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In this exciting first episode of the season, we are thrilled to introduce Mai Nguyen, recently named Best Pastry Chef of Boston by Boston Common Magazine! With an impressive 15 years of industry experience, Chef Mai’s journey began in her home state of Michigan, where her passion for pastry took root.<\/p>\n
We’ll delve into Chef Mai’s inspiring journey, exploring her experiences at Bouchon Bakery and Flour Bakery, and her current role at COJE restaurants. We’ll uncover, the difference in the industry between west and east coast, and her artistic vision that transforms each creation into a masterpiece.\u00a0<\/p>\n
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\u201cPastry to me is artistry, passion, and precision\u00bb. – MAI NGUYEN \u00a0<\/p>\n
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Driven by ambition and a desire to refine her craft, Chef Mai ventured to Napa, CA, to work at the renowned Bouchon Bakery. There, she honed her skills under the mentorship of three Michelin-starred chef Thomas Keller of the French Laundry and Iron Chef Morimoto, gaining invaluable experience that would shape her career.<\/p>\n
In 2018, Chef Mai made her mark in Boston, collaborating with the esteemed Joanne Chang of Flour Bakery. Her expertise and innovative approach quickly earned her the position of Corporate Pastry Chef for COJE restaurants, the creative force behind celebrated dining concepts such as Cocorico, Lolita, Yvonnes, and Mr.H. Her\u00a0work has captured the attention of numerous publications, including the Boston Globe, Boston Magazine, and Pastry Arts, showcasing her talent and dedication to the culinary arts. Her commitment to sourcing the finest ingredients and her artistic vision result in pastries that are not only visually stunning but also delightfully flavorful.<\/p>\n
Mai Nguyen’s journey is a testament to her unwavering dedication to excellence and creativity. As we kick off this season, her story inspires us to explore the vibrant world of pastry, where tradition meets innovation in the most delicious ways.<\/p>\n
Learn more and follow Mai on Instagram: @ohhmai_<\/a>\u00a0<\/p>\n