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From chef to chef

Chef Santiago Corral is a delegate of so good .. magazine. With his restless outlook and his eye on the latest trends in high pastry, he will be revealing the work of great chefs from all over the world. Professionals with their own shops, executive chefs at luxury hotels, and non-conformist chocolatiers will be the usual protagonists of his trips. Through his viewpoint from chef to chef, we will have one more opportunity to discover how modern pastry evolves in every corner of the planet.

Nicolas Rouzaud: ‘We really got to know our neighbours and have built a strong relationship with them’

June 20, 2023 |

At The Connaught Patisserie, in London, this chef proposes jewel-like cakes with seasonal ingredients and for all occasions.More info

Eunji Lee: ‘To open my own pastry shop was my all-time dream’

April 4, 2023 |

The acclaimed Korean pastry chef opened her own dessert pastry boutique, Lysée, in New York in 2022.More info

Elle Lei: ‘Seeing people get excited about my creations is borderline addictive’

February 27, 2023 |

In SUGOI, the acclaimed chocolatier has been producing handmade and hand-painted treats that have people exclaiming, “Oh, wow!”More info

Tom Coll. How to be a pastry chef in the most luxurious hotel in the world

February 7, 2023 |

As executive pastry chef of Burj Al Arab Hotel, his mission is to bring his personality to his culinary creations for elite clientele.More info

François Galtier: ‘I love it when the cake gives a message or says something about me!’

October 20, 2022 |

His pastry comes to life thanks to the hyperrealism and artistic sense of his works. Welcome to the animated world of Monsieur Galtier at so good #28.More info

Carmen Rueda: ‘I have to explain to people that a dessert restaurant isn’t only sugar or cream’

September 27, 2022 |

The executive pastry chef of Brix Desserts assures that Dubai is in a culinary revolution and defends that the flavor of a dish has to taste like its main ingredient.More info

Dimitris Economides: ‘My cakes are generous, well-rounded, and well-traveled’

August 18, 2022 |

A good cultural background, admiration for the architectural richness of his beloved Athens, and a repertoire of cakes according to the modern space that he has developed, this is how to best describe the pastry of this “Pastritect”.More info

A ‘brightness’ in the gateway to Asia

March 25, 2022 |

The chef has become the great ambassador of Vladivostok in the world, thanks to his establishment named Vspyshka.More info

Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’

March 3, 2022 |

Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.More info

Chong Ko Wai: ‘The more difficult the craft, the more satisfying it is for me’

January 26, 2022 |

Does the pastry chef create? or we rather improvise from the knowledge and experience we have. This is the stimulating point of view of this chef, also known as Bread Pitt in InstagramMore info