Pastry World Cup

Matias DRAGÚN, Escuela de Pasteleria Profesional, Sindicato de pasteleros, Buenos Aires
Born in Buenos Aires, Matias has worked for more than 20 years between restaurants, bakeries and hotels, where he developed his expertise as a pastry chef, chocolate maker and ice cream maker. After several years teaching pastry, he was appointed director of the Ariel Rodriguez Palacios Culinary Study Center and held this position for nearly 10 years. His career is also marked by great victories in competitions, including a 3 rd place at the Gelato World Cup in 2020. He now owns his own brand of ice cream, Dragún, and is a professor at the Escuela de Pasteleria Profesional del Sindicato de Pasteleros in Buenos Aires. The Grand Final is no stranger to him, he and his teammate Lucas Carballo climbed to 9 th place last edition, in January 2023.

Lucas CARBALLO, Escuela de Pasteleria Profesional, Sindicato de pasteleros, Buenos Aires
At only 30 years old, Lucas has more than 13 years of experience in the world of gastronomy. He now teaches pastry in various recognized pastry schools in Buenos Aires, including at the Escuela de Pasteleria Profesional del Sindicato de Pasteleros alongside Matias Dragún, his colleague and friend with whom he qualified for the Grand Final of the Pastry World Cup in 2023 (where they finished 9^th ). Lucas has also had its own brand of pastry products for restaurants and shops for a few years now. At the same time, he continues to improve his skills by training regularly alongside great pastry chefs such as Stéphane Klein or Jordi Bordas.

Mariano ZICHERT - Escuela de Pasteleros, Buenos Aires
Mariano is no stranger to competitions, winning the Copa Maya in 2016, but also achieved 3 rd place at the Ice World Cup in 2020. He has been the coach of Team Pampa for 2 years, leading the team to victory at the Americas Selection in 2024. After studying at the Gato Dumas School and at Taller 21 in the city of Rosario in Argentina, he attended numerous courses nationally and internationally in several European countries. Mariano has more than 20 years of experience and has been dedicated to technical and vocational education in both Rosario and Buenos Aires since 2007. In addition, he is an advisor and consultant for pastry chefs, ice cream makers and chocolate makers.

Marijn COERTJENS - Marijn Coertjens, Ghent
Marijn knew from a young age that his love for baking and chocolate would take him to faraway lands. Internships in Japan gave a decisive boost to his creative development. Designers for brands such as Louis Vuitton and Rolex, as well as working for international stars like Elton John and Cindy Crawford, are a testament to Marijn's talent. All over the world, he is solicited by chocolate academies to give high-level masterclasses, and now belongs to the small circle of Relais Desserts. Marijn is no stranger to the Pastry World Cup, as he already competed in 2011, leading Belgium to 3 rd place on the podium at the Grand Final.

Raoul ANDRIESSEN - École Piva, Anvers
Originally from the Netherlands, Raoul studied at Ter Groene Poorte, the bakery school in Bruges, Belgium. After several experiences in great Belgian pastry shops such as Mahieu, De Baere and Van Dender, interspersed with a few years as a pastry chef on a five-star cruise ship, decided to start teaching to give a new impetus to his career. He is now a teacher at the Piva School in Antwerp, where he shares his know-how in pastry, sugar and ice cream, but also in the making of confectionery. This sugar enthusiast also won the Dutch Pastry Award, the most prestigious competition in the Netherlands, back in 2023.

Dieter CHAREL - Ecole Piva, Antwerpen
I graduated at PIVA Antwerp, I did internships @ Mahieu, De Baere and Van Dender. All three top pastry shops in Brussels.I started my career as chocolatier at Van Dender Brussels. There I had the opportunity to shift to all the area's of pastry, ice and chocolate. Then I worked together in the pastry shop of my parents . More or less 5 years later I started my lead-up for pastry teacher. I first was a teacher for 8 years in Brussels, now I work 2 years as a pastry teacher in PIVA Antwerp, where we have an incredible team of bakery/pastry/chocolate teachers.

Rodrigo ROJAS, Atelier Guró, Santiago
After training in prestigious institutions such as the Lenôtre School, the Bellouet Conseil and the Chocolate Academy, and having benefited from the teaching of eminent pastry chefs such as Stéphane Klein or Stéphane Leroux, Rodrigo has been dedicated to teaching pastry for more than 18 years. At the same time, the Chilean pastry chef is also the owner of Atelier Guró, where he expresses his creativity through pastries. His participation in numerous competitions led him to join La Roja Dulce, the Chilean pastry team, in 2018, with which he participated in the Pastry World Cup in 2019 and finished in 16^th place.

Nadia CASTILLO, Dulcívoro, Santiago
Passionate about pastry since her childhood, Nadia has always loved to delight those around her with her desserts. From the age of 12, she knew she wanted to make gastronomy her profession and started taking pastry classes. After studying cooking, she landed an internship at the Restaurant Lameloise*** in Burgundy (France), and stayed 5 years in France, where she continued to train and work in several other restaurants. Back in her homeland, she is now at the head of Dulcívoro, her artisanal and natural confectionery company that she created herself. At the same time, Nadia teaches pastry in the establishment where she trained.

Sebastián ARAYA - W hotel, Santiago
Sebastián has developed a great interest in cooking since his earliest years. At the age of 16, he began his career in pastry and at 18, in the hotel industry, working in several hotels in Santiago such as the Ritz Carlton, the Sheraton and the Director. At the age of 23, he became head of pastry in several restaurants. In 2015, he worked as a pastry chef at chef Jean Paul Bondoux's restaurant La Bourgogne, and in 2016, did an internship at Celler de Can Roca and Rocambolesc with chef Jordi Roca. Since 2017, Sebastián has been pastry chef at chef Mitsuharu Tsumura's Karai restaurant at the W Hotel in Santiago.

Sheng WANG, Wangsen Champions League, SuzhouI
n 2009, Sheng discovered sugar sculptures and Western pastries. The following year, he participated in competitions such as the World Ice Cream and Dessert Championship in Italy, where he won second place. In 2019, Sheng represented his country at the 4^th edition of the Asian Pastry Chef Championship, which he finished on the 2^nd place. The same year, he obtained the title of Artisan of Pastry in China. His teammates at the Grand Final of the Pastry World Cup will be able to count on his solid experience, having also coached the Chinese team at the 46^th and 47^th editions of the WorldSkills, having won the latter.

Tongtong SUN, Wangsen Champions League, Suzhou
Tongtong is the technical expert of the team. She has acquired her expertise through several experiences and various positions, including as a teacher in Suzhou. Tongtong's technicality is more than just praised, as she has also received many awards: in 2021, she received the "Jiangsu Province Women's Contribution Model" award and the "Jiangsu Province May 1^st Work Medal", two of the most symbolic distinctions of this coastal region of China, located just north of Shanghai.

Xiao Jun LI, Xiao Jun Li Ice Carving Studio, Shanghai
Xiao Jun is rightly considered an expert in the field of pastry, obtaining many medals in Asia such as the prize for the best culinary consultant at the Ice Sculpture Competition in Japan in 2011, the gold medal in ice sculpture at the World Chefs' Championship in 2012 or the Demonstration Prize, the Hideo Hasegawa Prize and the Meiji Shrine Grand Prize at the Japan Ice Carving Competition all in 2020. Xiao Jun is also no stranger to the Pastry World Cup as he was already the ice candidate in the Grand Finals in 2013 and 2019

Carlos DE AVILA, Ambrosia
Trained at Politecnico Internacional (Bogota, Colombia), Carlos has been practicing pastry for more than 10 years. After several experiences in hotels and restaurants such as the Marriott Hotel in Bogotá and several training courses to improve his skills in certain disciplines such as sculpture or ice cream making, he is now the owner of the Vida Mia Pastelería pastry shop and chef of the Ambrosia chocolate factory. With several competitions to his history, he is very familiar with the Americas selection (formerly Copa Maya): he won the prize for the best artistic piece in 2016; was a jury and team leader of Team Colombia in 2018, as well as a chocolate candidate in the Americas selection of the Pastry World Cup in 2022, leading him to 13 th place in the Grand Final in 2023.

Deiby SANCHEZ, Careme Academy, Bogota
Considered one of Colombia's most renowned pastry chefs, Deiby has been in the business for nearly 15 years and considers his profession to be his way of life, as he says pastry runs through his veins. His various trainings within academies such as SENA and alongside professionals in the sector have led him to excel in the sweet arts. Eager to pass on his passion, he now teaches pastry at Careme Academy, a school he founded himself.

Juan BUITRAGO GONZÁLEZ - Aromitalia, Bogotá
A professional chef in pastry, chocolate and cooking, Juan is a graduate of the prestigious Gato Dumas College of Gastronomy in Colombia. Currently, he is the only Colombian certified as an instructor and master ice cre maker by Aromitalia and Carpigiani Gelato University for Latin America. Juan has more than 13 years of experience in the gastronomic sector, during which he has worked in various high-profile restaurants. For t past 8 years, he has dedicated himself to advising, developing and creating unique and innovative products for ice cream shops in Colombia and throughout Latin America.

Sedhom HAMED RIYAD - Kampincki Hotel, Cairo
With over 20 years of experience all over the world, Sedhom, a native of Giza, is an accomplished pastry chef. Having studied culinary arts in tourism and hospitality schools, he developed his unique style working at prestigious establishments such as the Intercontinental, Marriott International and Le Meridien. His leadership has earned him numerous accolades, including Best Pastry Chef in Egypt and Leader of Egypt's Best Culinary Team in 2022. With his expertise in kitchen operations, menu design and team development, Sedhom continues to excel in his culinary career.

Wael MOHAMED MUSTAFA - Sheraton Montaza, Alexandria
Wael is a talented pastry chef with extensive experiences in French and Oriental pastries. His career has spanned various prestigious establishments where he has specialized in French pastry, and the Sheraton Montaza Hotel, where he works in oriental pastry. Wael has also gained international experience as a pastry chef in Libya at Laguna Restaurant and Cafe. His education at the Commercial Technical Institute, as well as numerous certifications in culinary arts, food safety and supervisory skills, are a testament to his commitment to the industry, as he continues to work at the Sheraton Montaza Hotel in parallel.

Ahmed ABDELNASER - Desert Com, Cairo
Ahmed is an accomplished pastry chef with extensive experience in the culinary industry. His career began at Radisson S.A.S Resort El Quseir, where he honed his skills as a sous chef, before progressing to positions such as Chef-de-partie and Executive Pastry Chef at SEASONS Country Club. Currently, he holds the position of Executive Pastry Chef at Baky Hospitality Company, managing operations at the Reif Kushiyaki restaurant. With a strong focus on teamwork, communication and creativity, Ahmed actively participates in local and international culinary competitions.

Haruka ATSUJI - Cabosse & Associe, Rungis
Japanese born, Haruka learned pastry in her country, at the CP School in Kobe. After several experiences in Japan, she flew to France and landed a contract alongside Franck Kestener. It was by learning the basics of the trade with him that her passion for working with chocolate was born. In 2011, she returned to Japan and worked as a sous-chef at the Cà sento*** restaurant in Kobe. She flew back to France to continue to perfect her skills at the Franck Kestener Chocolate Factory. Motivated by the challenges of the profession, she participated twice in the Pascal Caffet Trophy and was rewarded with first place in 2016. Spotted by Alain Ducasse, she accompanied the chef in the opening of 7 Japanese boutiques back in 2028. Since 2021, she has held the position of production manager at Le Chocolat Alain Ducasse, in Paris.

Jérémy MASSING - Food & Emotions, Benfeld
Originally from Metz, Jérémy was not predestined for pastry, but reoriented himself in 2014 and decided to train as a pastry chef under the watchful eye of Franck Fresson (MOF Pâtissier 2004). He held positions in major establishments such as La Fourchette des Ducs*, the Hotel Le Prince de Galles and the Ritz Paris before passing on his passion for the profession as a trainer at the École Nationale Supérieure de la Pâtisserie. Passionate about crossfit, this competitor at heart is trying his luck again after a first participation in the Coupe du Monde de la Pâtisserie in 2023, where he won 2 nd place with the French national team. This time, he hopes to follow his dream and climb to the top of the podium at the 2025 Grand Final.

Mickaël GUYADER - Guyader Mickael Consulting, Nantes
At the age of 14, Mickaël started pastry by completing a CAP in Pastry Chef and then a Complementary Mention in confectionery, ice cream, chocolate, and restaurant dessert. He completed his various apprenticeships alongside talented chefs such as Philippe Andrieux or Philippe Conticini, before working alongside Christophe Felder and Maxime Frédéric. Eager to deepen his knowledge, he completed a BTM Pastry in 2018 and became, at the same time, Vice-Champion of France Schools at Sirha Europain 2018. In September 2022, after 3 years as a trainer at the École Nationale Supérieure de Pâtisserie, he flew to Qatar for an extraordinary experience: being a production manager during the Football World Cup. Upon his return, he decided to open his own business and became a pastry consultant.

Vincenzo DALOISO - Pasticceria Venezuela of Daloiso Ignazio / Barletta (Puglia)
Born in Barletta, Puglia, Vincenzo trained in pastry in a hotel institute before joining the family pastry shop, Venezuela, where he is currently a pastry chef. His passion led him to work in China and then in London, U.K., before returning to his native land. In 2023, at only 26 years old, this talented pastry chef, member of the Academia Maestri Pasticceri Italiani (Academy of Italian Master Pastry Chefs), won the title of Italian Senior Pastry Champion. Vincenzo and Raimondo (Italian sugar candidate) then managed to climb to 2 nd place on the podium during the European selection of the 2024 Pastry World Cup.

Raimondo ESPOSITO - Pasticceria Sal de Riso / Salerno (Campania)
A 42-year-old passionate confectioner, originally from the Amalfi Coas Raimondo has made a place for himself in the world of pastry and confectionery over the years. He worked for 23 years alongside Salvatore de Riso, a famous Italian pastry chef who won the title of best panettone in the world at the "Panettone World Championship" in Milan in 2021. Adept at competitions, Raimondo won the gold medal at the Italian Cooking Championships in 2018 and finished in 2^nd place at the European Art Sugar Championship in 2023 during Sirha Lyon. The year 2025 marks his return to Sirha Lyon, hoping this time to make a place for himself on the podium of the Grand Final of the Pastry World Cup.

Alessandro FIORUCCI - Fratelli Lattanzi Bistrot, Rome
The Roman pastry chef, who finished 2^nd in the 2023 Italian Senior Pastry Championship, born in 1991 to an artist mother and an architect father, is driven by a deep passion and a strong desire for technical training. After several experiences in various structures in the capital, he now works at the F.lli Lattanzi pastry shop, also in Rome. With an ambitious spirit and an aptitude for teamwork, Alessandro will join Raimondo Esposito and Vincenzo Daliso, forming the Italian Team that will represent the transalpine team in the 10 hours of competition at the Grand Final.

Masanori HATA - Aqua×Ignis Co., Ltd., Mie
A native of the city of Gujo, Japan, Masanaori graduated from the Tsuji Culinary Institute College of Confectionery in Osaka. He then taught for 3 years in the school that forged him. In 2021, he worked in a confectionery as well as in the pastry department of a hotel before joining Aqua Ignis Co. where, as General Manager, he led an entire team. He began to learn the art of chocolate on his own during his years of teaching, and on his 4 th attempt, finnaly won a place as a representative of Japan to compete in the Asian selection of the Pastry World Cup, which he won, offering him his place in Lyon next January for the Grand Final.

Yuji MATOBA - Bijuu co., Itd., Kyoto
After graduating from the Kobe International Culinary and Confectionery College, Yuji began working at the Shiromoto Nature Pastry Shop in Kyoto, before joining the Bijuu Co resort. in 2019. Captivated by the art of sugar during a workshop he attended as a student, he then decided to compete in the Pastry World Cup. After a few attempts for the Japanese national selection, he managed to get his place to represent his country. Following their victory in the continental selection, Yuji and his teammates will fly to the Grand Final in Lyon and are among the favourites for the victory.

Ryu MIYAZAKI - Bride to be/aichi japan, Nagoya
Coming from Konan, Aichi Prefecture, Ryu gained experience in various restaurants, discovering step by step the field he wants to do in the future. Following his various experiences, he pursued a career as a pastry chef. He is currently the pastry chef at Bride to Be Co. Throughout his career, he won awards such as the Japan Cake Show Tokyo (chocolate confectionery category), a notable competition in Japan. He hopes, alongside Yuji and Masanaori, to put Japan back on the top step of the podium of the Pastry World Cup, the country of the Rising Sun being one of the countries that have most marked the history of the competition

Kah Mun FONG, Voilà Patisserie, Kuala Lumpur
At only 22 years old, Kah Mun has managed to make a place for herself in Malaysian pastry scene. While working at Voilà Patisserie, in the capital Kuala Lumpur, Kah Mun met the Malaysian pastry chefs who won the Pastry World Cup in 2019, Otto Tay and Loi Ming Ai, which gave her the opportunity to train with the best pastry chefs in her country. By creating many artistic pieces, Kah Mun aspires to make people dream with each of her pastries, allowing them to experience the passion and creativity behind each bite. One of her biggest dreams would be to open her own pastry shop, which she would see as a sanctuary for those who appreciate the art of confectionery and where each dessert will stimulate both taste and imagination.

Yi King FOO, Academy of Pastry Art Malaysia, Petaling Jaya, Selangor
As a pastry chef and teacher at the Academy of Pastry Arts, recognized for her exceptional skills and creativity in making desserts, Yi Qing has acquired, over the course of her career, a reputation that extends far beyond the borders of Malaysia and Asia. In 2022, she won the 3 rd place at the Mondial des Arts Sucrés in Paris, placing Yi Qing among the best pastry chefs in the world. All of Yi Qing's artistic achievements prove the growing recognition of Malaysian pastry art on the world stage, as the country notably won the Pastry World Cup in 2019 during Sirha Lyon.

Tyler TAN, Velford academy, Selangor
Tyler is currently a pastry chef but also a pastry instructor at Velford Academy, a famous Malaysian pastry school, located in the southern suburbs of the capital, in the city of Puchong. The young pastry chef likes to focus on exploring different combinations of flavours and on using fresh and natural ingredients, bringing a unique and surprising side to each of his creations. One of his driving forces in the pastry profession is to be able to share his knowledge with every student he met, but also to surpass himself through competitions, and thus to meet all the challenges imposed by his participation in the Pastry World Cup

Iven CHITHRAY - Constance Prince Maurice, Pointe de Flacq
Passionate about the art of pastry, Iven Chithray is the pastry chef at the prestigious Constance Le Prince Maurice Hotel. His craftsmanship is reflected in each of his creations, testifying to his rigor and attention to detail. Thanks to dedication and increased expertise, he has been able to climb the ladder to become a key figure in this luxury establishment as a pastry chef. In 2018, he won the prestigious "Pierre Hermé & Valrhona" trophy at the Bernard Loiseau Culinary Festival, before being rewarded in 2019 with the Passionate Team Leader Award.

Pravesh GOKHOOLA - Hotel Cannonier Beachcomber, Mont Choisy
With more than 20 years of experience in the field of pastry, Pravesh had the opportunity to train in the company of many Meilleurs Ouvriers de France (MOF) at the Escoffier Institute, in Mauritius. He remains faithful to one of his first places of work by becoming executive pastry chef at the Canonnier Beachcomber Golf Resort & Spa, where he has worked since 2010. With numerous participations in competitions around the world, the pastry chef has won the South India Chef's Association Gold Medal twice (2016 and 2018), but also finished third at the World Chef Battlefield in Malaysia in 2019. He participated for the first time in the Pastry World Cup in 2023 by finishing in 15^th place, before trying his luck again in 2025

Shivam MAROODAY - Shandrani Hotel Beachcomber, Mahebourg
Beyond being an outstanding pastry chef, Shivam considers himself an artisan ready to roll up his sleeves, not afraid to take on the challenges that come his way. Particularly focused on teamwork, Shivam is always ready to be the leader in the face of any challenge. After working with many national and international chefs, Shivam strives to continue to improve through research, training and various culinary competitions.

Elsier Octavio UCAN COUOH - Hotels Tafer Resorts, Cancun
Elsier Octavio has always had a taste for chocolate and pastries, which naturally led him to the world of pastry and sugar. He is currently head pastry chef at the Tafer Resorts hotels in Cancún, with over 14 years’ experience in chocolate, pastry and baking. Elsier Octavio is no stranger to chocolate competitions, as he was competitor in the Vatel Cup for bakery professionals in June 2023 and one of the Mexican candidate during the last Americas selection for the Pastry World Cup last June, representing Mexico.

Miguel Angel PEREZ - Hilton Hotel Playa del Carmen, México
Pastry chef for 13 years, Miguel Angel has worked in several upmarket hotels. He was head pastry chef at the Hyatt - Secrets Maroma Beach Riviera hotel in Cancún, where he liked to use local ingredients in his pastries. Today, he is head pastry chef at the 5-star Hilton Playa del Carmen Hotel in México City

Erick MARTINEZ GARCIA - Hotel Palmaia, Playa del Carmen
With over 20 years' experience in pastry-making and baking, mainly in the hotel industry, Erick has been head pastry chef at the luxury Palmaïa - The House of AïA Hotel in Playa del Carmen for over 2 years. A committed pastry chef, he is committed to using the highest quality raw materials and local products to make his innovative desserts and traditional Mexican biscuits, as well as ice cream, chocolate and sugar.

Mohamed EL YAZIDI - Chocochic, Rabat
Mohamed is a pastry chef with a passion for the art of pastry. With 20 years of experience, he practices this discipline with dedication, participating in many competitions. After working in several well-known boutiques and hotels, where he honed his skills and explored various techniques, Mohamed decided to make his dream come true by opening his own boutique, CHOCOCHIC, in Rabat, Morocco. This place not only reflects his love for pastry, but also allows him to develop his talent and highlight his artistic fiber, he who seeks in each creation to combine aesthetics and flavours.

Omar EDDIB - La Gache d'or, Rabat-Salé-Kénitra
With more than 16 years of experience in pastry, Omar practices his profession with great determination, participating in many competitions. His commitment and quest for excellence have contributed to building a respected reputation within the pastry community in Morocco. Over his career, Omar has been able to hone his skills and deepen his knowledge. Eager to constantly evolve, he has explored a multitude of techniques and styles. This is how the one who was present at the Grand Final of the Coupe du Monde de la Pâtisserie 2023 as an Ice Cream candidate returns to the competition, this time as sugar candidate for the Moroccan team.

Sidi Mohamed LAMRAOUI - Mastergel, Casablanca
With more than 20 years of experience, Sidi Mohamed Lamraoui devotes himself to this discipline, regularly participating in competitions that highlight his talent and creativity. Thanks to precise expertise and total commitment, Sidi Mohamed has managed to build a certain reputation in the field of pastry in Morocco. Between 2005 and 2018, Omar opened four pastry shops, between Tangier, Marrakech, Fez and El Jadida, all around Morocco

Chiara PEDERZANI, Grupo Pederzani, Asunción, Paraguay
Chiara started in gastronomy in 2006, alongside Professor Idalina Méndez, then took various courses at IGA Paraguay and studied nutrition at a local university. Since 2008, she has held the position of Production Director at the Pederzani Group, which offers bakery, pastry and catering services, and has 9 production sites. Passionate about the world of chocolate, she has made it the central theme of her career. In 2016, she completed an internship at Chocolatria in Saō Paulo, Brazil, where she was able to perfect her skills with Simone Izumi, a renowned Brazilian chocolate maker.

Johanna BORGOGNON, Twins Bakery, Asunción, Paraguay
Johanna is 34 years old and has been working in the pastry industry for more than 10 years. After studying abroad - at the Instituto Mausi Sebess in Buenos Aires - and training with great pastry chefs such as Paco Torreblanca, Daniel Uria, Josep María Rodríguez and Daniel Álvarez, she decided, in 2011, to open her pastry shop Twins Bakery, in Asunción, with her twin sister. She provides catering services, training her to produce high quantities in a limited time. Coming in 2^nd place at the Americas 2024 selections, the Paraguayan team aims to confirm its status at the international level

Tomas ARRUA - Unpar, Mariano Roque Alonso
Tomas' passion for the culinary world began at a very young age. As son of a chef, he has shown a particular interest in pastry and all the techniques associated with it. He joined a culinary school while still studying in high school, obtaining the diploma of technician in gastronomy at the age of 21. After being hired in the technical department of Unpar, he was able to observe the functioning of ingredients in bakery, pastry and general cooking, while continuing his studies at prestigious schools in the region and a degree in food engineering. As a technician, he advises many companies in the food industry.

Angelyn DIGNADICE, Academy of Pastry and Culinary Arts, Taguig
At only 23 years old, Angelyn is the youngest teacher at the Academy of Pastry and Culinary Arts in the Philippines, located in Taguig, not far from the capital Manila. Despite her young age, the young chef has already demonstrated the full extent of her talents, she who has a particular appetite for the artistic, and therefore visual, aspect of pastry. Angelyn already knows the pressure of a competition, as she participated very recently in the Junior World Cup of Pastry in Italy, a competition that she will finish in a very nice and promising 5^th place.

Gian AGUIRRE, Academy of Pastry and Culinary Arts, Taguig
Gian trained with top chefs and MOFs at the Philippine Academy of Pastry and Culinary Arts, where she currently works alongside her teammate Angelyn. It is thanks to her studies in this academy that she was able to specialize in the arts of sugar, but also in modern French pastries. Both creative and technical, Gian was crowned National Champion after being selected for the Philippine Pastry Cup.

Jeriel ENCARNADO, Lyceum of the Philippines University Laguna, Calamba Laguna
Jeriel has dedicated much of his time to numerous competitions in different categories since 2019, both nationally and internationally. He w the title of Golden Boy of Philippine Cakes thanks to his gold medals obtained consecutively with his wedding cakes or his chocolate works of art. Among all his awards, he also received the "Best in Show" award at the wedding cake competition in 2021, in Italy. Most recently, he won two gold medals again in his 2024 Philippine Culinary Cup appearances.

Jiayong LIM, Marriott tang plaza, Singapore
Enrolled in pastry classes since his teenage years, thanks to his mother, Jiayonh quickly discovered a passion for the pastry chef's profession. However, it was as a chef that Jiayonh began his career before resuming his school studies in pastry at the Academy of Pastry and Culinary Arts of Malaysia. Alongside many pastry chefs who have passed on their know-how to him, Jiayonh has been able to improve his skills and acquire multiple skills. It was by discovering all the pastry techniques that he finally decided to specialize in working with chocolate.

Titus Chew WEILUNG, Mandarin Oriental, Singapore
Titus Chew is a true pastry lover and romantic and is convinced that through a dessert it is possible to make people feel unique emotions. Beyond the aesthetic and taste aspect, Titus Chew wants to produce healthy desserts. His dream is to eventually open his own fusion cuisine restaurant, where he hopes to be able to offer elaborate culinary recipes, using high-quality ingredients from all over the world but also traditional ingredients. Today, Titus Chew works at the Mandarin Oriental Hotel in Singapore.

Dexter LEE, Bidfood, Singapore
Dexter loves baking and all the endless creative possibilities that come with it. In addition to creating many artistic pieces, he is a professional in trompe-l'oeil, which he has specialized in. In 2022, he and his team won the Global Pastry Chef Challenge in Abu Dhabi. Today, he works in the pastry sector for Bidfood, a supplier service for companies or individuals, which provides a bakery, pastry and catering offer to more than 3,000 customers in Singapore

Jin HA, Tomoroo bakery, Incheon
Since she was a child, Jin has always been passionate about pastry and more specifically about the profession of chocolate maker. She now works in Incheon, not far from Seoul, at Tomoroo Bakery, a bakery and pastry shop. After making it into the Top 6 of the Asia-Pacific selection of the Pastry World Cup, Jin aims to confront his expertise with that of pastry chefs from all over the world at the Grand Final of the Pastry World Cup in Lyon and hopes to put South Korea on the world pastry map, alongside So-hee and Ha-yeon.

Sohee SIM, Food Country Bakery Academy, Seoul
So-hee is a young pastry chef from the capital of South Korea, Seoul. Currently, she is a teacher at the Food Country Bakery Academy in her hometown, where she gives cooking classes to many students who come to her for her knowledge in the field of bakery. Competing in the Pastry World Cup is a real opportunity for her to show her skills, but also to be able to exchange with candidates from all over the world, as she has made the exchange of skills in pastry her profession.

Ha Yeon JUNG, Congmom cake, Seoul
After studying architecture and teaching mathematics, Ha-yeon decided to reorient herself and turn to an equally noble art, that of making ice sculptures. She decided to take the plunge by creating Congmom Cake, a cake design studio, which allowed her to travel the world to present her concept. After competing in the Gelato World Cup in Italy earlier in 2024, Ha-yeon is entering the Pastry World Cup competition in 2025 and joins the all-female team alongside So-hee and Jin.

Wallace CHEUK YIN LI - The Dorchester Hotel, Londres
Originally from Hong Kong, Wallace is passionate about pastry and continues to develop his skills to come up with new ideas. During his career, Wallace has worked alongside several pastry chefs such as Andy Yeung Cheuk Yin or Jason Ho. He currently holds the position of pastry chef at the Dorchester Hotel, one of the most luxurious hotels in the English capital. Winner of the United Kingdom selection alongside Rémy Pugeot with whom he finished 3^rd at the European selection, Wallace aims to bring the first podium in the history of the United Kingdom at the Grand Final of the 2025 Pastry World Cup.

Rémy PUGEOT - The Raffles Hotel at The OWO, Londres
After an apprenticeship and a first experience at the Hostellerie du Chapeau Rouge** in Dijon, Rémy decided in 2014 to pursue his career in the United Kingdom. With his various experiences in hotels and restaurants such as Sketch London, the JW Marriott Grosvenor House London and The Londoner Hotel, he is now Executive Sous Chef in Pastry at Raffles Hotel at The OWO. These many experiences have now led him to compete in the Coupe du Monde de la Pâtisserie wearing the colours of his adopted country, more motivated than ever.

Glen Iain SNOWBALL-SHARMAN - Le Manoir aux Quat'Saisons, Oxford
Glen Iain started at Pennyhill Park Hotel and Spa with chef Dennis Drame. During this time, he won competitions such as the Hotelolympia, where he finished 1^st in 4 categories, including the overall classification. Today, he works at the Manoir aux Quat'Saisons with Benoit Blin as number 2. As winner of the United Kingdom Pastry Open, he earned his place to represent the United Kingdom team at the Pastry World Cup, alongside Rémy and Wallace