Chef Robert Teddy

Bio: I apprenticed under Belgian master pastry Chef John Espelund at the Danish Bakery in the Bavarian-themed village of Leavenworth, Washington, where my grandmother (a chef in her own right) was assistant baker. This eventually led to several pastry chef positions in restaurants and hotels. With an increasing love of art, I obtained a degree in Fine Arts from the Art Institute of Seattle and from the School of Pastry Design. Moving further into the art world I opened Brünz Studio, an international design agency, and for over a decade was also a commercial illustrator with art representatives in Seattle, New York, London and Paris. Eventually after moving to Las Vegas, I turned my artistic attention back to the ephemeral arts of pastry, chocolate and sugar. Merging both art and pastry, I opened M. Antoinette Cakes and La Sugarie. In my spare time I continue to give demonstrations, class instruction and appear on Food TV.

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