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Gavin Kaysen, Alexandra Motz and Diane Moua.

Alexandra Motz was promoted to the leadership position within Soigné Hospitality Group as the pastry chef at Spoon and Stable. Diane Moua is taking over the role of pastry chef of Bellecour Bakery at Cooks where Moua will exclusively focus on developing the Bellecour Bakery concept and explore new opportunities for the bakery’s growth, which includes a new location at Cooks of Crocus Hill in St. Paul this summer.

“Alex has shown tremendous professional growth as a leader and a pastry chef since joining our team and has stepped up in really meaningful ways in the past year as we’ve faced so many challenges as a restaurant business,” said Chef Gavin Kaysen, chef/owner of the two concepts. “The mentoring relationship between Diane and Alex is a strong bond that will continue. For us, this marks a moment of transition and recognition for them both as they focus on their own professional growth and the evolution of Spoon and Stable and Bellecour Bakery.”

Motz and Moua joined the Spoon and Stable team for its opening in 2014 after collaborating together at La Belle Vie. Throughout her career, Motz has worked locally with Tim McKee and Mike DeCamp (La Belle Vie), Shawn McKenzie (Burch, 112 Eatery), and at Union Restaurant and Rooftop where she was named one of the “Top 10 Pastry Chefs” by Mpls.St.Paul Magazine. “I became a pastry chef because of the artistry,” says Motz. “I find my creativity through colors especially in spring and summer with the variety of fruits and vegetables available. The thoughtfulness of our ingredient sourcing at the restaurant will also help me incorporate new ideas in the dessert menu.”

Prior to joining Soigné Hospitality Group, Moua was the pastry chef at La Belle Vie. Throughout her career, she has held positions at Solera and Aquavit in Minneapolis, among others. She's received numerous local and national accolades, including a 2013 Charlie Award for Outstanding Pastry Chef in the Twin Cities and a 2018 and 2020 Finalist nomination for the Best Pastry Chef, a James Beard Foundation Award. “It’s rewarding to see someone you’ve mentored grow into their own,” says Moua about Motz.

The original Bellecour Bakery at Cooks is located in the North Loop. A second location is scheduled to open in St. Paul this summer. Inspired by the bakery and bistro culture in France, Bellecour Bakery is a destination for freshly brewed coffee and espresso drinks, and a rotating selection of viennoiserie, patisserie, salads, sandwiches and soups.

Gentleman Forager EATS signed on with the nonprofit Firehouse Performing Arts Center (FPAC) and its Hook & Ladder Theater to debut its new catering service at the 2021 urban outdoors summer concert series called Under The Canopy. The outdoor kitchen will cater the series of concerts. The food stand will accommodate concert-goers seeking a full meal, appetizers or snacks while attending the shows. The concert series started in early May and will run weekends through early October in downtown Minneapolis.

Gentleman Forager EATS is a new outdoor kitchen run by veteran Twin Cities Chef Taylor O’Brien, and weekly guest chef pop-ups. The ever-changing menu—from bulgogi shiitake hamburger and Forager’s fried rice to morel mushrooms on a stick—is prepared using wild ingredients.

“We're bringing the forest to the city for folks,” said Gentleman Forager President Mike Kempenich.

Hook & Ladder Theater announced more than 20 live music performances in this unique series. The concerts will take place under the big-top outside of The Hook & Ladder Theater in south Minneapolis utilizing safely distanced, reserved seating. The list of talent currently booked to perform on stage includes Davina and the Vagabonds, Jeremy Messersmith, Keller Williams, Dale Watson and Erik Koskinen. Learn more at: www.thehookmpls.com.

Gentleman Forager is a wild food-themed company focusing on “All Things Foraging.” They harvest, sell, entertain, teach and promote—working only with wild or wildly unique farmed foods. Learn more about them at: www.gentlemanforager.com.

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