For more information dial 800.833.2068
For more information dial 800.833.2068

Chef Demonstrations

Chef Amy Mills photo

Amy Mills
Executive Pastry Chef, The Greenbrier Sporting Club 

Where: Visitors Center
When:  2pm

(This is a free demo)

Hometown: Hinton, West Virginia
Education: Johnson and Wales University; International School of Confectionery Arts
Favorite desserts to eat: Banana splits (yum!), pumpkin pie, and fresh chocolate cookies right out of the oven
Hobbies: My daughters are my main focus (Gabby 14 and Sydney 12). Spending time at their ballgames and activities brings me much joy!

“The influence of preparing good food was instilled in me at an early age when my mother would set me up on the kitchen counter and let me stir the pots on the stove. Today, I work as the Executive Pastry Chef at The Greenbrier Sporting Club and have worked under culinary greats such as Master Chef Peter Timmins and Chef Walter Shieb, and in 2005 had the honor of cooking for 60 guests at the James Beard House. My specialty and passion lies with preparing wedding cakes.”

Chef Leen Kim photo

Leen Kim
Assistant Pastry Chef, The Omni Homestead Resort

Where: City National Bank
When:  1pm

(This is a free demo)

Leen Kim is the Assistant Pastry Chef at The Omni Homestead Resort in Hot Springs, Va., where she works alongside a team of bakers to prepare, bake, and embellish a multitude of pastries in the resort’s restaurants.

Before coming to The Omni Homestead, Kim was preparing for a career in business management and working as a personal banker in Los Angeles, when she realized that banking wasn’t her path; she decided to turn her focus towards desserts. She began baking cupcakes in the comfort of her own home and started testing recipes before landing an entry-level position at a local bakery.

In April 2012, she served as a pastry cook and chocolatier at the SLS Hotel Beverly Hills where she was responsible for making chocolates, bon bons, lollipops and other sweets for the hotel, as well as José Andrés’ restaurants, The Bazaar and Tres. Always seeking new opportunities to expand her experience, Kim left the SLS Hotel to become a pastry chef assistant for Flores, a Los Angeles restaurant which she helped open. While there, she not only prepared breads and desserts, but also assisted chefs working on entrees and other savory dishes. For two years, Kim was the Pastry Chef de Partie and Chocolatier for Bottega Louie in downtown LA. Kim was appointed Assistant Pastry Chef at the Jean Philippe Patisserie at Aria in Las Vegas in October 2015 where she managed daily production for the patisseries located at Aria and the Bellagio.

Additionally, Kim sought opportunities to learn from world-renowned pastry chefs. She completed the Contemporary Entremets Petits Gateaux class with Chef Nathaniel Reid at L’École Valrhona in New York; the Spanish Pâtisserie class by Chef Oriol Balaguer at the French Pastry School in Chicago; and the Sugar Workshop and Chocolate Showpiece classes from M.O.F. (Meilleur Ouvrier de France, “Best Craftsman in France”) Stéphane Tréand in San Diego.