Chef Tiana Diaz-Acosta
Chef Instructor, Baking and Pastry Arts
My teaching style is hands-on, encouraging, and rooted in real-world experience. I believe in sharing knowledge, techniques, and lessons learned while mentoring students to build confidence, embrace mistakes, and find their own passion for the craft.
About
From Portland to Colorado, Chef Tiana Diaz-Acosta has built her career as a pastry chef on curiosity, dedication, and a deep love for baking. Her journey began in Oregon, where she earned her Baking and Pastry Certificate at Le Cordon Bleu Portland and gained hands-on experience at Nuvrei bakery while completing her studies.
After returning home to Colorado, Chef Tiana joined Spruce Confections in North Boulder, where she spent three years laminating dough and developing a passion for artisanal breads and classical pastry techniques.
Her career has since taken her through diverse kitchens, including production roles at the Denver Museum of Nature and Science and the Limelight Hotel in Boulder.
Chef Tiana joined Auguste Escoffier School of Culinary Arts in 2026. She brings her practical industry insight into the classroom to help students build confidence, refine essential techniques, and find their own passion for the craft.
Outside the kitchen, you can find Chef Tiana rollerskating, dancing, or out on the disc golf course.
Certifications & Affiliations
- StafeFoodSafety Food Manager
- StafeFoodSafety Training and Testing Proctor
Professional EXPERIENCE
- Pastry Cook, Limelight Hotel - Boulder, CO
- Pastry Cook, Denver Museum of Nature and Science - Denver, CO
- Bakery Supervisor, Spruce Confections - Boulder, CO
Dish Examples
Passionata
This Passionata was a demo in class that I recently did.
Chocolate Torte
This is a Chocolate Torte I made when I was attending culinary school. Fun to see where I started to now.
