Meet the Team
 Ryan Young, Owner and Baker. Ryan began cooking and baking at nine years of age with the Boy Scouts and summer cooking classes. Before graduating from high school he prepared foods with very different menus and populations. One summer he did daily food preparation for 60 women and children in a shelter. The next summer he knocked on the kitchen door of Certified Master Chef Fredrich Gitschner of the Houston Country Club. Both locations were fast paced productions of quality foods. He then knew that culinary arts would be his calling.
The day after graduating from high school in 2000 in Bloomington, Minnesota Ryan enrolled at the Le Cordon Bleu Culinary Program. During an interview for entrance to the Culinary Arts Program Ryan was asked if anyone in the family was in the culinary field. Having someone in the business is an indicator of success in the program. While Ryan was not yet born his grandfather had a bakery for a brief time. He and his brother were the first to deliver pizza in their small town. Who knew just knowing of his grandfather's experience wold launch a career?
Ryan's first job in Houston was in the owner's suite for the NFL Team. He was responsible for setting up and manning the grand buffet. While many celebraties and cheerleaders came and went one photo was captured of Ryan whipping up an omelet for George Bush, Sr. A chef from a former job invited Ryan to work for two years in the Virgin Islands at the Westin Resort and Villas, St. John. One of the features at the Beach Cafe was the Banana Foster Bar. Banana Foster is a dessert made from bananas and vanilla ice cream, with sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The sauce is cooked and then the alcohol is added and ignited. The preparation of the dish is made into a tableside performance as a flambe. Ryan and Letty create the cakes for many Quinceaneras and are also the personal chefs for Banana Foster Bar at the reception.
For a year Ryan worked for a European temporary chef agency. He was one of the eight chefs at the Bahrain Grand Prix at the Formula One race. The Kingdom of Bahrain is a small island country in the Persian Gulf ruled by a royal family. Tents were set up in the desert to cook for the King and his 200 family members. After a days preparation the crew was told that the King had decided to eat in London. The crew ate a King's feast that night. On a return visit for three weeks they had a few days off to tour the area.
On his 20 something birthday, he arrived for a temporary assignment at the Soccer World Cup in Germany. He was asked to stay on for six months at one of the best restaurants in Germany, Zum Lowen with a One Michelin Star rating. The Michelin rating system operates on the principle that only reviews by annonymous, professionally trained experts can be trusted for accurate assessments of a restaurant's food and service as opposed to restaurant patron reviews. They always put on a grand presentation.
Work Bio to be Continued....
Letty Martinez-Monjo, Owner and Decorator, is first the proud mother of four wonderful children, Carlos Jr, Jorge, Candy, and last but not the shortest Rolando. Letty started here work career at The Woodlands Resort and Convention Center in the Woodlands, Tx. Letty was first placed in a position in the employee cafeteria by then Executive Chef John Brazie. After reports of upscale dinning in the cafeteria being heard in the back halls of the resort her talent for style and food design was reconized and she was quickly promoted to bakers asstiant.
There in the bakery she began her love for the world of pastry and cakes, so much she had accepted an additional position as lead decorator for the Kroger Company in a local bakery. She being a business woman having owned several business before, her masterful work with cakes she was natural and with her great customer service and felt at home in the bakery meeting and greeting customers and listening to there needs, she would often go beyond the "templates" at Kroger and whip-up something custom and wow her unsuspecting customers. That was again noticed by management and a vendor who offered a larger regional postion with there company Deco-Pac a bakery training and supply company. Letty declined the postion and desided to remain here in Houston.
After leaving the Resort and the Kroger Company she started a small in-house bakery for a family restruant chain producing the desserts for multiable locations after getting it up and running on its own two feet, Letty felt it was time for her to branch out on her own. With the love and encouragement from family and friends with Ryans love and support Letty started Yummy Tummy Pastries in June of 2010 in Humble, TX.
Candy Martinez, Fondant Expert, at the age of only 15, Letty's only daughter, under a watchfull eye Candy is becoming a real standard at Yummy Tummy Pastries you might find her here after school, if the marching band is not playing somewhere where Candy plays clarianet for an MacAurther "Generals" High School in Aldine ISD.
Candy has pure talent when it comes to the difficult fondant work on cakes, she has a nack for matching colors, and thats not so easy when you have to determine that fondant darkens overtime and can change drasticly. Making logos to the tee and caractures are the much needed skilled work that helps propell this little local cake shop forward into success. You can view much of Candys fondant work in the photo album on this website.
Candy will not be around long as this lead cake assistant is a Top honor student in the Aldine ISD and in the Top 20 for her Class in the district, She is looking forward to freedom from those three boys back at home and attending University at one the Top nations Ivy leagues. You will be missed!
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