Meet the Team
Johann Tremor
Owner and BakerTremor was born and raised in Paris in the heart of the 18th arrondissement. In 2013 he moved to the United States and began working at a chic, 16-seat French Bistro in Miami Beach.
One thing Tremor craved in the U.S. was authentic French bread. He couldn't find any at the grocery stores, and he missed being able to walk to his local boulangerie and buy a fresh loaf. Tremor began studying and working with a baker named Florian Barbier, who ran a wholesale company that provided baguettes to restaurants around the city. Tremor was smitten with the process immediately.
He stayed dedicated to the craft. For the next six years, he worked with Barbier at his wholesale bakery. Tremor worked shifts from 9 p.m. until 6 a.m., and then as the sun began its crawl across the sky, he would begin making deliveries, driving almost an hour from the warehouse in Fort Lauderdale, Florida, to drop off fresh baguettes at sleepy restaurants and hotels in Miami.
After moving to Chattanooga with his wife and children he worked on launching a bread subscription program, led a delicious French dinner program at Adelle's Creperie featuring classics like steak-frite and ratatouille.
In February 2026 he opened Oui Oui Boulangerie where he continues his craft of artisanal hand-made pastries and breads.
Siliza Tremor
Co-owner and Creative DirectorSiliza Tremor has always had an eye for the arts and fashion. She got her first retail job at 18 years old. When she was 21, she started her career as a vintage buyer in Sacramento — delving into the world of fabrics and designers and manufacturing. She moved to bright and sunny Miami at 23, where she managed a designer consignment store for two years in the design district before opening her own vintage shop, The Wired Heart, in midtown Miami.
Tremor was passionate about curating vintage clothing and finding garments with history. She sought out pieces with quality fabrics that stood out in the mass-produced onslaught of cheap fashion.
She then worked at SoHo House in Miami Beach as membership manager. She said that job was creatively fulfilling because she took on projects like community dinners and hosted events for Art Basel. All of this informed her creative spark.
Moving from the beaches of Miami to the mountains of Chattanooga, she is raising her three daughters all the while, curating a vintage-line at Casa Cool and running Oui Oui Boulangerie which she co-owns with her husband. She hand-selects artisanal and craft products, sourcing both from France and the local community.
Valentina Astacio
Being raised by a single mother and sister Astacio was drawn to learning more about food and pastry and how it interconnected with community and hospitality. Working early on in her career in managerial and lead positions, she established herself at various places in Chattanooga such as Milk and Honey, Common House, and Little Coyote. Graduated from culinary school right here in Chattanooga before going to Italy to further her training. She spent months in Florence, Italy working at a Michelin starred restaurant called, La Leggenda dei Frati. She learned how to sous vide beets, cook rabbit and create chickpea foam for the magical dishes there. More importantly she developed an understanding of how the quality and production of your ingredients impact the overall outcome of your product. She returned to the U.S. wanting to find a place to match this ideology and that is where she found Oui Oui. She started working with Oui Oui Boulangerie in June. You can find her crafting artisanal toasts, up at the front counter, and more.
Front of House Lead
Lyric Lewin
Lewin is a food writer, photographer and journalist who's worked across international kitchens and newsrooms. She’s traveled to South America, the Middle East, Asia and beyond to write and photograph these stories.
She’s worked for award-winning organizations including, CNN, Whetstone and the Chattanooga Times Free Press.
Communications Director
Sous Chef of Oui Oui BistrotHeather Bell
After a successful 25-year career as an advertising and marketing executive—spanning roles as the leader of the in-house agency at The Coca-Cola Company and Managing Director of a production agency — Bell made the decision to pivot towards a new role and fulfill a new professional passion.
Upon completing culinary school, she was hired at Amada Tapas and Wine as a line cook. She gained experience across different stations from Garde Manager to Expo and contributed several key menu items that are still featured.
She was drawn to the strong brand at Oui Oui and came to join the team this year. Whether she is testing recipes, designing menus, or managing the practicalities and logistics of an event, she brings the same strategic rigor and dedication to excellence that defined her decades in the marketing industry.
Pastry Sous ChefHope Plating
Plating‘s been baking her entire life, but she started specializing in wedding cakes at 14 years old. Her degree in sculpture from Covenant College helped hone her artistic approach towards creating cakes and develop her philosophy of food into not only viewing baking as a skill to master, but as a vessel for connection. She’s excited to be baking at Oui Oui because, as a lover of both people and food, what could be more fun than watching folks connect over something delicious she gets to make for them?
Plating can’t wait to train under Tremor and hopes to be feeding the whole city in no time.
Joshua Wiegand
Wiegand began his career working as an advanced emergency medical technician with first responders in Monroe County and Chattanooga. He pivoted to working in restaurants with the same dedication. He has worked both front of the house and back of the house positions at Culver’s, 2nd American and Han Mi. He studied French at La Sorbonne in Paris followed by a French internship at a farm making jams at Le Mouton Vert on the small French island of Ile D’Orleron. He is excited to bring his knowledge of the French-language to his work at Oui Oui.
Front of House Team
Dawson Bailey
After nine years as the chef and owner of Bela Lisboa Bailey is now looking forward to working with Chef Tremor on creating French classics for breakfast and lunch at Oui Oui Bistrot.
Executive Chef of Oui Oui Bistrot