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Viloria is the pastry chef at Aulani, A Disney Resort & Spa, where he’s responsible for dessert menus in the restaurants, at banquets, and for parties and other special occasions. He has a staff of 15 pastry cooks, and he takes pride in teaching his cooks the science of pastry art.
In the late 1980s, Viloria was an art major studying oils and acrylics at the University of Guam when he saw an ad for a three-year culinary apprenticeship at the Guam Hotel. He was intrigued.
He extended his apprenticeship to work under a French pastry chef and gained a strong foundation in classical and modern French patisserie and boulangerie, including all aspects of confectionery, chocolate work, sugar pulling and blowing, airbrush work, vegetable, and fruit carving, and wedding cake decor including sugar paste flowers. “It was always challenging,” he says, and he endured his share of setbacks before completing the apprenticeship. One French pastry chef made him toss out a sheet of finished eclairs and go back to the drawing board. Another time, a supervising chef whacked him on the back of the head. “It was a tough group,” he says, “but it made me work harder. By the time I finished my apprenticeship – I was 22 or 23 – I told myself I would be a pastry chef before I was 25. And in two years, I did that.”
He has collected more than a dozen awards and participated in multiple promotional events, and some of his proudest moments included earning a silver medal for Food Presentation at the 1990 Culinary Olympics, winning a 1997 first-place award at the Sapporo Snow Festival Ice Carving Competition and appearing in 2006 on the Food Network’s Sugar Rush “Tropical Episode.”