These nominees are pastry chefs who prepare desserts and pastries and demonstrate a high standard of excellence and culinary artistry. Theses nominees serve as inspirations to other food professionals. They must have
been a pastry chef for five years with a minimum of two years in Maryland by January 1, 2009.

In 1996, Chef Jaime Ayala came to Washington, DC from La Virtud Culinary Institute in Honduras. For ten years, Chef Ayala perfected his culinary craft under the direction of Bob Kinkead, at his eponymous Kinkead’s.  Ayala diligently worked his way from line chef to sous chef and in 2006, he was given his first opportunity as Executive Chef at Ranazul Tapas and Wine Bistro in Fulton, Maryland. While at Kinkead’s. Chef Ayala developed a simple and fresh style of culinary artistry that encouraged return guests time and time again. It is in this style that Chef Ayala employs at Ranazul—taking guests on an international tour from seafood to steak—tasting delicious influences from all over the globe.

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