After an eight-hour competition at the first Chicago Baking & Pastry Forum, the Coupe du Monde de la Pâtisserie Team USA Club announced the chefs selected to compete in the Americas Continental Selection in the summer of 2026 in New Orleans. The top three countries will compete in the World Pastry Cup in Lyon from January 22 to 23, 2027.

The six contenders presented chocolate and sugar showcases, as well as two specialty desserts, within a tight deadline. The proposals were reviewed by an international jury composed of Christophe Morel as Honorary President, Stéphane Tréand, Donald Wressell, Johanna Le Pape, and Eric Perez. Judging criteria included artistry, innovation, technical precision, taste, and adherence to the competition’s rigorous standards.

The team representing the USA is formed by:

• François Behuet (chocolate candidate), Executive Pastry Chef at The Ritz-Carlton and JW Marriott L.A. Live in Los Angeles. His background includes directing pastry programs at Pendry West Hollywood with Wolfgang Puck, Bottega Louie, Petrossian in New York, and François Payard Bakery. A decorated competitor, he was a finalist at the 2017 U.S. Pastry Competition, served as Team USA’s chocolatier at the 2023 Coupe du Monde de la Pâtisserie, and assisted the team in securing a silver medal at the 2022 Americas Continental Selection in Chile.
• Nicholas Forte (ice candidate), corporate pastry chef for Tao Group Hospitality, West Coast, in Las Vegas. He began his career at Joël Robuchon’s three-Michelin-star restaurant in Las Vegas. His experience spans high-end kitchens such as Encore Boston Harbor, Brezza, Bar Zazu, and Jean-Marie Auboine Chocolatier, where he honed his expertise in desserts, pastry, and menu development.
• Jordan Snider (sugar candidate), executive pastry chef at The Sanctuary at Kiawah Island Golf Resort in South Carolina, where he oversees several retail locations and leads a quarterly internship program to mentor future pastry chefs. His journey with Team USA includes serving as an alternate in 2019, earning a silver medal at the 2022 Americas Cup in Chile, and competing as the Sugar Candidate at the 2023 Coupe du Monde de la Pâtisserie.
• Sarah Helzer (alternate candidate), executive pastry chef at Primrose Steamboat and Nomadic Table in Steamboat Springs, CO. She is a classically trained pastry chef and consultant based in Steamboat Springs, Colorado, where she designs custom pastry menus, develops cooking programs, and trains staff, focusing on seasonal ingredients and dietary accommodations.

“Each of these chefs has shown extraordinary talent, heart, and determination throughout this competition. We are deeply grateful to them for stepping forward to carry the flag for our country, and we cannot wait to see them shine at the Americas Selection in New Orleans and, ultimately, in Lyon. This team embodies the passion and spirit of American pastry”, assures Stéphane Chéramy, president of Club Coupe du Monde de la Pâtisserie Team USA.

At the same time, after years of service to Pastry Team USA, Chef Gilles Renusson — a former team member, coach, jury member, president and chairman — was honored at this year’s National Selection.