the only Minnesota chef twice named as nationally recognized Outstanding Pastry Chef finalist. She was executive pastry chef of Spoon and Stable, and Bellecour in Wayzata. In her role of executive pastry chef of Soigné Hospitality Group she managed the pastry department for the group’s restaurants Spoon and Stable, Bellecour, and Demi. In 2020 she became executive pastry chef for Bellecour Bakery at Cooks of Crocus Hill. Known for her exquisite desserts and elevated pastries, Moua plans to open a bakery and café inspired by her Hmong heritage and refined techniques in 2023. The Le Cordon Bleu-trained chef was pastry chef at other notable restaurants including, La Belle Vie, Solera, and Aquavit. She also works with restaurants as a consultant developing dessert menus, writing recipes, and recruiting and training pastry chefs.