Distill the secret of Ronald Guttier's culinary fame and it all comes down to passion. His passion for good food and flavors brought him to cooking, and his intensity is evident in his interest in finding, creating, and serving the best Italy has to offer. Guttier trained at Scuola Alberghiera di Vibo Valentia and has worked at Hotel Relais Chateaux San Felice. His search for the best in Italian cuisine has led him in several directions. One of his quests is finding old cookbooks, a legacy of the area's grandmothers. Another is obtaining the best, purest local ingredients and basics, such as olive oil, butter, breads, and the like. The search is time-consuming, but Guttier takes joy in the process as well as the results. His cuisine is defined by its clean flavors and balanced combinations of taste and texture, plus enticing presentation. He tests all his new dishes at home before serving them at Heavenly Blends. Selecting the best ingredients available each season, he finds ways to prepare them according to Italian tradition. As Guttier settled down in Atlanta with his wife, and now 3 children, he wanted a simple, but rewarding career, and has come to find Heavenly Blends his home away from home.

Joanna Laungely said she started playing with cooking when she was only 10 years old. She followed her interest into the culinary field after gaining her degree in psychology at New Orleans' Loyola University. Laungely trained at the French Culinary Institute in New York. At Restaurant Aquavit in New York she discovered her niche in the pastry kitchen. She made pastries for Chef Paul Prudhomme's K-Paul's in New York, and at Mike's on the Avenue back in New Orleans. From 1990 to 1992 she was the assistant pastry chef at The Windsor Court Hotel, then moved to Tryall Golf, Tennis, and Beach Resort in Montego Bay, Jamaica, as pastry chef. In 1995 she returned "home" to her roots and started a family with her husband of 10 years in the Atlanta area. She found Heavenly Blends to be a perfect fit as she wanted to venture into a more simpler life that would give her more time for being a mother, while still allowing her to share her delectable goodies with patrons. Her experience, and ability to seek out the finest, purest, "no imitation" ingredients, along with her "secret" recipes she won't even share with our food manager, gives her an edge over other coffeehouses and restaurants in and around the area!

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