Published on 7/27/26

Chef Oksana Kuryanovich

BIO

Executive Pastry Chef Oksana has more than ten years of experience in pastry and luxury hospitality.

Originally from Latvia, Oksana has built her career across Europe and the United States, bringing European pastry traditions together with the standards of luxury hotels. Over the years, she has developed a style that combines technical precision with creativity, always focusing on quality ingredients, thoughtful execution, and desserts that guests genuinely enjoy.

Throughout her career, Oksana has led pastry teams, created seasonal menus, launched new concepts, and managed pastry operations in luxury hotels. She believes that the best desserts come from consistency, teamwork, and a genuine passion for the craft. Just as important as the final plate is the environment behind it—one where people continue to learn, grow, and support each other.

Today, Oksana is the Executive Pastry Chef at The Ballantyne, A Luxury Collection Hotel, Charlotte, where she leads a talented team of pastry professionals. Together, they oversee the hotel's pastry program across multiple outlets, including fine dining, afternoon tea, the spa, weddings, holiday experiences, corporate events, and large-scale banquets. Each season brings new opportunities to create memorable guest experiences—from elegant plated desserts to the hotel's signature gingerbread collection and its annual life-size gingerbread house.

For Oksana, pastry is about more than beautiful desserts—it's about creating moments that people remember long after the last bite.

Q&A

What inspired you to enter the world of pastry?

Chemistry was always my favorite subject in school, so pastry felt like a natural fit. The deeper you dive into it, the more you realize it's really chemistry in the kitchen. The best part? Unlike most chemistry experiments, this one ends with dessert.

Where do you find inspiration for your creations?

Travel, nature, local ingredients, and the stories behind a destination. I love creating desserts that give guests a sense of place and help them connect with where they are.

Who in your life has been the biggest mentor/inspiration in your career?

I've been fortunate to learn from many talented chefs throughout my career. Each one has influenced the way I think about technique, leadership, and hospitality. Rather than a single mentor, I've been shaped by the collective knowledge and generosity of the chefs I've worked alongside over the years.

What Social Responsibility/Community initiative are you the most proud of taking part in?

Mentoring young pastry cooks and helping new team members grow in their careers. I'm also passionate about sharing knowledge and making professional pastry more approachable for others entering the industry.

What are your hopes for the future of the world of food and pastry?

I hope we continue moving toward more thoughtful, ingredient-driven pastry while creating meaningful experiences for guests rather than simply following trends.

What should the role of the food/pastry industry be in the community? The world? The environment?

Hospitality has the power to bring people together. I believe our responsibility is to support local producers, reduce waste whenever possible, and teach young chefs to see the full potential of every ingredient. One of the most valuable lessons we can pass on is how to use products thoughtfully, create with intention, and minimize waste without compromising quality.

What is your earliest dessert memory?

One of my earliest dessert memories is making cakes for friends and classmates while I was at university. What started as a simple birthday gift quickly turned into friends asking for cakes for every celebration, and that's when I realized pastry had become much more than a hobby.

If you could pass one bit of insight down to a chef just getting their start, what would it be?

Stay curious. Techniques can be taught, but curiosity, consistency, and a willingness to keep learning will take you much further.

What is your favorite perk of the Cercle V program?

The opportunity to deepen my knowledge, connect with other passionate chefs, and continue learning from a community that shares the same commitment to quality, craftsmanship, and chocolate.

When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?

It was honest love at first taste. I discovered Valrhona early in my career and, like many chefs, I explored other chocolates along the way. But year after year, I kept coming back to Valrhona. The quality, consistency, and flavor always stood out.

Eventually, I stopped searching for alternatives and built my pastry programs around Valrhona. Joining Cercle V felt like a natural next step. I would be working with Valrhona regardless, but being part of the community allows me to deepen my understanding, continue learning, and help the next generation of pastry professionals better appreciate and showcase exceptional chocolate.