Baron Hau completed his classic French culinary and pastry training and obtained Le Grand Diplôme from the world renowned Le Cordon Bleu. He trained under chefs who came from Michelin star restaurants and pastry chefs of high calibre, including Chef Christian Faure, who have attained the highest MOF honour in France. A pastry lover himself, Baron’s training in cuisine also empowers him in the realm of gustatory and olfactory explorations beyond ordinary sweetness.
Baron’s gastronomic journey started young. When he was still a teenager, he was left to live by himself, which gave him the opportunity to manage his own food early on. He gained a discerning taste from frequently dining out, and learned the diverse culture of foods from travelling and keen reading. Combining classic training and knowledge in modernist gastronomy, he is now able to create desserts and dishes of innovative flavours that tastes extraordinary.
In our humble studio, we have the honour of inviting individuals with extraordinary skills -- cake decorators, chefs, patissiers -- to inspire us with their passion and share their immense knowledge. Our esteemed guest instructors are listed below in alphabetical order by last name:
Sandy Chak, bean paste flower artist, specializes in bean paste hand craft flowers and realistic flower piping. As Korean flower cake decoration proliferated on social media over the past year, she became fascinated, and traveled to Korea and learned various techniques from the bean paste flower master artists. Thereon, she continues to develop her unique recipe, style and coloring technique.
Sandy is now stationed at Victoria, B.C. As a Certified Instructor of Korea Deco Flower Cake Association & Global Flower Design Association, she continues to teach and share her experience with Canadian cake decorators in bean paste flower art.
Esther Chan is an inspiring chef who specializes in French and Asian fusion cuisine and private dining. She graduated with the Grand Diplome from Le Cordon Bleu, as well obtained diplomas in Culinary Arts and Food and Media from George Brown College.
Aside from teaching various levels of cuisine and pastry classes, Esther shares her culinary expertises in local media outlets through regular food columns and radio talk shows. The multitalented lady is also a piano teacher with over 20 years of experience.
Owing his success to years working as sous-chef of Signatures Restaurant, and at the Québécois powerhouse Toqué!, ranked forefront of Canada's 100 Best Restaurants, Erwin Chen specializes in creative, seasonal and ingredient-savvy cuisine.
Passionate about learning, and deeply versed in the science of food and cooking, he joins the team as a self-professed glutton with a keen interest in all things food related. Erwin is eager to share his professional experience, all the while channeling his inner geek! (BASc Comp Eng, U.Waterloo)
Current classes from Chef Erwin:
Cake decorating had always been a passion for Cathy Lei, who has worked in cake decorating for more than 6 years. Her wedding cakes imbue a classy vintage style, her design reflects her acuity in adjusting the perfect colours.
Keeping up at decorators' front, she endeavoured to South Korea to train her Korean buttercream piping techniques with renowned Korean buttercream artist and educator Kim&Cake professionally. Being certified to teach, she has been teaching the trending techniques in her boutique and at Gusta Cooking Studio receiving excellent feedbacks.
Current classes from Cathy:
Master Sugar Artist Susan Trianos has been in the industry now for 30 years. In this time, she has owned a renowned cake shop in Toronto, Canada, worked for Wilton head office, ran the test kitchen for one of the world's largest food companies (baking division, of course).
Her work has been featured in many magazines, TV shows, billboards and edible props for movies. She now focuses on teaching at cake shows and schools locally and abroad, competing, and judging. She has so much to share, and is more than willing to do so!
Linh Vu is a savoury artist who focuses on the science and flavours of the dishes he curates. Working in the restaurant industry for several years has heightened his expectations for quality and customer service. Starting at the age of 13, Linh developed into a vineyard manager who created and nurtured fields of grapes for winemaking. Although mostly self-taught, Linh has worked alongside several mentors and head chefs that helped to mould his current philosophy of cooking. More recently, Linh was a part of the store opening of Joey Restaurants in Sherway Gardens where he met a team of talented chefs. Linh acted as the saucier by day, and an apprentice by night. Soon after, Linh began his own venture in 2017 called Sumeshi, through Markham’s summer night markets. With a feature in Blog To for Night it Up 2017, Linh was able to share his love for food with others. At Gusta, Linh focuses on a similar concept where eating and enjoying food is an experience in itself.
Linh can be seen this summer at several night markets like Taste of Asia and Night It Up 2018. He is currently working on producing delicious desserts for Gusta Studios and making home-cooked meals for his loved ones daily.
Current classes from Chef Linh: