After a cycle of national selections, the European Pastry Cup will be held on Sunday, January 18th and Monday, January 19th, 2026 at Paris Porte de Versailles during Sirha Bake & Snack.

 

These are the eight countries that will compete. Get to know all the candidates!

 

Italy

 

 

Chocolate Candidate: Gabriel Gianforchetti, Chocolaterie Pâtisserie Yvan Chevalier, Rennes (France)

Gabriel Gianforchetti, an Italian pastry chef based in France for over six years, creates pastries where technique and poetry engage in a natural dialogue. Inspired by nature and emotions, he conceives each creation as a work of art that harmonizes aesthetics, flavor, and contemporary sensibility. He currently continues his creative exploration at Chocolaterie Pâtisserie Yvan Chevalier.

 

Sugar candidate: Marco Deidda, Ditta Individuale, Decimomannu

In 2016, he won the gold medal at the IKA Gastronomy Olympics for an artistic sugar creation. He then continued his training at CAST Alimenti in Brescia and joined the Italian national culinary team. His international profile was solidified in 2018 with third place at the Global Pastry Chef Challenge in Malaysia. In 2024, he was awarded the title of Senior Pastry Champion of Italy at Sigep Rimini.

 

Ice candidate: Alessandro Fiorucci, Fratelli Lattanzi Bistrot, Rome

After gaining experience in various establishments in Rome, he currently works at Fratelli Lattanzi Bistrot. Driven by a constant desire to perfect his technique and creativity, he has received numerous prestigious national awards and recognitions. This journey led him to represent Italy at the World Pastry Cup in Lyon in 2025, where he achieved sixth place alongside his Squadra Azzurra teammates.

 

France

 

 

Chocolate candidate: Yoan Palamara, Campus du Beausset, Le Beausset

After a pivotal internship at Plaza Athénée with Christophe Michalak, he met Jérôme De Oliveira, the 2009 World Pastry Champion, with whom he worked for many years. During that time, he rose from assistant to head pastry chef, while developing his creativity and expertise. With a desire to share his know-how and passion, he currently works as an instructor at the Beausset campus (CMA Formation).

 

Sugar candidate: Abel Nesson, Maison Lenôtre, Paris

He joined Lenôtre in 2019, where he held the positions of chef de partie and, later, head apprentice. Driven by a strong competitive spirit, he won the Stéphane Glacier Trophy in 2023 and the Charles Proust Relais Desserts Competition in 2024, always remaining true to the values of rigor and technical excellence inherited from his mentors.

 

Ice candidate: Axel Lebellanger, Institut Culinaire de France, Bordeaux

After completing his hospitality studies and training with the Compagnons du Devoir, Axel Lebellanger traveled throughout France and learned from renowned chefs such as Anne-Sophie Pic and Éric Verbauwhede. He later joined the Brach Paris hotel, where he collaborated with Luc Balavoine and Yann Brys, before becoming a professor at the École Nationale Supérieure de la Pâtisserie and founding his own business.

 

Belgium

 

 

Chocolate candidate: Othmane Jaber, Saint Aulaye, Brussels

He honed his skills at two renowned Belgian establishments: Ducobu, where he absorbed rigor and a pursuit of excellence, and later the Saint-Aulaye artisan bakery and pastry shop, where he continues to refine his abilities daily. He also regularly participates in competitions and undertakes training in France and Spain, aiming to enrich his art and convey his passion in each of his creations.

 

Sugar candidate: Yoshiyuki Numasawa, Pâtisserie Dubocu, Waterloo

Yoshiyuki Numasawa left Japan in 2015 to settle in Belgium and pursue his passion. He began his career at the renowned Pâtisserie et Chocolaterie Yasushi Sasaki, where he perfected his expertise. Since 2018, he has been part of the Ducobu pastry team. His Japanese rigor and meticulous attention to detail are reflected in desserts that embody the fusion of Japanese precision and Belgian pastry excellence.

 

Ice candidate: Nelson Lechien, Le Chalet de la Forêt – Brussels

Trained at the schools of Namur and Saint-Ghislain, Nelson Lechien built his career in pastry. His professional journey began at the iconic Brussels restaurant Bruneau**, where he honed his creativity, before moving to Paris as a pastry chef at La Grande Cascade*. In 2019, he returned to Belgium to take on the role of head pastry chef at the restaurant Le Chalet de la Forêt**, working alongside Pascal Devalkeneer.

 

Spain

 

 

Chocolate candidate: Marcos Díaz, Pastelería Rossana, Calafell

Marcos Díaz opened his own pastry shop, Rossana, in Calafell (Catalonia) when he was just 20 years old. In 2022, he won the title of Best Master Pastry Chef of Spain (MMAPE), and in 2024, the 1st National Creative Turrón Championship “Master Turrón Maker Ángel Velasco.”

 

Sugar candidate: Toni Pons, Pastisseria Schr, Mataró

Immersed in the world of pastry since childhood in the family workshop, Antoni Pons decided at just 16 years old to dedicate himself to this profession. After training at renowned pastry schools, he took over the family business with the desire to perpetuate this legacy, imbuing it with a contemporary creative vision. Passionate about the art of sugar, he shares his experience by teaching this technique to both professionals and enthusiasts.

 

Ice Cream Candidate: Albert Soler, Can Soler, Badalona

A fourth-generation artisan ice cream maker and a key figure in the success of the Can Soler family business in Badalona (Barcelona), Albert Soler has extensive experience in ice cream, pastry, chocolate, and sugar art. His professional career has been marked by his participation in major national and international championships. In 2019, he won the title of Spanish Ice Cream Champion.

 

Netherlands

 

 

Chocolate candidate: Tom Van De Veen, Bontom, Nijkerk

Owner of the Bontom chocolate shop, he was awarded the Dutch Pastry Prize in 2011, followed by the Pascal Caffet Trophy in 2014 and 2017. A key internship at Crème de la Crème, alongside Frank Haasnoot and Jeroen Goossens, solidified his passion for pastry.

 

Sugar candidate: Peter Remmelzwaal, Veliche, Sint-Gillis-Waas

Peter Remmelzwaal has developed a distinguished career in luxury pastry. After working at renowned establishments such as Huize van Wely in Amsterdam and serving as sous-chef pastry chef to the Royal Household, he was awarded the Dutch Pastry Prize and the title of Best Pastry Chef in the Netherlands in 2012. He currently works as a technical advisor and head chef at the Veliche chocolate shop (Cargill Gourmet).

 

Ice Candidate: Bart de Gans, Perfri Chocolate & Pastry, Meerkerk

Bart de Gans began his career at age 14 in his hometown bakery. Driven by a desire to hone his skills, he trained in prestigious pastry shops and chocolate makers, drawing inspiration from chefs, pastry chefs, and experts from other fields. In 2015, he founded his own company, Perfri Chocolate & Pastry, which won the Best Chocolate award in 2023.

 

Ukraine

 

 

Chocolate candidate: Viiktoria Yashchuk, Silpo-Food LLC, Kyiv

Viiktoria Yashchuk graduated from the National University of Food Technology and has worked as a pastry chef in several prestigious establishments. To further refine her skills, she trained at the Kaiser pastry shop in Paris and completed her specialization in gelato at the Carpigiani University in Italy. She currently serves as a project manager in the R&D department of Silpo-Food LLC.

 

Sugar candidate: Dmytro Kolesnikov, TS Plus LLC, Kyiv

Dmytro Kolesnikov has worked as a pastry chef in several renowned establishments, including the Husovsky restaurants (Napule, Biancoro, La Farina). Passionate about excellence in his profession, he has participated in numerous pastry competitions and trained with French pastry chefs.

 

Ice candidate: Viacheslav Emelianenko, Cacaomill LLC, Kharkiv

An artistic pastry chef and master of sculptural decoration, Viacheslav Emelianenko graduated from the Kharkiv State Academy of Design and Arts in 1996. He then worked for five years in the sculpture department of the same academy, where he developed strong skills in 3D modeling, composition, and attention to detail.

 

United Kingdom

 

 

Chocolate candidate: Francesco Genovese, Harrods, London

Italian chef Francesco Genovese trained with renowned chefs such as Andrea Berton, Federico Belluco, and Giancarlo Perbellini. He later honed his techniques at the Ritz-Carlton in Vienna before joining Heston Blumenthal’s The Fat Duck*** in 2019, where he rose to become sous-chef pastry chef. Currently, as head pastry chef at Harrods, he creates refined desserts for the famous Food Hall and its restaurants.

 

Sugar candidate: Benoît Defait, Hôtel le Savoy, London

With over twenty-four years of experience, this French pastry chef moved to London seven years ago, drawn by the city’s rich and diverse culture, especially its gastronomy. Currently, as head pastry chef at the Hotel Savoy, Benoît continues his commitment to excellence in pastry.

 

Ice candidate: Calvin Luk, Maison Estelle, London

Having trained in New York with renowned pastry chefs, he moved to London where he continued his apprenticeship. After several years at the Dorchester Hotel, he now works at the private club Maison Estelle.

 

Sweden

 

 

Chocolate candidate: Michaela Andersten, Spånga Konditori, Spånga

Michaela discovered her passion for pastry at Grillska Gymnasiet. As head pastry chef at Spånga Konditori, she creates desserts that combine traditional expertise with innovation. 

 

Sugar candidate: Guillaume Villalonga, Grand Hotel, Stockholm

A regular contributor to gastronomic events, he currently works at the Grand Hotel in Stockholm, where he creates desserts that combine tradition and modern creativity. Previously, he was a pastry chef at Bayview by Michel Roth* in Geneva, where he developed an approach based on precision, teamwork, and the elegance of simplicity.

 

Ice candidate: Lennart Landh, Lenn Art Ice Event, Jönköping

Inspired from a young age by his parents, who ran a bakery in Mullsjö, he earned his pastry chef certification and developed a passion for working with quality ingredients. He currently runs Lenn Art Ice Event, where he creates ice sculptures for Swedish and international clients.

 

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