France national round

 

Damien GENDRON, Potel & Chabot, Paris

Originally from Brittany, I grew up in a family deeply rooted in the culinary arts. Inspired by the passion of my mother, a crêpe artisan, and my father, a butcher, it was only natural for me to pursue a career in pastry.
Throughout my career, I have sought to join prestigious establishments led by renowned Chefs.
I began in 2012 alongside Anne-Sophie Pic in Valence, then in 2014 at Le Chabichou in Courchevel.
Subsequently, I joined the team at the Grand Hôtel du Cap-Ferrat under the Four Seasons banner, where I won the French Dessert Championship in 2016. This victory also earned me a direct qualification to represent France in New York (Brooklyn) at the international C3 VALRHONA competition, where I achieved second place.
Competitions and professional experience opened the doors of Paris to me, leading me to join the team at the prestigious catering house Potel et Chabot as Head of R&D, a position I have held for the past seven years.

 

Gwenael GIRARD, Le Couvent Des Minimes Hôtel & Spa L’Occitane, Mane
A pastry chef for over 10 years, originally from Brittany, I am curious and passionate about my craft. I grew up in a family devoted to gastronomy.
After earning my CAP, my specialized diploma in pastry and confectionery, and then my BTM (Advanced Technical Certificate), I left my home region to explore the world of luxury hotel pastry.
My encounter with Chef Gaëtan Fiard opened the doors to 5-star hospitality. I gained experience under Chef Michael Bartocetti at the Shangri-La Paris, then continued my journey in French Polynesia, in Bora Bora.
Later, I met Chef Yannick Alléno, who offered me my first position as Head Pastry Chef. I learned and grew tremendously in the prestigious establishments of Cheval Blanc in Courchevel and the Four Seasons in London.
My desire to return to France led me to join the team at Le Couvent des Minimes, where I now work alongside Chef Louis Gachet.

Quentin WERBREGUE, Restaurant de Cédric Burtin, Saint-Rémy
I began my career with a CAP in pastry at a small artisanal shop, working with Charles Poitevin in Buzançais (36), where I learned the fundamentals of the trade.
I quickly became interested in gastronomic pastry, which led me to embark on a fine dining journey at the Auberge des Templiers near Montargis (41).
Driven by a growing desire to travel, I decided to work for a few months in Ireland before enrolling in a five-month intensive program at Ferrandi Paris.
Following this, I aimed to further refine my techniques at Maison Lameloise in Chagny (71), where I met Marie Simon, whom I later assisted in opening her boutique in Beaune (21).
My first steps into pastry competitions, such as Sensibilité Gourmande, motivated me to continue in this path. I competed twice in the French Dessert Championship, where I was a finalist in 2024.
I am currently Sous-Chef at the restaurant of Cédric Burtin.

Romain LE CLINFF, Vincent Guerlais, La Chapelle Sur Erdre
Originally from Brittany, my professional journey began after middle school at a hospitality school, before turning to an apprenticeship that gradually led me to Nantes, to work with Vincent Guerlais.
From the start of my apprenticeship to today, my path has always been closely linked with competitions.
Now, at 26 years old, I am fulfilling a childhood dream by taking part in this adventure.

Yoan PALAMARA, Campus du Beausset, Le Beausset
My name is Yoan Palamara, I’m 32 years old, and pastry is much more than a profession to me: it’s a passion, an art, a way to convey values and emotions.
It all began at the Bonneveine Hospitality School in Marseille, where I earned a BEP and then a vocational baccalaureate in pastry. I went on to complete several internships, including one at the Plaza Athénée alongside Christophe Michalak. That experience was pivotal: it was there that I met Jérôme De Oliveira, a double pastry world champion, with whom I continued my journey by preparing a BTM in a work-study program at ENSP in Yssingeaux, while working in his company.
I grew alongside him for many years, first as a pastry assistant, then as head of the laboratory. Thanks to the trust he placed in me, I was able to thrive, develop my creativity, learn how to manage teams, and, above all, enjoy what I did every day.
Today, I am a pastry instructor at the Beausset Campus (CMA Formation). Passing on my expertise and values, and watching young people grow through this craft, is an immense source of pride. It’s a demanding role, but profoundly rewarding.
I’ve also always been passionate about magic. That world feeds my imagination and inspires me daily — in the way I create, dream, and share.

 

Abel NESSON, Lenôtre, Plaisir

"Originally from Créteil in the Val-de-Marne, I spent my childhood in Boissy-Saint-Léger. I’ve always been passionate about gastronomy, and especially pastry.
At 16, I began a pastry apprenticeship. As expected, I loved the field and went on to earn several diplomas: a CAP in Pastry and a Specialized Pastry Certification (EPMTTH Levallois), a CAP in Chocolate Confectionery (CFA Chartres), and a BTM in Pastry with high honors (CFA Versailles).
Joining Lenôtre in 2019 was a major milestone. The discipline and technical mastery of my various mentors deeply inspired me.
After completing my apprenticeship, I continued my journey at Lenôtre as Chef de Partie and Apprenticeship Supervisor.
At the same time, I took part in two competitions, winning first prize in both: the Stéphane Glacier Trophy in 2023 and the Relais Desserts Charles Proust competition in 2024.
The guidance of my chefs, friends, and mentors was a real asset throughout these competitions. I will continue this journey with them and for them.
I hold deep gratitude for their support and mentorship.

Christophe DESSEVRES, École Médéric, Paris
With over 15 years of experience in the field of French pastry, I am currently a pastry instructor at the Médéric School in Paris, a position I began at the start of the 2024–2025 academic year.
Alongside teaching, I continue to enhance my practice through regular internships with artisans, allowing me to stay closely connected to the realities of the profession and the evolution of techniques.
My career has included roles as a Head Pastry Chef, certified instructor, and consultant for professionals both in France and abroad, particularly in South Korea.
Holding both the Brevet de Maîtrise and the BTM, I have developed comprehensive expertise in pastry, chocolate, ice cream, and artistic sugar work.
Driven by a passion for sharing knowledge, my commitment is guided by the values of generosity, high standards, and pedagogy.
Participating in the Pastry World Cup represents a dual objective for me: to continue developing technically and artistically, and to proudly represent a profession that I strive every day to pass on to new generations with passion.
My application for the selection of the French team for the Pastry World Cup is part of a journey of continuous improvement and self-challenge, with the goal of representing French excellence while continuing to refine my artistic and technical mastery.

Matthieu JEANGERARD, Brach Paris, Paris
I was born and raised in Alsace, in the east of France. From a very young age, I was drawn to gastronomy, which sparked the idea of making pastry my profession.
I began studying pastry in 2018 at ENSP (École Nationale Supérieure de Pâtisserie), where I learned the fundamentals of the craft, the importance of precision, and the love of well-executed work, all thanks to passionate professionals.
As my passion grew, so did my interest in competition, which quickly led me to participate in several contests.
Having already taken part in various competitions, it felt natural for me to submit my application for the 2027 Pastry World Cup.

Shinichirou GEMBA, École Nationale Supérieure de Pâtisserie
Born in 1983 in Nagasaki, I began my career as a programmer before transitioning to pastry, inspired by a Japanese chef who became a world champion.
After gaining experience in Tokyo, I moved to France to deepen my expertise, working with Fresson in Lorraine and later as Sous-Chef Pastry Chef with Olivier Nasti.
Today, as a pastry instructor at ENSP, I continue to nurture my passion for French pastry and artistic sugar work, which I view as an art form—a means to express vision and aesthetics through diverse inspirations.

Théo LEFEBVRE, Marolles-en-Hurepoix
My name is Théo Lefebvre, and my passion for pastry began in my family's business, where I first learned the basics of the craft.
After building a solid foundation, I decided to leave my hometown and move to Paris to expand my skills and explore new opportunities.
I’ve had the privilege of working alongside renowned pastry chefs. My journey led me to Mathieu Mandard, winner of the French Dessert Championship in 2004, where I refined my expertise and learned to blend tradition with innovation.
Later, I joined Frédéric Comyn, where I prepared for my Master Craftsman Certificate in Pastry—a key milestone that deepened both my knowledge and passion for the profession.
I started with a vocational baccalaureate in bakery and pastry, followed by a Technical Trade Certificate (BTM). This path allowed me to develop an expertise that I bring into every creation.
But my passion doesn’t stop there! I also take part in artistic sugar competitions—an activity that brings me immense joy and allows me to express my full creativity through unique and ephemeral showpieces.
Today, I am determined to share my love for pastry, inspire the next generation, and continue pushing the boundaries of my creativity.
For me, each creation is an opportunity to transform ingredients into an unforgettable sensory experience.

 

Alex LEBELLANGER, AL Formation/Consulting, Bordeaux

 

Originally from Île-de-France, I discovered my passion for pastry at a very young age. I began my journey at the hospitality school in Étiolles, in Essonne, where I completed a three-year training program. That’s where I laid the foundations of my pastry education.
At 17, I joined the Compagnons du Devoir. This experience immersed me in a world of discipline and excellence, and gave me the opportunity to travel across France and learn from the very best. From Franche-Comté to Anglet, and Lyon, I had the privilege of joining the team of the three-Michelin-starred chef Anne-Sophie Pic, under the guidance of pastry chef Éric Verbauwhede.
This experience was a turning point for me, both professionally and personally: it nurtured my appreciation for excellence in taste and aesthetics, and instilled in me a high level of discipline.
I later joined the Brach Hotel in Paris, working under chefs Luc Balavoine and Yann Brys. This chapter was especially enriching, both creatively and personally—it allowed me to grow and build meaningful relationships.
Throughout my career, I’ve honed my skills in sugar work, chocolate, and sculpture. To deepen my understanding of form and enhance my creativity, I also took specialized sculpture courses alongside my pastry training.
After two intense years in Paris, I joined the École Nationale Supérieure de Pâtisserie (ENSP), where I discovered a new dimension of the profession: teaching. Working with renowned chefs, colleagues, and friends, I strengthened my skills in pastry, chocolate, ice cream, and more—and found growing inspiration to take part in high-level competitions, including by supporting friends preparing for the Pastry World Cup.
Since 2022, I have been working as a freelance pastry instructor and consultant. I train both students and professionals in a range of settings, passing on fundamentals and supporting their development, while also continuing to pursue my own competitive goals.
In 2024, I competed in the Relais Desserts – Charles Proust competition—a demanding challenge that pushed me to my limits, refined my creative process, and helped prepare me for the intensity of major competitions.
Today, I feel ready to take on a new challenge: to showcase the craftsmanship I’ve patiently built over the years, and to proudly represent French pastry by competing in the Pastry World Cup.

 

 

Maïdeen CHIHAB, MC Pâtisserie, Saint-Jean-Bonnefonds

 

From a very young age, I was captivated by pastry. It all began in the family kitchen, where I discovered the joy of creating with my hands. This passion was later confirmed during middle school, through my first internships in the restaurant industry.
Naturally, I pursued a CAP in Pastry, followed by a BTM to perfect my technique and refine my vision.
My professional journey has been shaped by diverse experiences, which helped me forge my identity and develop a style that blends tradition, boldness, and technical precision. Each creation is, for me, a form of expression—an opportunity to surprise and move people.
After several years working in the industry, I decided to strike out on my own by launching a click-and-collect pastry business in Saint-Étienne. This project allows me to stay close to my customers while fully controlling my creative universe.
At the same time, I proudly pass on my expertise as a trainer at the CFA, convinced that sharing is essential to keep our craft alive and continuously evolving.

Mickael GUYADER , Treillieres

I am a pastry chef from Nantes. Pastry is much more than a profession to me—it’s a passion that I have cultivated over the years with discipline, curiosity, and creativity.
My journey has taken me through prestigious establishments, working alongside demanding artisans, such as at the Four Seasons Hotel George V in Paris, with Les Pâtissiers in Alsace, and as an instructor at the École Supérieure de Pâtisserie under Mr. Alain Ducasse.
These experiences refined my attention to detail and constantly pushed me to expand the boundaries of my craft.
I also had the privilege of training at CFA Saint-Michel and with Les Compagnons du Devoir—two key steps that shaped my high standards and vision for the profession.
In 2025, I had the honor of becoming Vice World Pastry Champion alongside my teammates Haruka ATSUJI and Jérémy MASSING.
Today, I dedicate myself fully to my work as a pastry consultant and instructor. I love sharing my knowledge, inspiring fellow enthusiasts, and helping to advance this rich, nuanced, and ever-evolving world.
I deeply believe that pastry is, above all, about emotion, precision, and sharing.