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> Pastry Chefs

Pastry Chefs

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

The Institution of Chinese Pâtisserie

Louisa Ho

While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.

Jordi Puigvert

A member of Relais Desserts, his shop has become one of the most important temples of Belgian chocolate and pâtisserie.
Marc Ducobu

Marc Ducobu

A Master of chocolate and one of the current pioneers who is reenvisioning the world of desserts.
Oriol Balaguer

Oriol Balaguer

NASA Engineer and passionate about patisserie, she is known for her studies on the macaron and the pâte à choux

Jialin Tian

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

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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