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Spoon & Stable names new pastry chef, Diane Moua moving to Bellecour

Moua will help open a second Bellecour Bakery location in St. Paul this summer.
Gavin Kaysen, Alexandra Motz and Diane Moua

Gavin Kaysen, left, Alexandra Motz and Diane Moua of Soigne Hospitality Group.

Spoon & Stable's acclaimed pastry chef is joining Bellecour Bakery, where she'll grow the bakery as it opens a second location in St. Paul this summer.

Chef and restauranteur Gavin Kaysen is changing things up at his restaurants, announcing Thursday he's promoting pastry sous chef Alexandra Motz to a leadership position within Soigne Hospitality Group. 

Motz will be the new pastry chef at Spoon & Stable in Minneapolis starting May 3. She'll be replacing acclaimed pastry chef Diane Moua, who is joining the Kaysen-owned Bellecour Bakery team.

“Alex has shown tremendous professional growth as a leader and a pastry chef since joining our team and has stepped up in really meaningful ways in the past year as we’ve faced so many challenges as a restaurant business,” Kaysen said in a news release. “The mentoring relationship between Diane and Alex is a strong bond that will continue. 

"For us, this marks a moment of transition and recognition for them both as they focus on their own professional growth and the evolution of Spoon and Stable and Bellecour Bakery," Kaysen added.

Moua will be the pastry chef of Bellecour Bakery at Cooks in Minneapolis' North Loop. There, she'll focus on developing the Bellecour Bakery concept and "explore new opportunities for the bakery's growth," which will include a second location set to open in St. Paul this summer. 

The opening of Bellecour Bakery's second location at the flagship Cooks of Crocus Hill location in St. Paul comes after Kaysen closed his 3-year-old Bellecour restaurant in Wayzata last summer amid the COVID-19 pandemic. He'd already opened a popup Bellecour Bakery in Minneapolis, and later shared plans to make the popup permanent

Motz and Moua both joined Spoon & Stable when it opened in 2014 after having worked together at La Belle Vie. 

“I became a pastry chef because of the artistry,” Motz said. “I find my creativity through colors especially in spring and summer with the variety of fruits and vegetables available. The thoughtfulness of our ingredient sourcing at the restaurant will also help me incorporate new ideas in the dessert menu.” 

Moua served as the pastry chef at La Belle Vie and has been a finalist for the James Beard Award's Best Pastry Chef twice, as well as honored other national and local awards. 

“It’s rewarding to see someone you’ve mentored grow into their own,” Moua said about Motz. “Mentorship is a huge part of culture here and I’m excited for us both in these new roles.”

Cooks of Crocus Hill, a leader in culinary and kitchen staples, has a third location on Main Street in Stillwater. There's no word on if future expansion plans for Bellecour Bakery will include Stillwater.

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