Bio
Diana Moles - Senior Vice President of Innovation for The Eli’s Cheesecake Company, wears two toques—one creative and the other technical. Diana oversees research and development of new products for domestic and foreign markets and directs the process and application of baking technology. Her deep understanding of food science allows her to magically turn concept into reality. Her professional training includes time at the American Institute of Baking and the Culinary Institute of America. An award-winning pastry chef, Diana is also a member of Les Dames d’Escoffier. She teaches cooking and fine pastry classes in the Chicago area and is also an advocate for people with disabilities.
Elissa Narow - Elissa Narow, a native of New York, developed her passion for food from a young age. Her culinary journey began alongside her grandmother in the kitchen during festive occasions, and she found equal inspiration in the creative and delightful dishes her father would whip up from time to time.
While attending culinary school, Narow's fascination with pastries took center stage. Following her graduation, she embarked on her professional journey in the vibrant culinary landscape of Chicago. Her foray into the world of fine dining began at Trio (Evanston), setting the stage for her subsequent roles as a pastry chef at renowned establishments such as Blackbird, Avec, Custom House, Spring, Perennial Virant, Vie, Frontera Grill, Topolobampo, and most recently, Eli’s Cheesecake.
Elissa is deeply dedicated to mentoring and making a positive impact in her community. This commitment shines through in her collaborations with local schools and her involvement with the Marillac St. Vincent food pantry in East Garfield Park.