Acclaimed chef Diane Moua, who has been executive pastry chef for Bellecour Bakery at Cooks of Crocus Hill, plans to pursue her dream of opening her first restaurant. Known for her exquisite desserts and elevated pastries, Moua is one of Minnesota’s most prominent pastry chefs.
The new bakery and café will showcase Moua’s Hmong heritage, featuring her French-inspired baked goods, and her refined techniques with savory foods.
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.
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.