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Rebecca Quan

Pastry Chef - Las Vegas

Born and raised in San Francisco, Becky grew up surrounded by food. After high school, she went to California Culinary Academy and received a degree in baking and pastry arts. She worked in several restaurants in San Francisco before making the move to further her career in New York.

While in New York, Becky worked with the Dinex group at Boulud Sud. From there, she joined the team at The NoMad Hotel, where she rose through the ranks, and eventually moved to Las Vegas to be the opening Executive Pastry Chef for The NoMad at Park MGM. After NoMad, she went on to be the Executive Pastry Sous Chef for Aria Casino, and then culinary director for a wholesale production kitchen, before she found her way to KYU LV.

Hometown: San Francisco, CA

Favorite Cuisine: Chinese

Favorite Drink: Sparkling water

"If you don’t like something, change it. If you can’t change it, change your attitude." - Maya Angelou