Chef Diane Moua has made a significant impact on the Minneapolis culinary scene by blending her acclaimed pastry skills with the comforting flavors of her Hmong heritage. She has received six James Beard nominations, including two as a finalist for Outstanding Pastry Chef and one for Best Chef: Midwest in 2025. As the owner and executive chef of Diane’s Place—a Hmong American restaurant serving breakfast, brunch, and dinner—she has garnered recognition as Food & Wine's 2025 Restaurant of the Year and The New York Times' Best Restaurants in America. Before launching her restaurant, Diane served as the executive pastry chef for Soigné Hospitality Group, overseeing the pastry departments of renowned establishments such as Spoon and Stable, Bellecour, and Demi. A graduate of Le Cordon Bleu, Chef Moua has honed her skills at several notable restaurants, including La Belle Vie, Solera, and Aquavit.

PARTICIPATING EVENTS:

Opening Night Reception

The Synergy Series Lunch with Gavin Kaysen & Friends