Chef Whitney McMahan is the Pastry Chef for Uchi Concepts in Houston, Texas. She was one of the 4 incredible finalists in our 2025 Center Stage competition! We recently interviewed her to learn a little bit more about her culinary journey. Read the full interview below and don’t forget to follow her on Instagram!
Tell us a little bit about your culinary journey and how you got to where you are now.
In 2010 I was a college dropout and I had no idea what I wanted to do. I went to culinary school on a whim and ended up falling in love with the industry. I fell in love with fine dining during my externship but wanted to be well rounded in my career so my first few years I worked in a variety of pastry jobs- a high-volume cafeteria-style restaurant, a brunch spot, and a gelato shop. Finally I felt like I’d earned the opportunity to work in fine dining, and I got a job working at Uchiko in Austin, TX. I worked my way up to lead pastry cook and learned how to create beautiful and creative desserts under the guidance of Chef Ariana Quant. I left the company for a few years, until Chef Ariana invited me back to be her Pastry Chef for Uchi Concepts.
Why were you originally drawn to working in pastry?
I grew up making cookies at Christmas with my mother and great grandmother- we would make at least 8 different types of cookies, and give them away to everyone we knew. I think the nostalgia surrounding that memory is why I went to culinary school and focused on patisserie. And I have an artistic streak that is attracted to the beauty of dessert.
What is your favorite part about your job at Uchi?
My favorite part of working for Hai Hospitality is developing pastry cooks throughout our company. Its rewarding to facilitate the growth of someone’s career and seeing someone blossom in their culinary style is truly something to behold. Of course, I also really love creating food. My position allows me to create in three different concepts within the Uchi brand, and it’s really energizing to collaborate with Chef Ariana and our CDCs to create dishes that are innovative and speak to their specific market.
What influences or inspirations do you draw from when creating a new dish?
I enjoy elevating nostalgic childhood desserts. I think once a year I try to find a new and creative way to create an homage to the Orange Creamsicle. I also spend a lot of time looking at what other chefs are creating–and inspired by–through Instagram, and cookbooks.
If you could only eat one dessert for the rest of your life – what would it be and why?
Okay, this is going to be controversial, but I’m not really big on sweets. If I had to eat one dessert for the rest of my life, it would probably be ginger molasses cookies. I rarely eat dessert for fun, but I can’t say no to a warm soft ginger molasses cookie under any circumstances.
What is one culinary dream you’d like to accomplish in your career?
I’d like to be the executive pastry chef of a restaurant group. I’m currently working my way towards that, and it feels like it’s something I’ll be able to accomplish!
Who is/was a mentor to you and what was one of the most important things you learned from them?
Ariana Quant is and has been my mentor for the past seven years. She taught me to find my voice as a Pastry Chef- both in food, and in leadership. I’ve had a hard time speaking up, and she has always encouraged me to say what is on my mind.
What advice would you give to other women working in culinary who want to advance their careers?
Know your worth, and fight for it. I’ve had plenty of times in my career where someone has spoken over me, or I’ve been passed over- being too passive or anxious to speak up for myself. My career didn’t start to progress until I made myself heard and started saying what I wanted to accomplish. I also think finding a workplace that fits the culture you need to succeed is imperative. Not every job is going to be right for you- it’s important to find an environment that will give you opportunities to be heard.
