Meet the Chef – ep.8 – featuring Mai Nguyen
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.
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 the west and east coasts, and her artistic vision that transforms each creation into a masterpiece.
“Pastry to me is artistry, passion, and precision.” – MAI NGUYEN
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.
Driven by ambition and a desire to refine her craft, Chef Mai ventured to Napa, California, 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.
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 work 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.
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.
Learn more and follow Mai on Instagram: @ohhmai_
And don't forget to follow her creations at: @cogemanagement
