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> Pastry Chefs

Pastry Chefs

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.

Antonio Bachour

Patisserie is passion, effort to succeed and worship of the best seasonal products.
Antony Prunet

Antony Prunet

Pastry will be much simpler, with straightforward flavors and clear and uncomplicated decoration

Nicolas Jordan

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

Marike Van Beurden

'Think Pastry' : never give up on creativity nor the attainment of a pastry production process of the highest quality

Michel Willaume

Ryan Clift (Tippling Club) is clearly committed to enhancing the playful elements that let him finish his menus with a large sensory spectacle.

Ryan Clift

She is bringing back more creative freedom into chocolate making.
Melissa Coppel

Melissa Coppel

He combines local flavors with all kinds of universal references.

Susumu Koyama

Half pastry chef, half artist, she conceives the dessert plate as a small canvas.

Janice Wong

A specialist in finding the balance between French technique and Mediterranean flavors.

Eran Shvartzbard

He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.
John Kraus

John Kraus

Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He's the Corporate Pastry Chef of The Dinex Group.

Eric Bertoia

Josean defines his desserts, just as he does the rest of his cuisine, with the term “Muina”.

Josean Alija

Elegance, technical perfection and a desire to enjoy herself are among the gifts that the Australian pastry chef brings to her work

Anna Polyviou

A true master at building great teams of pastry chefs for luxury hotels throughout the world

Martin Chiffers

From chef to chef

Carmen Rueda

Carmen Rueda

"I have to explain to people that a dessert restaurant isn’t only sugar or cream"

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