Diane’s Place is located in the Food Building. The Food building was originally built as a horse veterinary clinic in 1914. In 2009, Kieran Folliard purchased the space in order to support the local food community. He then renovated the building, turning it into a local food hub. The space now houses Baker’s Field Flour and Bread, Lowry Hill Provisions, Red Locks and 3Leche along with Diane’s Place Restaurant and Event Space.
Meet the Team
Diane Moua
Executive Chef & Owner
Diane is Le Cordon Bleu-trained and started her pastry career at Aquavit and Solera and eventually became the executive pastry chef at La Belle Vie. In 2014, she joined Soigné Hospitality Group as Executive Pastry Chef overseeing Spoon and Stable, Bellecour, and Demi. She has earned six James Beard semifinalist nominations and three finalist nominations, two in the nationally recognized category of Outstanding Pastry Chef and one in the Best Chef: Midwest category.
Diane is inspired by her Hmong heritage and enjoys cooking sweet and savory dishes using locally grown and raised produce.
Heather Ann Mady
General Manager
Heather started her restaurant career in the kitchen after graduating from Le Cordon Bleu in 2008. She worked at various Twin Cities restaurants, including Wolfgang Puck’s 20.21 and La Belle Vie. In 2014, she transitioned to the front of the house where she has managed restaurants, most notably Mucci’s Italian.
Heather’s favorite beverage is coffee which she never stops drinking and spends all her free time with her pup Parma.
Sawyer Amo
Pastry Chef
Sawyer is a Saint Paul College graduate where he earned his degree in Culinary Arts. He has been working at Diane’s place since opening, and loves to collaborate with his team to create new pastries and sweets. Sawyer enjoys spending his free time with friends and family, going outside to lakes and beaches, and taking his puppies Barbie and Ralphie to the park.
Mao Xiong
Event Sales and Coordination Manager
Mao is a proud Midwest native with a career spanning marketing, events, and sales. Born to Hmong immigrant parents as one of ten siblings, her upbringing in Wisconsin fostered a deep sense of dedication and adaptability. Her professional achievements span the fashion and beauty industries, and she is now bringing her expertise to the hospitality sector. Outside of work, Mao enjoys creating meaningful moments with family and friends and takes pride in her cherished role as a “super auntie.”
Chelsey Ireland
Assistant General Manager
Chelsey has served in the hospitality industry for over 20 years. From humble beginnings, she worked her way up through some of the best restaurants in Minneapolis. Most notably, Butcher & the Boar, 112 Eatery, and Martina. Each of these steps built confidence, sharpened skills, and grew relationships that ultimately led her to Diane’s Place. Chelsey finds joy in working with such an incredible team and a community that supports us.