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so good #3 Archives - so good.. magazine

Marike Van Beurden

“I like light, not too sweet, interesting flavors, something that boosts you even at the end of a long dinner.”More info

Miguel Sierra

Multidisciplinary chef who reaches pastry through savory cuisine. Spain’s champion in 2001. Inexhaustible source of creativity.More info

Gianluigi Bonelli

One of the most acclaimed culinary figures in Asia, he runs the restaurant GE in Hong Kong.More info

Jordi Pujol

Spain’s Best Pastry Chef in 1995, he has aimed his career at teaching as a professor at the Joviat School.More info

Olivier Bajard

One of the great representatives of French patisserie, he runs the Olivier Bajard school in Perpignan.More info

En-Ming Hsu

World champion in Lyon 2001. Professor at the prestigious French Pastry School in Chicago.More info

Mark Best

He combines French tradition and Japanese perfectionism in his bakery Aigre Douce in Tokyo.More info

Norihiko Terai

He combines French tradition and Japanese perfectionism in his bakery Aigre Douce in Tokyo.More info

Gabriele Riva

Pastry consultant, a great expert in oriental ingredients and in the architecture of desserts.More info

Jimmy Macmillan

He has built a successful career in desserts stations at high-end restaurants. He runs the JM Purepastry consultancy.More info