On October 26 and 27, Antwerp, Belgium, will host the grand final of the World Chocolate Masters 2026, one of the world’s leading chocolate competitions, organized by Cacao Barry.

 

Under the theme “Play!”, the competition invites participants to play with ingredients, flavors, and textures to create a fun and sensory experience.

 

These are the 15 chefs who will compete for the title:

 

Łukasz Roguski (Poland)

He has extensive experience in competitions as winner of the European Cake Decorating Championship and Polish Restaurant Dessert Champion. 

From childhood, he has been involved in the world of pastry thanks to the family business, Cukiernia Małgosia, and for the past ten years, he has been continuously training to perfect his skills.

 

Vincent Denis (Benelux)

As a child, on a trip to Vendée, Vincent Denis was fascinated by the art of sugar pulling with a hook, and that’s where his passion began.

Owner of Vincent Denis Dessert Bar in Brussels, Belgium, he has received prestigious accolades, including the Pastry Chef of the Year award in Australia in 2017.

 

Tommaso Grollero (Italy)

During the Italian National Selection for the World Chocolate Championship (WCM), Tommaso Grollero won over the jury with his playful approach, futuristic shapes and designs, and bold flavors like mango and mandarin.

 

 

Samuel Fremaux (France)

Recognized for his modern, sustainable, and demanding approach to the art of chocolate, he is a professor at the prestigious École Ducasse and has worked in numerous establishments throughout his career, including Stéphane Glacier.

 

Quentin Guirao (Switzerland)

A chocolatier at Confiterie Christian Boillat in Saint-Prex, during the Swiss National Team competition, he prepared balanced creations that reflect his unique style and approach to chocolate making.

 

Marinel Bejan (Southeast Europe)

Marinel Bejan has established himself as a pastry chef since 2010, continuously honing his skills in Craiova, Romania.

Winner of the Cake of the Year award at Gastropan 2021, he says that the World Chocolate Masters’ “Play!” motto allows him to unleash his creativity with textures, flavors, and above all, ingredients.

 

 

Lyu Haoran (China)

He represented China at the 2017 WorldSkills Competition, where he won a Medal of Excellence. Subsequently, Lyu Haoran coached the Chinese national team, successfully training gold and silver medalists in confectionery and pastry. In 2023, he won the World Professional Tiramisu Trophy in Italy.

 

Lee Sanghwa (South Korea)

Having participated in international training programs at Le Cordon Bleu, École Belle Epoque, and École Lenôtre Paris, Lee Sanghwa is a researcher at the Cacao Barry Collective Lab, runs Pas à Pas Baking Academy and Café, and teaches in various countries in the Middle East and Asia.

 

Keita Koshimizu (Japan)

Owner and chef of Chocolate Times in Tokyo, he also teaches pastry classes. This candidate sees the WCM theme as an opportunity to generate smiles through creativity and chocolate—a philosophy that aligns with his approach to the profession.

 

 

Kasper Kleihs (Nordic Countries)

Kasper Kleihs, originally from Ullared, Sweden, began his culinary career in the restaurant industry, training in Michelin-starred kitchens such as Gastrologik and Etoile. A two-time champion of Team Culinary Sweden, he was named Pastry Chef of the Year in 2021. He is currently Head Pastry Chef at Aristo Krog in Stockholm, where he develops dishes with innovative combinations of flavors and textures.

 

Jérémy Monsel (North America)

Jérémy Monsel describes himself as someone who plays with textures and explores new technologies. For six years, he honed his skills alongside Christophe Morel, becoming Master Chocolatier at Christophe Morel Chocolatier in Montreal, Canada. His accolades include the Bruno Le Derff Trophy (2016) and the Cabosse d’Or (2015).

 

Johannes Warmuth (Central Europe)

Growing up on an Austrian mountain farm and observing his grandparents’ hotel business, Johannes Warmuth trained as a chef and pastry chef and has experience in prestigious five-star hotels, such as Badrutt’s Palace in St. Moritz, the Hotel Sacher in Vienna, and the Chewton Glen in England. He currently shares his expertise at Vienna Pastry Arts.

 

 

Jesús Quirós (Iberia)

Having trained at the EPGB (Pastry School of the Barcelona Guild), he is the fifth generation of the La Rosa pastry shop in Alcázar de San Juan (Ciudad Real, Spain), founded in 1917. He expanded the business in 2021 with the opening of a retail location in Madrid.

Jesús Quirós has received numerous awards, including Best Tea Pastry in Castilla-La Mancha 2020.

 

Ian Mark (UK and Ireland)

A chef with 18 years of experience competing on culinary teams, he has won numerous gold medals and accolades, including Bake Off: Crème de la Crème and creating the official RAF centenary cake. His participation in the WCM is a way to showcase the evolution of his career.

 

Abner Ivan (LATAM)

Born and raised in Brazil, Abner Ivan is renowned for his chocolate sculptures and advanced techniques. His passion has led him to participate in prestigious competitions, such as the World Pastry Cup and the World Ice Cream Cup. He currently continues to hone his skills while traveling the world offering consulting and professional training.