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> Pastry Chefs

Pastry Chefs

One of the most acclaimed culinary figures in Asia, he runs the restaurant GE in Hong Kong.

Gianluigi Bonelli

Spain’s Best Pastry Chef in 1995, he has aimed his career at teaching as a professor at the Joviat School.

Jordi Pujol

One of the great representatives of French patisserie, he runs the Olivier Bajard school in Perpignan.

Olivier Bajard

World champion in Lyon 2001. Professor at the prestigious French Pastry School in Chicago.

En-Ming Hsu

He combines French tradition and Japanese perfectionism in his bakery Aigre Douce in Tokyo.

Mark Best

He combines French tradition and Japanese perfectionism in his bakery Aigre Douce in Tokyo.

Norihiko Terai

Passionate about Asian culture, architect of fresh cakes with minimal processing
Gabriele Riva

Gabriele Riva

He has built a successful career in desserts stations at high-end restaurants. He runs the JM Purepastry consultancy.

Jimmy Macmillan

After good years as a pastry chef in luxury restaurants all over the world, he now runs the Foucher Pâtisserie in Cherbourg.

J. François Foucher

Worldwide reference pastry chef, owner of the Pierre Hermé boutiques, to be found in different continents.

Pierre Hermé

Owner of the Escribà bakeries in Barcelona and pioneer in the merging of pastry with spectacle and arts.

Christian Escribà

Alma mater of one of the most innovative chocolate chain stores in Paris.

Patrick Roger

MOF pâtissier and glacier, founder and director of the Coupe du Monde de la Pâtisserie.

Gabriel Paillasson

Emblem of Northern nouvelle cuisine. In his restaurant Noma in Copenhagen, he practices a cuisine which blends with the environment.

René Redzepi

He is the director of the French Pastry School of Chicago, a model school not only in the US but all over the world.

Jacquy Pfeiffer

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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