Justylyn Alair, originally from Angeles City, Philippines, moved to Northern New Jersey, where her appreciation for diverse international cuisines began to flourish. Growing up in a vibrant, multicultural suburb near New York City, she was exposed to various flavors and culinary traditions. This early exposure fueled her passion for the culinary arts, leading her to attend Johnson & Wales University in Providence, RI. During college summers, she worked at The Westchester Country Club under Chef Edward Leonard, CMC, an experience that sparked her drive to excel alongside IKA Culinary Gold Medalists.

 

After completing her studies, Justylyn gained valuable experience at Bar Boulud in New York City and joined the esteemed Greenbrier Apprenticeship program in West Virginia. Over four years, she honed her culinary and competition skills, deepening her understanding of cooking. Following her apprenticeship, she served as Chef de Tournant at the Polo Club of Boca Raton and the Cosmopolitan of Las Vegas, immersing herself in local cuisines and cultures.

 

Her move to Northwest Colorado marked a turning point, as she was captivated by the region's lush agriculture and stunning landscapes. Embracing her love for outdoor adventure, she delved into live fire cooking, focusing on intimate dining experiences that foster connection through shared meals and conversations. Now a culinary consultant, Justylyn curates pop-up and farm-to-table dinners, drawing on her rich background to bring people together and celebrate the unifying power of food.

From a young age, Sarah Helzer's passion for baking was ignited while working alongside her mother in the kitchen, leading her to discover her love of pastries. Focusing her homeschool education on pastry arts, Sarah embarked on an enriching journey. Following her high school graduation, she ventured to West Virginia to train at The Greenbrier Resort, becoming the inaugural pastry apprentice for three years. After showcasing her skills in a live competition, Sarah graduated and sought her next challenge. Seeking comprehensive expertise, she assumed the role of Cake Artist at the Fontainebleau Miami Beach, crafting a variety of distinctive custom cakes and desserts. Transitioning to Las Vegas, she interacted with renowned Pastry Chefs as a Pastry Sous Chef at The Cosmopolitan of Las Vegas, specializing in petit pastries and plated desserts. Subsequently, Sarah's path led her to the serene surroundings of Steamboat Springs. Serving as the Pastry Chef at Sauvage, she curated plated desserts for tasting menus and oversaw bread production. Today, she thrives as a Pastry Chef Consultant, designing bespoke menus for clients and private events. Additionally, she is a Vanilla Vanguard Ambassador for Nielsen Massey Vanillas, creating recipes and inspiration nationwide. Sarah takes delight in experimenting with unique flavor combinations and aspires to impart her passion and expertise to others.

​

​

​

​