Pastry Chef Kenneth Magana of Wolfgang Puck Fine Dining Group - Biography

Washington, D.C.,

November 2011

A native of Chicago, Kenny Magana attended various colleges majoring in mathematics and chemistry before discovering his love for the culinary arts. He enrolled himself in the culinary arts program at Joliet Junior College located in Illinois. When he graduated in 1995, he began his career at Wolfgang Puck's Spago Chicago. This environment exposed him to all aspects of the kitchen before he found his home in the pastry department. Under the guidance of Corporate Executive Pastry Chef and Associate Partner Christophe Ithurritze, Magana was able to master the basics of pastry arts and baking and develop a strong work ethic.

In 1998 he moved to Las Vegas and continued to hone his skills at The Mirage, where he was able to work with such notables as Eugene Ess and Alex Stratta. He became the Pastry Chef of Wolfgang Puck's Postrio restaurant located inside The Venetian Hotel in the year 2000. Using his expertise, he helped develop the pastry program there for the next five years. In 2003, Magana's hard work was recognized, and the restaurant obtained the Las Vegas Life Epicurean Award for "Best Desserts Las Vegas". In 2002, Magana earned a Gold Medal acquiring the coveted title of Best of Show Patisserie in the Showpiece Competition at the International Hotel & Restaurant show in Las Vegas. In 2005, he competed in the National Pastry Team Championship.

He is currently the Director of Pastry for the Wolfgang Puck Fine Dining Group, of which Brasserie Puck is the most recent to open in 2010.