About Lynn Mansel

Chef Lynn Mansel was born and raised in Llanelli, England and began his culinary career in 1969, serving as an apprentice at the Seabank Hotel in Porthcawl, South Wales, England.

While earning his culinary degree in pastry from the City & Guilds of London Institute, Chef Mansel served as the third Pastry Chef at the five-star London Tara Hotel. It was here that Rene Schubert taught Chef Mansel the art of sugar work and wedding cakes, an experience that continues to drive his interest in training up-and-coming pastry chefs at Mohegan Sun.

Before joining Mohegan Sun in 1996, Chef Mansel opened retail and commercial businesses, Mansel's Patisserie & Bakery in Avon, Connecticut, and Desserts International in Woburn, Massachusetts in 1989.

Currently Chef Mansel is the Pastry Chef of all Mohegan Sun-owned restaurants. In this position, he approves all pastry menu decisions, oversees the entire pastry staff and continues to cook up unique pastries for holidays and special occasions.

Among the highlights of his career at Mohegan Sun are the "World's Largest Wedding Cake," which he constructed in February 2004 and still holds the Guinness World Record at 17-feet tall and 15,302 pounds. He has created several chocolate dresses, modeled at various events and also takes pride in his annual holiday Gingerbread House, seen outside of The Shops at Mohegan Sun each year. The pastry house has peaked at 24-feet.

Chef Mansel leads a team of chefs in Mohegan Sun's pastry shop and also planned and assisted the grand openings of Mohegan Sun at Pocono Downs and Casino of the Wind, which opened in August 2008.