Diane Moua could always be found cooking alongside her parents growing up. Her family’s farm in Junction City, WI gave Diane the perfect setting to develop an interest for food. As her interest grew into passion, she decided to enroll at Le Cordon Bleu in Minnesota. While a student, Diane interned under James Beard Award-winning Chef Tim McKee at his four-star restaurant, La Belle Vie. After completing school, Diane worked at many reputable Twin Cities restaurants including Aquavit, Solera and back to La Belle Vie before joining Soigné Hospitality Group. Within her time with Soigné as the Executive Pastry Chef, Diane managed the pastry department for the group’s highly esteemed restaurants; Spoon and Stable, Bellecour, and Demi. Diane has since moved into a role with Cooks of Crocus Hill to focus on the Bellecour Bakery.
Diane is known for her unique desserts, elevated pastries, and impeccable technique. The most prevalent inspiration for Diane when developing new recipes takes her back to the farm she grew up on by always utilizing seasonal ingredients. Her thoughtful approach to everything she creates has led to some worthy recognition. Including numerous accolades such as the Charlie Award for Outstanding Pastry Chef in the Twin Cities and multiple James Beard Foundation nominations for Best Pastry Chef.
As a first-generation Hmong-American, Diane’s greatest accomplishment is larger than her many awards. Diane prides herself first on being a mother to her two children, who she has proudly set an example of how far a formidable work ethic can get you.