Kentucky Pastry Chef Chase Maus Competes on Food Network’s Season 12 of “Holiday Baking Championship”
Kentucky-bred pastry chef Chase Maus grew up watching Food Network after school. This holiday season, the 31-year-old is competing on its biggest stage.
Maus, a former Covington bakery owner now living in Santa Fe, New Mexico, is a contestant on Season 12 of Food Network’s “Holiday Baking Championship,” which premiered Nov. 3. The season centers on a “Naughty vs. Nice” holiday village, where bakers face fast-paced technical challenges and elaborate main-heat builds.
“It is such a vulnerable experience,” Maus told Queer Kentucky. “You are putting not only your personality on display, because it is reality television, but also the work you are doing and the work your life is based around.”
From Covington’s Rose & Mary Bakery to the National Baking Stage
Before he was crafting mulled-spice tarts and coconut chess pie for a national audience, Maus was drawing weekend lines down the block in Northern Kentucky.
He co-owned and ran Rose & Mary Bakery in Covington, where customers routinely waited in freezing temperatures for a chance at his croissants, pies and pastries.
“The line at the bakery was so insane that I do not even think I would stand in it,” he said. “People were dedicated. They stood outside in 10-degree weather for an hour. At that point I thought, holy crap. We have created something out of our hands.”

Fresh croissants rest on a tray at Rose and Mary Bakery in Covington, Kentucky. The shop, once operated by pastry chef Chase Maus, became known for its long weekend lines and creative pastries.
The success of Rose & Mary created an unsustainable workload for Maus. He lived above the bakery and sometimes worked from 2 a.m. to 7 p.m. He said friendships and family relationships suffered, and the partnership with the bakery’s investor grew sour — eventually leading to the closure of the bakery.
“I felt like I had shot my ego in the face,” he said. “The namesake of the bakery was no longer mine. I left with nothing.”
After closing Rose & Mary, he took several months off to take a break from his passion and mourn his loss. He eventually joined the Otto’s Restaurant Group, where he helped open a small bakery inside Mama’s and handled desserts and bread service for the company. The job, he said, helped him recover.
“It was an awesome kitchen and a good group of people,” he said. “It allowed me to lick my wounds and get back into the kitchen.”
Inside Season 12 of Holiday Baking Championship and How the Competition Works
“Holiday Baking Championship” is one of Food Network’s flagship competition shows. Each season, professional and home bakers face themed preheat challenges and larger main-heat bakes requiring multiple components and elaborate holiday displays. Judges taste and critique each dish, sending one baker home nearly every week.
During Season 12, bakers are divided into Team Naughty and Team Nice in a holiday village setting, with team wins occasionally providing immunity.
On paper, bakers have about two and a half hours for most main heats. In reality, Maus said, the clock feels crushing.
“Watching the show, it is easy to think, ‘Two and a half hours is plenty of time,’” he said. “But it does not feel that way. You are in a kitchen you do not know, with one walk-through before baking. Everyone is equally scared.”
He added the emotional vulnerability is even more intense than the technical pressure.
“It is really hard to stand in front of Food Network personalities and famous pastry chefs and have them pick apart your plate,” he said.
In the first episode, Maus bakes a brown butter coconut chess pie, a spin on a traditional Kentucky dessert, helping Team Nice win the week and secure immunity. As the season continues, bakers tackle themes ranging from holiday cocktails to Chrismukkah, blending Christmas and Hanukkah elements into plated desserts.
What Competing on Holiday Baking Championship Really Feels Like

Season 12 contestants of Food Network’s Holiday Baking Championship gather on the show’s holiday village set, where they compete in the Naughty vs. Nice themed baking competition.
When Muas watched Episode 3 with friends, an installment he said he does not feel he “shines in.”
“Watching it again is so hard,” he said. “It is such a vulnerable experience. You know exactly what happened, but reliving it is tough.”
He wishes viewers better understood the emotional reality of competition baking.
“I wish people could see the humans running around and thinking,” he said. “Some people online can be so harsh. If I had the bravery to dive into Reddit, which I do not, I know people would have a lot to say about contestants’ mess ups or their looks.”
He hopes fans cheering for him will extend empathy to the entire cast.
“If you are watching the show and you are a fan of Chase, do not be so hard on the other contestants,” he said. “It is still television. It is edited, even though the baking is real.”
Keeping results secret has been one of the season’s biggest challenges.
“It is so hard,” he said. “You want to justify things or explain what happens next, and you just cannot. I have to sit on my hands.”
How Kentucky Roots and Queer Identity Shape Chase Maus’ Baking Style

Blueberry crumble cheesecake danishes sit freshly baked and dusted with powdered sugar at a local bakery, showcasing one of its popular laminated pastries.
Maus’ baking is grounded in Kentucky traditions and French pastry mechanics. He gravitates toward pies, laminated doughs and anything built around cold butter and mechanical leavening.
“Pie would be one thing I am known for, but croissants were the backbone of Rose & Mary,” he said.
He often incorporates bourbon into recipes, citing Woodford Reserve, Basil Hayden, Elijah Craig and Wild Turkey 101 as family staples.
“Bourbon is a rite of passage in my family,” he said.
Maus said his queerness also shaped his path into food.
“At the same time that I was coming out as a gay man, I was also deciding to leave behind everything I thought I wanted to do and lean into food,” he said. “As I developed my queer self, I stepped into this world of artistry and creation.”
That influence shows most clearly in his plating and decoration.
“There is a very clear, colorful, expressive way in which I decorate or plate something,” he said. “It ties to my queerness and my desire to be different and not fit into a box.”
Community support and next steps
Since the season premiered, Maus’ phone has been flooded with messages from former classmates, teachers and longtime Covington customers.
“It has been overwhelming in the best ways,” he said. “People I have not heard from in years are reaching out. It has been really fun to host watch parties with my friends and my boyfriend.”
Santa Fe slows down in the winter, giving him time to plan what comes next. Maus is at work on a pie-focused cookbook he describes as “fun, sassy, creative” and partly self-help inspired.
He is also exploring additional competitions, pursuing awards and thinking about where he and his boyfriend may eventually settle.
“I am very open to what that looks like,” he said. “In the long run, there might be a move in my future. One day I want to get back to having my own thing.”
Where that future lands, he said, is still unfolding. But stepping onto the Food Network stage has reminded him of something he needed to feel again after closing his first bakery.
“I grew up watching these shows,” he said. “I felt like I should push myself to dream again. Now I am just trying to enjoy it and see where it takes me.”















