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> Pastry Chefs

Pastry Chefs

Prestigious Italian chocolatier and pastry consultant, known for his careful and minimalist style

Gian Luca Fusto

Director of CR8 from LA where he works on new concepts and gastronomic experiences

Roberto Cortez

MOF pastry chef, he is behind Nuances Gourmandes, a business that provides the sector with all kinds of pastry products.

Guillaume Mabilleau

Winner of the Pastry World Cup in Lyon in 2011, he runs his family business in Viladecans (Barcelona) and develops work as a consultant.

Jordi Bordas

MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainer

Martin Diez

MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainer

Philippe Bertrand

Executive Pastry Chef at the Bellagio Hotel in Las Vegas, he works on a French line with the freedom that gives cultural diversity of the United States

Simon Brégardis

His elegant pastry creations can be enjoyed in the various restaurants of the legendary Hôtel de Crillon in Paris

Jérôme Chaucesse

Professor of Bellouet Conseil and education advocate deeply rooted in the reality of a business.

Johan Martin

Leading Des Gateaux et du pain in Paris, she develops pastry that combines elegance, emotion and sensitivity to unique results.

Claire Damon

Son of master Paco Torreblanca and heir to great skill and sensitivity that he shows day-to- day in the creations of the pastry shop,

Jacob Torreblanca

The careful respect Japan professes to the French tradition is perfectly represented in his Tokyo pastry shop, Plaisir.

Yusuke Sasage

He runs a very personal establishment described as ‘gastronomic pastry’ and which he calls Dolç in Sant Cugat del Vallès (Barcelona).

Yann Duytsche

One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.

Kirsten Tibballs

Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.

Sébastien Canonne

From chef to chef

Giorgos Avgeros

Giorgos Avgeros

"The Greek pastry world is on a upward trajectory of progress and evolution"

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