Following the national selections, each selected team take part in the continental selections. For this edition 2024, 7 teams have competed to reach the podium and be able to take part in the Grand Final of the Pastry World Cup that will take place during Sirha Lyon, January 24th and 25th 2025.
Among the 7 participating countries - Belgium, Denmark, France, Italy, Sweden, Switzerland, United Kingdom - France won the European selection.
Italy, United Kingdom, Sweden, Switzerland and Belgium also qualified for the Grand Finale of the Pastry World Cup.
The next European selection of the Pastry World Cup will be held on January 2026.
In January 2024, during Sirha Europain, France - represented by Haruka Atsuji (chocolate) and Jérémy Massing (sugar) - won the European selection of the Pastry World Cup.
En second position, Italy - represented by Vicenzo Daloiso (candidate) and Raimondo Esposito (sugar) - just before United Kingdom and its two candidates Wallace Cheuk Yin Li and Rémy Pugeot, respectively chocolate and sugar candidates.
Sweden, Switzerland and Belgium obtained Wild Cards thanks to their hard work and will also access to the next Grand Final.
The competing teams has 5 and a half hours to present the 16 tasting desserts and 2 artistic pieces, as well as a buffet.
- 3 frozen desserts with Capfruit fruit puree (+ 1 mock)
- 3 pastry pieces: Paris-Brest revisited with Elle & Vire dairy products (+ 1 mock)
- 8 restaurant style desserts incorporating a hot chocolate soufflé Valrhona
- 1 sugar artistic piece
- 1 chocolate artistic piece
- 1 buffet including the artistic sugar and chocolate pieces, the mock frozen dessert and the mock pastry piece.
NEW FEATURES 2024
For this 2024 edition, candidates have faced a new challenge as they revisit a classic French pastry: the Paris-Brest.
An emblematic dessert of the country hosting the competition, the Paris-Brest, by being made without molds or freezing, has enabled the Jury to assess the candidates' technical skills. The pâte à choux has to be made on stage, in front of the spectators, in a ventilated oven rather than the traditional deck oven. Teams wen off the box, innovated and reinvented this pastry to win over the Jury!
And that's not all! The restaurant dessert test has also evolved, and featured a creation incorporating a hot Valrhona chocolate soufflé.
For this plated dessert, sent and tasted "à la minute" as in a restaurant, the International Organizing Committee has chosen to impose a minimum of 2 different textures and temperatures, and to add the integration of a Valrhona chocolate hot soufflé. This new difficulty forced candidates to demonstrate delicacy and concentration, to convey an emotion and offer the Jury a unique and memorable experience.
The aim of these two new specificities is to push explore new emotional territories, whether gustatory, technical, or visual.
The candidates participating in the 2024 European selection of the Pastry World Cup:
Djordy VAN KEMSEKE
Djordy VAN KEMSEKE - Dito’s, Schilde
After completing his training as an ice-cream maker, Djordy went on to learn pastry-making and chocolate-making at the Piva School, and then sugar-making in France. He currently works at Dito's, his mother's ice-cream and chocolate shop, where he is responsible in particular for the chocolates. Talented and ambitious, he won the Carpigiani Trophy, the Belgian championship for master ice-cream makers, in 2023.
Raoul ANDRIESSEN - École Piva, Anvers
Born in the Netherlands, Raoul studied at Ter Groene Poorte, the bakery school in Bruges. After a number of experiences in leading Belgian patisseries such as Mahieu, De Baere and Van Dender, he decided to start teaching. He now teaches at the Piva School in Antwerp, where he shares his expertise in pastry, sugar and ice cream-making, as well as confectionery. This sugar enthusiast also won the Dutch Pastry Award in 2023.
Lea Marie STRØBÆK
Lea Marie STRØBÆK - Perron på BaneGaarden, Copenhague
After growing up in Denmark, Lea Marie moved to France, where she trained with Laurent Duchêne (MOF Pâtissier 1993), and regularly attended courses run by French pastry and chocolate experts. Back in Denmark, she became head pastry chef at BaneGaarden, a newly-created events venue in Copenhagen committed to a responsible approach. She is once again taking part in the European selection for the Pastry World Cup, after taking part for the first time in 2022 alongside her team-mate Anne Banke, where they finished in 3rd place.
Anne BANKE - Formel B*, Copenhague
Passionate about pastry from a young age, Anne discovered her vocation for sugar sculpture after winning the Danish Championship in Skills in 2019. Graduated from Denmark's oldest pastry school, she is currently head pastry chef at Formel B* in Copenhagen. In 2019, she became a member of the Danish national pastry team, with whom she has already taken part in the European selection for the Pastry World Cup in 2022.
Haruka ATSUJI - Le Chocolat Alain Ducasse, Paris
Originally from Japan, Haruka trained as a pastry chef at the CP School in Kobe. After several experiences in Japan, she flew to France and began working alongside Franck Kestener. It was while learning the basics of the profession with him that her passion for working with chocolate was born. In 2011, she returned to Japan and worked as sous-chef at the Cà sento*** restaurant in Kobe. She returns to France to continue her training at Chocolaterie Franck Kestener. Motivated by the challenges of the profession, she took part in the Trophée Pascal Caffet twice and was awarded first place in 2016. Spotted by Alain Ducasse, she accompanied the chef in the opening of 7 Japanese boutiques. Since 2021, she is Production Manager at Le Chocolat Alain Ducasse in Paris.
Jérémy MASSING - French candidate for the 2023 Pastry World Cup
Coming from Metz, Jérémy was not predestined for pastry-making, but changed direction in 2014 and decided to train as a pastry chef under Franck Fresson (MOF Pâtissier 2004). He has held positions in major establishments such as the restaurant La Fourchette des Ducs*, the Hôtel Le Prince de Galles and the Ritz Paris, before passing on his passion for the profession as an instructor at the “École Nationale Supérieure de la Pâtisserie”. A crossfit enthusiast, this competitor tries his luck again after taking part in the Pastry World Cup in 2023, where he came 2nd with the French team. This time he hopes to fulfil his dream and take the first step on the podium.
Vincenzo DALOISO - Pasticceria Venezuela of Daloiso Ignazio, Barletta
Born in Barletta, Puglia, Vincenzo trained as a pastry chef at a hotel institute before joining his family's pastry shop, Venezuela, where he is currently head pastry chef. His passion led him to work in China and London before returning to his homeland. In 2023, at only 26 years old, this talented pastry chef, a member of the Academia Maestri Pasticceri Italiani (Academy of Italian Master Pastry Chefs), won the title of Italian Senior Pastry Chef Champion.
Raimondo ESPOSITO - Pasticceria Sal de Riso, Salerno
A confectioner from the Amalfi coast, Raimondo has made a name for himself over the years in the world of pastry and confectionery, working alongside Salvatore de Riso, the famous Italian pastry chef. A keen competitor, he won the gold medal at the Italian cooking championships in 2018, and finished in second place at the European Sugar Art Championship in 2023 during Sirha Lyon.
Josefine PAGANDER - Gothia Towers Svenska Mässan, Göteborg
Currently head pastry chef at Gothia Towers Svenska Mässan in Gothenburg, Josefine manages the pastry department and a team of 6 pastry chefs. Involved in the national teams for young bakers since 2020 and pastry chefs since 2021, she already had the chance to win a gold medal at the Swedish championship for young bakers. Josefine also won the Swedish championship for professional pastry chefs in 2022.
Lisa DAGNÄS - Operakällaren, Stockholm
Immersed in the world of pastry-making since her studies, Lisa quickly turned her attention to competitions, and won the Swedish School Championships. She has also taken part in the Swedish Championship for Young Bakers, the Nordic Pastry Cup in Oslo, and twice in the European selection of the Pastry World Cup. After working at Konditori Kampanilen in Gothenburg, she moved to Stockholm and is now head pastry chef at Operakällaren.
Pierre-Antoine VARDAN - Guillaume Bichet, Coppet
Pierre-Antoine began his apprenticeship in France and perfected his skills alongside Patrick Roger after graduating. Two years later, he joined the Guillaume Bichet pastry shop in Switzerland, where he works for 6 years as head of the chocolate laboratory. Keen to take on new challenges, he hopes to carry the Swiss colours all the way to the Grand Finale.
Paul PERRIN - Restaurant de l’Hôtel de Ville de Crissier***, Crissier
Passionate about pastry for many years, Paul cut his teeth at Maison Fresson and then Maison Caffet before joining chef Franck Giovanni's Hôtel de Ville de Crissier*** as a pastry chef. He sees his work as an opportunity for true artistic expression and a means of sharing and moving his audience.
Wallace CHEUK YIN LI
Wallace CHEUK YIN LI - The Dorchester Hotel, Londres
Coming from Hong Kong, Wallace is passionate about pastry and is constantly developing his skills to come up with new ideas. He is currently head pastry chef at The Dorchester Hotel in London. Winner of the United Kingdom selection with Rémy Pugeot, Wallace's ambition is to qualify his adopted country for the Grand Finale of the Pastry World Cup, where he hopes to bring the first podium finish in the history of the United Kingdom.
Rémy PUGEOT - The Raffles Hotel at The OWO, Londres
Rémy started pastry-making in his bedroom. After an apprenticeship in Dijon,the native Frenchman decided in 2014 to pursue his career in the UK. With a wealth of experience in hotels and restaurants such as Sketch London, JW Marriott Grosvenor House London and The Londoner Hotel, he is now executive pastry sous-chef at The Raffles Hotel at The OWO.
In 2024, Stéphane Leroux was Honorary President of the European selection of the Pastry World Cup.
Stéphane trained with renowned pastry chefs such as Philippe Parc and Pierre Marcolini, before becoming MOF Pâtissier Confiseur in 2004. A keen competitor, he has won a number of pastry competitions in France and was runner-up in the World Pastry Team competition in Las Vegas in 2004, where he also won 1st prize for his "chocolate piece". Author of several professional books on chocolate, he is committed to passing on his 20 years' experience in the sector.
The achievements of the candidates are evaluated by two juries:
Restaurant dessert jury
Brings together 5 members and rates the Restaurant Dessert test exclusively. Together they evaluate the creations of the candidates according to the same criteria as the Tasting Jury, but pay particular attention to the fluidity of the service, like what is done in a restaurant.
- Emilie COUTURIER - Taillevent**, Paris (France)
Originally from Le Mans, France, Emilie joined Philippe Mille (MOF Cuisine 2011) and Arthur Fèvre at Domaine Les Crayères after studying cooking and pastry-making. She then joined Le Clarence, where she defined the restaurant's sweet line alongside Giuliano Sperandio, before accompanying Jérôme Chaucesse (MOF Pâtissier Confiseur 2015) in the opening of Apicius. After returning to Le Clarence as sous-chef, she is now head of pastry at Taillevent**, where her creations are free and instinctive, focusing on the product.
- Fabrizio MELLINO - Ristorante Quattro Passi***, Nerano (Italy)
As the son of restaurateurs, it was after studying foreign languages that Fabrizio turned his attention to cooking. Graduated from the Institut Paul Bocuse, specialised in culinary arts and restaurant management, he worked in France, Monaco, Spain and Japan before returning to his native country, Italy. For the last 6 years, he has been in charge of the kitchen at the Ristorante Quattro Passi*** in Nerano, for which he was awarded 3 stars in 2023, an award coveted by the south of Italy for more than twenty years.
- Camille PAILLEAU - ROZÓ*, Marcq-en-Baroeul (France)
From the age of 14, Camille set her sights on pastry-making at a hotel school in the Paris region. After several experiences working alongside renowned pastry chefs such as Yann Couvreur, Cédric Grolet, and Jessica Préalpato, in 2017 she opened her first gastronomic restaurant ROZÓ* in Lille, with her husband, where she received her first star in 2019. In 2022, the restaurant moved to Marcq-en-Baroeul for a more elegant and welcoming setting.
- Fabrice PROCHASSON - Director of creation, innovation and partnerships at Coup de Pates France
Fabrice Prochasson is also Vice President of Team France Bocuse d'Or, President of the "Académie Culinaire de France" and Official Partner of a French pastry and bakery school in Cambodia for the NGO Bayon School.
- Pierre-Jean QUINONERO - Grand-Hôtel du Cap-Ferrat - A Four Seasons Hotel, Saint-Jean-Cap-Ferrat (France)
Immersed in the world of gastronomy from an early age thanks to his parents, Pierre-Jean turned to pastry-making for its creative and meticulous side after studying cooking. Crowned French Dessert Champion in 2021, he also won the Prix Passion Dessert 2023 and was elected Pastry Chef 2023 at just 29 years old. The same year, he joined the Grand-Hôtel du Cap-Ferrat alongside chef Yoric Tièche, where he was in charge of pastries for the Palace's three restaurants, as well as desserts for the many events held in the hotel gardens.
Composed by a representative for each participating country, they evaluate the creations of the candidates according to criteria of presentation, taste, work techniques, skills, respect for the products and originality of the recipes.
- Team Belgium: Jean-Philippe DARCIS - Darcis, Verviers (Belgium)
Jean-Philippe has been a pastry chef and chocolatier for over 25 years, and has worked with great pastry chefs such as Gaston Lenôtre and Joël Bellouet. In 2001, he was awarded the title of "Ambassador of Belgian Chocolate", a title that can be used for life. Jean-Philippe also won a bronze medal at the World Pastry Championship in Las Vegas in 2002, and a silver medal at the World Ice Cream Cup in Turin in 2003. After opening his first shop at the age of 25, he now has six across Belgium.
- Team Denmark: Dennis NIELSEN - Dansk Gastronomisk Union, Odense (Denmark)
After many years of experience in pastry-making in various Danish, English and French establishments, Dennis is now in charge of the Danish national pastry team, which he trains throughout the year. His aim is to restore the reputation of a country that hasn't taken part in the Grand Finale since 2017, after finishing in 10th place.
- Team France: Franck MICHEL - Consulting pastry chef
As the son of restaurateurs, Franck hesitated for a long time between cooking and pastry-making, before finally opting for the sweet world. After several competitions, he obtained the title of MOF Pâtissier Confiseur in 2004 and won the World Pastry Team Championship in Phoenix in 2006, alongside Franck Kestener, Stéphane Glacier and Bruno Moncoudiol. Since 2007, he is a consultant pastry chef in France and around the world, and passes on his technique and know-how to many pastry chefs. He also had the opportunity to coach the French and Spanish teams that won the Pastry World Cup in 2009 and 2011 respectively.
- For Italy: Alessandro DALMASSO - Pasticceria Dalmasso, Turin (Italy)
Son of Giuseppe, who himself owned a patisserie in Turin in the 1960s, Alessandro began working in the industry at a very early age. At just 23, he opened his first pastry shop, also in Turin, and joined the Accademia Maestri Pasticceri Italiani in 2006. He took part in the Pastry World Cup in 2009, where he won the silver medal, and then decided to get more involved by joining the board of directors of the Italian Pastry World Cup club in 2010. He was involved in helping Italy win the gold medal in 2015, before becoming president of the club in 2016. In 2021, his leadership enabled him to lead the Italian team to another victory in this prestigious competition.
- For Sweden: Maria GRAVE - YRGO, Göteborg (Sweden)
After more than 18 years working in the world of pastry-making and developing her own business, Maria is now a teacher at YRGO and Studium in Gothenburg, where she passes on her pastry-making skills. After winning the title of Swedish Pastrychef of the year in 2008, and helping to create the wedding cake for Crown Princess Victoria of Sweden and Prince Daniel of Sweden, she joined the Swedish national pastry team in 2015 and won the innovation prize at the Pastry World Cup in 2017, where she finished 11th.
- For Switzerland: Guillaume BICHET - Guillaume Bichet, Coppet (Switzerland)
Guillaume began his apprenticeship in pastry-making at the age of 14, before perfecting his skills in the pastry-chocolate shop of Sébastien Brocard, French Dessert Champion, and at the Domaine de Châteauvieux* alongside Philippe Chevrier. At the age of 25, he has opened his first shop with his wife. He now owns nine of them and heads a team of around a hundred employees. At the same time, he represented Switzerland at the "Mondial des Arts Sucrés" in 2010, and again in 2016, when he won the prize for originality at Sirha Europain.
- For United Kingdom: Michael HO LAM KWAN - The Dorchester Hotel, Londres (United Kingdom)
Head Pastry Chef at The Dorchester Hotel in London since 2021, Michael is a graduate of Hotel Culinary Management in Hong Kong and has over 17 years' experience, including working in restaurants such as The Fat Duck***. He has had the opportunity to represent the UK in a number of international competitions. In particular, he was the judge for the national pastry team in 2019, which finished 5th in the Pastry World Cup. In 2021 and 2023, his team reached 4th place in the same competition, finishing at the bottom of the podium at the Grand Finale, after winning the 2022 European selection at Sirha Europain.
DO YOU WANT TO BECOME PARTNER OF THE NEXT EUROPEAN SELECTION OR GRAND FINAL OF THE PASTRY WORLD CUP?
Main partner founder
VALRHONA, TOGETHER GOOD BECOMES BETTER
A partner of taste artisans since 1922, and a pioneer and specialist in the world of chocolate, Valrhona defines itself today as a company whose mission statement “Together, good becomes better” conveys the strength of its commitment.
Together with its employees, chefs, and cocoa producers, Valrhona creates the best in chocolate to shift the status quo towards a fairer, more sustainable cocoa industry and gastronomy that tastes great, looks great and does great things for the world.
Building long-term partnerships directly with cocoa producers, sharing know-how and looking for the next cocoa innovation are the challenges that drive us to do better every day.
Working alongside chefs, Valrhona promotes craftsmanship and supports them in their quest for uniqueness by constantly pushing the limits of creativity.
Thanks to its constant engagement with this raison d'être, Valrhona is proud to have obtained the very demanding B Corporation® certification in January 2020. It rewards the world's most engaged companies that put equal emphasis on economic, societal, and environmental performance.
Choosing Valrhona means committing to responsible chocolate made only from cocoa that can be traced back to the producer. 100% of the cocoa that we use can be traced back to our 16 979 producers, which provides the assurance of knowing where the cocoa came from, who harvested it, and that it was produced in good conditions. Choosing Valrhona means committing to a chocolate that respects both people and the planet.
Capfruit was founded back in 1999 in the Drôme region and aims at offering a wide range of fruit based ingredients for culinary and pastry professionals. Building on its know-how, Capfruit supports pastry chefs, cooks, caterers, but also ice cream makers, confectioners and chocolatiers by providing them with natural, authentic and sometimes original flavors to make their recipes.
Each year, more than 6,000 tonnes of fruit purees, coulis or even zests are delivered to them in about 60 countries around the world thanks to a network of specialized distributors.
Capfruit, partner committed from the land to the plate.
Delice & Creation is the specialist in the distribution of food products, packagings, and hygiene solutions for artisan bakers and pastry chefs. The network supports its clients in optimizing their offerings. The in-house Chefs of the Académie des Experts, the network's training school, share their expertise and passion both nationally and internationally.
Since 1945, Elle & Vire Professionnel® has contributed to the promotion of French excellence and gastronomy all over the world. Thanks to its unique and unrivalled dairy know-how, it creates new products in its native Normandy, dairy products that it now exports to over 120 countries, which are used by the finest chefs. Its secrets? Exceptional French terroir, where the cows are often in the meadow, producing the highest quality milk, which in turn makes for the best cream. Elle & Vire Professionnel® aims to provide top-notch support to professionals in order to offer products to best suit their needs. Thanks to close collaboration with world-renowned chefs over the course of many years, Elle & Vire Professionnel® has developed a range of fine creams, butters, cheeses, and desserts that have been recognized for their consistency and performance.
By combining tradition and innovation since 1933, Bragard marks the times by designing in the Vosges, in France, bold, creative, generous collections.
Bragard meets your requirements and preferences by offering comfortable products tailored to your profession so that every day you can write your story in Bragard!
With its recognized expertise, Bragard dresses hotel and restaurant professionals from all around the world, thereby affirming its international reputation and commitment to culinary excellence across borders.
In 1976 Bragard designs and launches the now famous Grand Chef jacket, in collaboration with Monsieur Paul Bocuse. The launch of this first iconic jacket for chefs marks a turning point in the history of the Bragard brand, transforming it into a global leader in professional apparel.
Carefully preserving its iconic products, Maison Bragard blends traditional values with modernity. The Studio B brand, inspired by ready-to-wear fashion, caters to daring professionals and aligns with fashion trends. A burst of creativity, uniqueness, and sharing "to break the norms."
Bravo Spa is an Italian multinational company leader in the production of a wide range of machines for the world of confectionery. Bravo Spa is synonymous of innovation and technological avant-garde and supports great professionals through a dense sales network of distributors in Italy and abroad and branches such as Bravo France, Bravo Deutschland, Bravo Asia and Bravo North America.
BE WTR, the Swiss water brand, redefines premium hydration, promoting ecological water consumption with state-of-the-art AQTiV systems. Offering chilled, still and sparkling, activated filtered water, the AQTiV system recently received the Red Dot “Best Product Design” award. Embraced by renown chefs globally, BE WTR tackles single-use bottles and supports sustainability through the “1% for the Planet” platform, contributing to 9 UN SDGs while pursuing B-Corp certification.
NOROHY - Bold, pure vanilla for conscious cuisine. Our mission: Shining a spotlight on the men and women who work to make great vanilla through every step of the value chain and shaking the current standards to infuse fairer and more enlightened uses of vanilla.
Sosa Ingredients is a world leading manufacturer and distributor of premium ingredients for cooking and pastry-making. It´s aim is to position gastronomy at the cutting edge and make it a wellspring of emotion. Founded in Catalonia in 1967, Sosa Ingredients offers a wide range of products designed to meet chefs’ needs and ambitions in more than 80 countries worldwide.
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