executive pastry chef
Diane Moua is the Executive Pastry Chef at award-winning Spoon and Stable, Bellecour, and Demi in Minneapolis. Diane is the second eldest of six children and is a first-generation Hmong-American. She grew up in Junction City, WI, and began cooking alongside her parents at a young age. Her interest in the kitchen, and especially for pastries and cakes, led her to enroll at Le Cordon Bleu in Eagan, MN, in 2000. While a student, she interned under James Beard Award-winning Chef Tim McKee at his four-star restaurant, La Belle Vie, where she later worked until joining the pre-opening team at Spoon and Stable. At Spoon and Stable, Diane finds inspiration in classic dessert flavors presented and paired in unique ways. At Bellecour, Diane elevates classic French pastries and desserts, both at the restaurant and in the bakery. In all three restaurants, Diane is heavily influenced by the seasons and loves to find inspiration in what local farmers are supplying.
Diane has received numerous local and national accolades including a 2013 Charlie Award for Outstanding Pastry Chef in the Twin Cities and a 2018 nomination for the James Beard Foundation Award for Best Pastry Chef.
In her spare time, Diane enjoys spending time with her kids, Thomas, 18, and Lily, 13 and cooking traditional Hmong food.