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 five James Beard semifinalist nominations and two finalist nominations in the nationally recognized category of Outstanding Pastry Chef.
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.
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.”