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.
Lorin Zinter
General Manager
Lorin is a veteran of the Twin Cities restaurant scene with establishments such as La Belle Vie, Sea Change, Heyday and Octo to his credit. He is known as a hospitality professional with a passion for creating exceptional guest experiences and building strong, service-driven teams. In his free time you can find him running the lakes of Minneapolis and St. Paul, walking his dog, and spending time with his wife.
Amelia Linton
Event Director
Amelia grew up in the Twin Cities and earned her degree in Accounting and Business Management from the University of Wisconsin–River Falls. She has spent more than 15 years in the hospitality industry, building her career with restaurant groups including Kaskaid Hospitality and 801 Restaurant Group, where she developed a passion for creating exceptional guest experiences and bringing people together through memorable events. She believes great hospitality starts with genuine connections, thoughtful attention to detail, and making every guest feel welcome. Outside of work, Amelia enjoys traveling, cheering on Minnesota sports teams, and spending time with her friends, family, and dogs.
Ricky Flor
Sous Chef
Ricky grew up in Bloomington, Minnesota. His love for cooking came from when he started cooking dinners for his family at 10 years old. He started his career at Spoon & Stable in 2017 where he first met Chef Diane. Since then he has contributed to the opening teams at Mara and Bûcheron. In his free time he and his wife go for long hikes around Minnesota exploring the small towns along the way.
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.