James Beard–nominated pastry chef Diane Moua comes bearing passion and passionfruit.
dark-brown lucre boba tortes , cupcake with Thai afternoon tea buttercream — pastry chefDiane Moua ’s Instagramdisplays a drool - worthy grid of desserts . Rhode Island - born but Wisconsin - raised , Diane Moua is a Hmong chef who has contributed to Minnesota ’s culinary vista for the preceding 21 class through her mouthwatering pastry dough . She ’s on a mission to do more than just broil . She ’s trailblazing a path for Hmong chef while sharing the vivacious flavors of Southeast Asia at this year’sHot Luck Fest(May 25–28 ) .
Founded by Aaron Franklin , James Moody , and Mike Thelin , Hot Luck Fest is a intellectual nourishment and music festival which takes place annually in Austin . Additionally , it hosts pop - ups in various city . This year ’s fest will again showcase the right of the nation ’s culinary gift . And Moua will be the first Hmong chef to participate in the fete , confirms Hot Luck Fest .
Although there are approximately327,000 Hmong peoplein the United States , Hmong and Asian peopleare still underrepresented in the culinary scene . So , “ to be a part of Hot Luck Fest is a huge honour , ” Moua tells Thrillist .
Chef Diane Moua|Photo by Gemma Weston Photography, courtesy of Kayla Hui
Moua did n’t get to Hot Luck Fest overnight . Her journey commence over two ten ago in the kitchen of Tim McKee , the Midwest ’s first James Beard Award – winning chef , where she interned and worked for him for 12 year . later on , Moua train with Gavin Kaysen in 2014 , helping to develop pastry political platform as executive pastry chef for his eatery , Spoon and Stable and , afterwards , for Bellecour and Demi in Minneapolis .
Moua has been nominated for an telling five James Beard Awards , twice as a finalist for Outstanding Pastry Chef . She has a new Minneapolis restaurant possibility in the work this yr .
The camaraderie and teamwork of the culinary scene are what initially drew Moua to the kitchen , but it was the opportunity to share the vibrant discernment of her culture that enchant her . Growing up on her family ’s farm in Wisconsin , and in the front of her mom ’s plate preparation , Moua was invariably surrounded by passionateness fruit , tapioca , coconut , and sesame , all of which are wide used in Laos and Thailand . “ My mom made a raft of sesame balls because she worked a bunch , so she would make it , freeze down it , and deep fry it when we wanted them , ” state Moua .
Photo by Anne Ousey, courtesy of Hot Luck Festival
Moua showcases these flavors today in her elevated afters and pastries , adding her own wrench . Among her creation are her crape bar , a fusion of French crape , cream , and the tantalizing flavors of coconut , strawberry mark , and lemon . to boot , Moua crafts pavlova — which are filled with love yield ( one of her ma ’s favorite fruits ) custard and top with strawberry , blackberries , and raspberry .
Get a taste of Moua ’s dessert at this year ’s Hot Luck Fest ( ticket here ): passion yield sesame meringue , a afters that takes two day to meticulously prepare . The process involves crafting the passion fruit curd , toasting sesame seeds , preparing the shortbread , and allow the curd to rest . “ There ’s just something about lease the curd seat for 24 hours before you immix it ; it gives it [ the curd ] a velvety grain , ” say Moua .
The option of sesame and passion fruit in Moua ’s creations is far from coincidental ; it pays homage to her upbringing and the Southeast Asian flavors that shaped her culinary journey . “ It ’s a theatrical performance of what I ’ve known , ” says Moua . “ I larn technique and lend oneself flavors that go back to my roots . ”
Photo by Emma Weston Photography, courtesy of Kayla Hui
