Ariana Quant

A pastry chef with 20 years of baking experience, Quant, who is first-generation Chinese American began her studies at the Culinary Institute of America in Hyde Park, New York. After completing her externship in San Francisco, she decided to round out her industry training with a degree in hospitality management from the University of Nevada. While in school, Quant moved through some of Las Vegas’s finest kitchens including Le Cirque, Fleur de Lys, and L’Atelier De Joël Robuchon refining her classic French and Italian dessert techniques.

In search of a more soulful life, Quant returned to Texas in 2015, eventually joining the Hai family as Uchiko’s head pastry chef in 2016. In 2020, Quant was named the Executive Pastry Chef of all Uchi and Uchi-related concepts in the Hai Hospitality family: Uchi, Uchiko, and Uchibā.

Quant considers mentorship and collaboration a key to leading her team and continues to elevate and innovate on the already notable dessert menus with her originality and exploration of flavor and texture.