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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.

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

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

February 23, 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

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

Gonzo Jiménez: ‘I want our creativity and excellence product known worldwide’

November 24, 2021 |

Photos: Nina de Zayas

Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantasticMore info

Charisse Dickens: ‘We get a lesson in history each time we create a dish’

April 30, 2021 |

Amazing testimony of the Head of the R&D Department of José Andrés Think Food GroupMore info

Adrien Bozzolo: “My team helps me to push my own limits every day at Mandarin Oriental Paris”

February 15, 2021 |

The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality. More info

Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”

November 30, 2020 |

The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years. More info

Sean Considine: ‘My desserts are modern, elegant, and simple. I feel like less is more’

November 3, 2020 |

The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.More info

Ross Sneddon: ‘Putting the flavor and ingredients first you always get the best product’

September 2, 2020 |

Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info