Fab Pastry Chefs

Aaron Manuyag Arizona's Best Pastry Chef
Photo courtesy Aaron Manuyag.

Aaron Manuyag

Aaron Manuyag’s talents as a pastry chef and dessert developer have been seen (and naturally, enjoyed) all across the country. From attending a French pastry school in Chicago and garnering a few high-level gigs at some of the Windy City’s hottest culinary spotsā€”including the famed Floriole Cafe & Bakeryā€”to bringing his talents out west and to the TV screen, Chef Manuyag’s gifts are nationally beloved.

Chef Manuyag currently serves as the executive pastry chef at Tucson’s Loews Ventana Canyon Resort. And if you haven’t made it down south yet to witness his talents up-close, you can also catch him on the Food Network as a contestant on season 4 of the “Best Baker in America” series.

Your favorite pastry to make and why? My favorite pastry to make seems to change every couple of years depending on my currentĀ  work. Right now, it is cruller doughnuts. Flavor the dough with anything you want, and cover it withĀ any glaze your imagination dreams up. The choices of creativity are endless!Ā 

What advice would you offer someone who’s trying to navigate work in Arizona’s food scene? My advice for anyone trying to enter the food scene in Arizona is to just go for it! Unfortunately, the pastry industry is short many talented chefs due to the pandemic, which means there are many skilled teams looking for hard-working people. No better time to join than now.Ā Ā 

An Arizona-based baker or culinary figure who inspires you and why? Living in Tucson, I am continually inspired by Don Guerra of Barrio Bread. Occasionally, I amĀ lucky enough to partner with him on events at Loews Ventana Canyon. Donā€™s commitment toĀ  producing food using ingredients grown in the desert is inspiring. It is not always convenient orĀ cheap to produce and source local ingredients, but Don has worked hard to make it look easy.

For more information on Chef Manuyag and his work at Loews Ventana Resort, visit www.loewshotels.com.

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