Peru Highlights Its Pastry Talent on the World Pastry Cup Stage
Peruvian pastry embodies the spirit of a country renowned for its rich biodiversity and deep culinary heritage. At the crossroads of Andean traditions, Amazonian abundance, and global influences, it reveals a universe of colors, textures, and bold flavors that reflect Peru’s unique identity.
From desserts inspired by native ingredients such as cacao, lucuma, quinoa, and tropical fruits, to creations that blend ancestral recipes with contemporary techniques, Peruvian pastry celebrates the dialogue between authenticity and innovation. Each creation tells the story of a land where nature and culture come together in perfect harmony.
Organized by the Club Coupe du Monde de la Pâtisserie Perú, the national selection marks an important milestone in showcasing the country’s pastry excellence. This initiative aims to foster talent, encourage training, and promote the growth of Peru’s pastry industry by connecting it with the highest international standards of the World Pastry Cup.
Through its participation, Peru reaffirms its position as one of Latin America’s most dynamic culinary nations. It carries to the world a vision of pastry that is creative, generous, and deeply rooted in its heritage — a reflection of a country whose sweetness continues to captivate and inspire.
Le Pérou en route vers les Continentales de 2026
During the latest edition of the Perú Mucho Gusto festival, the public witnessed an important milestone for national gastronomy with the official presentation of Team Perú CMP, the team set to represent Peru in the next stages of the competition cycle.
Team Perú will compete in the Americas Continental Selection in 2026 in New Orleans, a key step in their international pathway of the Pastry Wold Cup. This stage will bring together leading teams from across the region in a highly demanding environment.
Introduced during Perú Mucho Gusto 2025, the team shared its vision, identity and commitment to positioning Peru among the rising forces of international pastry. Composed of experienced professionals across the sugar, chocolate and ice disciplines, the team aims to showcase the richness and creativity of Peruvian pastry on the continental stage.
Supported by the festival, its partners and the broader culinary community, Team Perú CMP continues its journey with ambition, seeking to strengthen the country’s presence within the global pastry competition landscape and inspire pride through the diversity of its gastronomic heritage.
The selected candidates advancing to the Americas Continental Selection are:
Sugar Category: Chef Juan Carlos López - Pastry chef and master chocolatier trained by Stéphane Klein (France), holder of the Guinness World Record for the world’s largest chocolate bar, coach to the winner of the Non-European Panettone Award at the 2024 World Championship in Milan, two-time winner of MasterChef Belgium, and winner of the International Chocolat Award.
Chocolate Category: Chef Nilkos Paul Olano Dávila - Graduate of the Lenôtre Master Class (France), specialist in classic and modern French pastry, Viennese pastries, chocolate and artisanal ice cream.
Ice Category: Chef Thais Jarufe Barrantes - Top of her class in the pastry programme at Le Cordon Bleu Peru, trained in haute pâtisserie and technical innovation.
Coach – Chef José Díaz Rubio: Over 30 years’ experience in contemporary pastry, an expert in chocolate and the management of culinary teams.
