We're strong women and we're creative, it shouldn't be such a daunting thing to be a presence in a kitchen. We're just as capable, we can really show everybody else what we can do if we just put our minds to it.
As head pastry chef of Hai Hospitality and executive pastry chef of Uchiko, Uchi Austin and Uchi Denver Ariana Quant is elevating the pastry game with her masterful originality.
Growing up in Lubbock, Texas, Ariana was first introduced to the culinary scene helping at her family’s Chinese restaurant. It wasn’t too long before she realized pastry was a passion, and she decided to attend culinary school.
In New York, she studied the pastry arts at the Culinary institute of America. While in school, Ariana worked at Farallon in San Francisco with the James Beard Award-winning Chef Emily Luchetti. Soon after, her pastry career led her to Las Vegas where she worked closely with notable chefs Hubert Keller and Salvatore Martone, as well as earned her way to lead sous chef at the three Michelin Star restaurant L’Atelier de Joel Robuchon.
Then, in 2015, Ariana felt Texas calling once again. She returned to her roots but this time in Austin, Texas as a member of the Uchiko team. Now leading the pastry program for Uchiko, Uchi Austin and Uchi Denver, she showcases her talents with her unique and refined approach.