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 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.

Selin has an extensive career in Hospitality Management. Her professional journey includes success in the Chicago, IL area as Server/Trainer at The Gage/Beacon Tavern, Manager/Event Sales Coordinator at Fairways, General Manager at Brownstone Tavern & Grill, and the Private Events Sales Manager at Gage Hospitality Group, where she organized a diverse range of private events.

In her free time, Selin likes to macrame and crochet. She loves the intricacies of the crafts.

Timmy began his hospitality journey at the age of seven working at his grandparents bar, The Teal Room, on the South Side of Chicago. His first job in Minneapolis was at Solera with Chef Diane and many other culinary legends. He continued to sharpen his craft at La Belle Vie, Tattersall Distilling and Hai Hai. Most recently you could catch him behind the bar at Chip’s Clubhouse.

In his free time Timmy likes to train in the art of Jiu Jitsu with his friends. If he’s not at work he is with his dog Casper.