The day before she was to begin culinary studies at Le Cordon Bleu, Dyan Ng accepted a job in the pastry department as a top chef at a popular Los Angeles restaurant. She never looked back. That first job with chef Eric Klein at Maple Drive in Beverly Hills catapulted her 20-year career in Michelin-star restaurants working with superstar chefs in the highest culinary realms. Born in the Philippines of Chinese and Filipino descent, the California-raised Ng blossomed in the kitchen culture where her creativity advanced her through a series of prestigious posts. That work includes Alain Ducasse’s Mix in Las Vegas, Restaurant Guy Savoy in Las Vegas, and Francois Payard’s Payard Patisserie & Bistro in Las Vegas. Her affiliation with Caesars Entertainment also led to overseeing bread and pastry programs at Caesars Palace, and later to work with Michael Mina Group in Baltimore. She returned to California to open Auburn in Los Angeles, which after a year of service was closed during the pandemic. Her association with chef Bruno Davaillon at Michelin-star Mix in Las Vegas led to a move to Dallas to join the Travis Street Hospitality team. Overseeing pastry programs at Travis Street Hospitality, Ng has already earned raves for creations such as brioche donuts with tea-infused sabayon; mango pudding topped with almond tofu and Thai chili; a layering of coconut tapioca, pandan-infused purple potato and coconut gelee; and her signature porcini mushroom caramel with yogurt ice cream and almond sable cookie. Her initial love of the savory side of culinary, as well as a palate influenced by Asian cultures, play out in Ng’s extraordinary, vivid, multi-faceted dessert creations.