Americas selection of the Pastry World Cup

Matias DRAGÚN, Escuela de Pasteleria Profesional, Sindicato de pasteleros, Buenos Aires
He has been working in restaurants, hotels, and cooking schools for over 20 years.
Matias has worked in various roles, from teaching at the Gastronomy Institute in Argentina for 5 years to  serving as the principal of the Ariel Rodriguez Palacios Culinary Study Center for a decade. 
He studied at the Chocolate Academy in Chicago, the Bellouet Conseil in Paris, the Stephane Klein workshop in Belfort and the Emmanuele Forcone in Italy, which allowed him to travel and see many different culinary cultures.
Furthermore, he has his own gelato brand in Buenos Aires, and is an ambassador Callebaut Chocolate.
Matias' resume already includes several wins, having won the national Artisan Gelato Championship in 2018 and getting 3^rd place at the Coppa del Mondo della Gelateria World Cup in Rimini, Italy, in 2020. In addition, he participated in the French TV show "Le Meilleur Pâtissier Professional : Le choc des nations"

Lucas CARBALLO, Escuela de Pasteleria Profesional, Sindicato de pasteleros, Buenos Aires
Currently 30 years old, he has dedicated over a decade to the culinary arts, starting his gastronomic journey at 17. 
Alongside being a teacher in several schools in Buenos Aires, he runs a successful pastry business.
Still, he continues to improve his abilities, as he takes classes whenever he can, such as Stephane Klein and Jordi Bordas.
His hard work paid off, leading him to win the National Pastry Championship in 2019 and the Latin American Artisan Gelato Championship in 2022.
Lucas has also collaborated with Team Argentina and Team Uruguay on the World Cup Exhibition of Artisan Gelato, Confectionery and Bakery, as well as pastry competitions.

Olivier POTIER, Chez Potier
Chef Olivier Potier is considered one of the best pastry chefs in Montreal. His pastry-making skills, which you can appreciate at his shop Chez Potier, are the result of working with some of the greatest chefs in Quebec and France, such as Éric Gonzalez, Christophe Morel, and Christophe Michalak.

Christophe SPORTELLINI, Nani Nono
Chef Christophe loves a challenge and has participated in many culinary competitions.
After working in several renowned establishments in France and owning his own business, Christophe settled in Val-David where he owns Nani Nono, a confectionary renowned for its sugar specialties.

Carlos DE AVILA, Ambrosia
With 10 years of experience in hospitality, Carlos is now the Chef Owner of Vida Mia Pastry and Ambrosia, and still is passionate about pastry.
Carlos was the National Champion of Chocolate twice, the winner of Best Artistic Piece in the Chocolate Maya Cup 2015, and the Best Pastry Chef in Bogota 2018.

Deiby SANCHEZ, Careme Academy, Bogota
He considers his profession as his lifestyle, not just a job, but the dream he's had since childhood. Derby states that pastry is "in his blood".
He has been educated in various academies like SENA, and with several professionals in the field, which led him to excel in the sweet arts.
He now has his own academy where he teaches new people about the pastry world every day

Erick MARTINEZ, Palmaïa, The House of AïA
With 20 years of experience in the pastry ad bakery area, Erick is always looking to exceed expectations.
He is developing cutting-edge desserts, traditional Mexican biscuits, chocolate, ice cream and confectionery, using feedstock of the highest quality, including locally sourced products.

Miguel Angel PEREZ, Secrets Maroma
He has been a pastry chef for 13 years. He's worked in many high-level tourism hotels, and prides himself in using local Mexican ingredients.

Chiara PEDERZANI, Grupo Pederzani, Asunción, Paraguay
Since 2008, Chiara has held the position of production management at PEDERZANI GROUP.
Chiara followed various gastronomy-oriented courses from 2006 to 2010 in Paraguay. Her dedication to knowledge extends beyond her formal education as she served as Assistant to Professor Bernarso Zelaya at IGA Paraguay and did an internship at CHOCOLATRIA (São Paulo, Brazil) in 2016.
Chiara's love affair with chocolate is a central theme in her journey. She honed hers skills under the prestigious tutelage of Simone Izumi, a renowned Chocolatier in São Paulo, Brazil.

Johanna BORGOGNON, Twins Bakery, Asunción, Paraguay
At 34, Johanna has been in the pastry business for over 10 years. She studied abroad with renowned pastry chefs such as Carles Mampel, Bachour, Javier Guillen or Paco Torreblanca, and carried out her internship at Bubó Barcelona.
She now owns a catering business, which also offers quantity production for franchises.

Reggiani NESTOR, La Nueva Muguet
He has been a pastry chef since he was just 17. Nestor is the proud owner of "La Nueva Muguet", as pastry shop in Buenos Aires, Argentina, that he opened back in 1986. Additionally, Nestor leads the way as president of the AH.RCC Confectionery Chamber.
He's no stranger to competitions and success, as Nestor took home the title of Argentinian Master Pastry Chef Champion in 2009 and got 3^rd place at both the World Cup Exhibition of Artisan Gelato, Confectionery and Bakery in Rimini, Italy, in 2010 and the Americas Pastry Cup 2022 in Chile.
Nestor also captains the "Pampa Team"

Jean-Marc GUILLOT, Fairmont La Reine Elizabeth
MOF and passionate for research. In his lab, this master tastes, samples, works ad re-works many creations every single day.
Born in France, Jean-Marc grew up around foodies with a father working in a butcher shop. From his early age, he discovered a passion for pastry, a career that comes with its fair share of challenges. "It takes a long time to master the right taste," he explains, "and a lot of skills to come up with a ganache that will go through time."
He has a particular affection for pastries, artisanal ice cream, desserts, and mouth-watering chocolates. Come see the master in action in Montreal!

Alban BARTA, Gourmet Select
French pastry chef. He grew up in a village in Burgundy, where his hobby was snooping around his grandmother's kitchen and the pastry workshop at the village caterer. That's where his love for pastry was born.
He began his studies in 2001 at Le Castel, Dijon.
Following two years working in restaurants, he joined as Pastry Commis at a 3 Michelin stars restaurant in Chagny, Burgundy.
After five years, he took over as Pastry Chef at "La côte Saint Jacques" in Joigny (***), where he worked for another couple of years.
In 2010, he entende the French Dessert Plate Championship, where he qualified with the first place in regional classifications, and reached fourth place in the national final.
In 2014, he arrived in Chile and assumed the position of professor and career director at a prominent Chilean institution.
In April 2017, he joined La Roja Dulce as a ice candidate, and in 2023 he became president.
He is currently director of the Pastry School by Gourmet Select and president once again for team Chile 2024, La Roja Dulce.

Cesar CASTRO
His main objective is to showcase the skills and experiences he's gained throughout his career as a pastry chef. He believes in working responsibly, honestly, and passionately in all his endeavors. He considers himself an innovative and creative individual in the culinary arts, particularly in high pastry, and is always willing to learn, as well as share his knowledge and experience.
He has the ability to develop ad create new products, blending French pastry techniques with Latin influences, aiming to set new standards in pastry craftsmanship. His performance is efficient and dynamic, along with a willingness to work as part of a team. He is always motivated to ensure the proper functioning of any role or responsibility delegated to him.

Luis PARRA, Grupo Piñero
Originally from the state of Chetumal Quintana Roo, Luis began his journey towards gastronomy in 1998, at the Fiesta Americana Codesa Hotel.
Later on, he worked as a pastry chef in prestigious hotels in the Riviera Maya.
Following his professional career, he has taken and taught some important courses.

Bella Rosa ESTIGARRIBIA
Born with a passion for gastronomy, Bella Rosa’s culinary journey started in 2004 at the "Idalina Mendez" Higher School of Cooking. She graduated with honors as a "General Cooking Chef", followed by a specialization in Baking and Pastry. Her desire to deepen their knowledge led them to further specialize in Haute Cuisine. Her learning continued as she followed diverse courses in bakery, chocolate and pastry in Mexico, Argentina and Peru throughout the years.
In parallel with her culinary career, she has held the position of Labor Data Technical Manager at "Unpar SA" since 1989.