Artist & Pastry Chef Robert Teddy

"I want people to look at sugar in an amazing new way, but mostly I enjoy pushing boundaries! Creating in sugar gives me that opportunity," exclaimed award-winning-artist-turned-chef Robert Teddy, "Sugar is beautiful, unexpected and finally coming into its own in the world of fine art."

Chef Robert Teddy apprenticed as a teen under Belgian master pastry Chef John Espelund in the Bavarian-themed village of Leavenworth, Washington, where his grandmother (a chef in her own right) was assistant chef. This eventually led to several pastry chef positions, including Chef de Cuisine at Rivers Haven Restaurant in Wenatchee, WA.

Chef Teddy holds a degree in Applied Arts from the Art Institute of Seattle and from the School of Pastry Design. Moving into the art world he managed his own business for over a decade as a commercial illustrator and designer with art representatives in Seattle, New York, London and Paris. After moving to Las Vegas, Chef Teddy turned his artistic attention back to the ephemeral arts of pastry, chocolate and sugar and opened M. Antoinette Cakes, a catering and specialty food company, to the delight of clients ranging from private to corporate; these include Louis Vuitton, Neiman Marcus, Sakes Fifth Avenue and Bloomingdales. And from 2010 to 2012 he was the exclusive pastry chef for Louis Vuitton in Las Vegas. In 2013 he opened La Sugarie a patisserie cafe in The Venetian Hotel & Casino.

He is now a food consultant for Coffee Bean & Tea Leaf while continuing to develop food retail businesses. Meanwhile Chef Teddy gives demonstrations, instructs at Le Cordon Bleu, makes appearances on Food Network (most recently Halloween Wars, season 5, and Cake Wars: Christmas, season 1) and operates his catering company.

Photo courtesy of Luxury Las Vegas Magazine, Jim K. Decker