so good.. magazine – The magazine of the haute pâtisserie

Sensitivity and quiet sophistication More info

A great promoter of Indian pastryMore info

Desserts for a better futureMore info

A multifaceted chef that is inspired by natureMore info

The chef, who expresses the biodiversity of Ecuador in her restaurant Nuema, adds another award to her list of honors.More info

Trained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info

Award-winning chef who fuses fashion and art with cooking and pastryMore info

Perfectionist, emotional, and in search of her own wayMore info

This pastry chef, from the restaurant Nuema (Quito), uses Ecuador’s biodiversity to create avant-garde desserts.More info

A rising star dUe to her hard workMore info