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Ariana Quant

Head Pastry Chef, Uchi Austin

A pastry chef with over 13 years of baking experience, Quant began her studies at the Culinary Institute of America in Hyde Park, New York. Joining the San Francisco restaurant Farallon for her externship, she trained under James Beard-awarded pastry chef Emily Luchetti. While completing her degree in hospitality management at the University of Nevada, Quant moved through some of Las Vegas’ finest kitchens, including Le Cirque and Osteria del Circo, refining her classic French and Italian dessert techniques. Post graduation, she worked as a pastry cook at Hubert Keller’s Fleur de Lys/Fleur, eventually moving on to manage a team at Joël Robuchon and L’Atelier De Joël Robuchon while serving as the latter’s lead sous chef. In search of a more soulful life, Quant returned to Texas in 2015, eventually joining the Hai family as Uchiko’s head pastry chef in 2016. She continues to elevate the already notable Uchiko dessert menu with her originality and new twists on Uchiko classics—as well as serves as head pastry chef at Uchi Austin and Uchi Denver.

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