Charles deVries, Executive Pastry Chef, has been baking for as long as he can remember. While growing up in upstate New York, Charles’ French grandmother often enlisted his help in baking French bread. His mother and other grandmother were wonderful cooks. Charles’ interest in baking grew alongside his love of art. Inevitably, these two passions intertwined and grew into a very satisfying career in the pastry arts.

Charles is a graduate of the Culinary Institute of America and has also studied at Ecole Lenotre in France and with leading pastry chefs. A certified Executive Pastry Chef, he worked for 13 years at La Chaudiere, a AAA five diamond, DiRONA award winning French restaurant in Winston-Salem, North Carolina. He has won numerous awards in competitions and has participated in the prestigious Patisfrance Pastry competition in New York City. He teaches pastry arts at AB Tech’s culinary program.

Charles has over twenty years experience as a pastry chef. His passion is working creatively with pastry, chocolate and sugar.

Telle King, the business manager for Chez Nous Confections, is a graduate of Colorado College and Wake Forest University’s Physician Assistant program and worked as a P.A. for eighteen years before starting Chez Nous Confections with Charles, her husband. She is currently a student in the Masters of Entrepreneurship program at Western Carolina University.

Telle has excellent planning and organizational skills. She is a people person and is detail-oriented. Telle works closely with Chez Nous clients, from the cake consultation until the event date, making sure that all of the specifics are clearly spelled out.