Born in Tokyo in 1972. After graduation from Culinary Institute, he started to work for a Japanese Pastry Colombin in Tokyo. After years, he left for France to learn at Cartron. He came back to Japan and start to work at Seiyo Ginza and met chef Shozo Inamura (Team Japan for the World Pastry Cup 1993). It became a turning point in his life. He participated in the World Pastry Cup two times in a row and got a Silver Medal in 2001.

1992 Colombin / Patissier

2000 Hotel Seiyo Ginza / Chef Patissier

Born in Shiga in 1988. At the age of 18, he has decided to become a pastry chef. After graduation from the pastry institute, he started his career as a pastry chef in Club Harie under chef Takao Yamamoto. Watching Yamamoto’s outstanding performance at the World Pastry Cup 2017 motivated him to challenge this world competition.

2009 Club Harie / Chocolatier and Patissier

Born in Shizuoka in 1982. After graduation from the pastry institute, he started his career as a pastry chef in Hamamatsu. He was impressed by seeing the sugar art piece and decided to challenge this world competition.

2002 Patisserie Mignon / patissier

2005 Patisserie DEFFERT / patissier

2008 Patisserie La splendeur / patissier

2011 EISENDO / pâtissier

2016 TOKAI COOKING and CONFECTIONERY COLLEGE / professor

Born in Tokyo in 1984. When he was in high school, he decided to be a pastry chef because of a television pastry program. He was impressed by seeing the fight for victory of Japan Team of the World Pastry Cup in 2007. Since then, he started to challenge for many contests before his final target “become the world champion”.

2003 Murakami Kaishindo / Patissier

2005 Imperial Hotel Tokyo / Patissier

Career

Owner Chef RENCONTRE

Bakery Master Korea

the best baker in North Gyeongsang Province

Career

2011 – 2019 Master chef, Midam (Academy S.table)

2019 Russian world skill Patisserie & Confectionery Olympic Coordinator

Summary of Qualifications

Currently, now a professor at Korea Tourism College. From 2019

SPC Group Eight Years’ Working at the Samlip Food Research Institute

Baking And Pastry Arts Academy to 2 years

Experiences :

2008- Hotel Douce, Owner chef

1998-2007 Japan, Royal Bakery

1992-1995 Himond Bakery

Experience :

2017.03- Now

Pastry Chef

Specialized in the art of chocolate and pastry desserts

Honors :

2019 The Second China Pastry Cup Champion

In 2015 he studied further with famous chocolate master Christophe Morel and with French MOF Angelo Musa

Honors :

2019 The second China Pastry Cup

Expérience :

Work in Schenzhen carson for food culture communication

Pastry Chef

Specialized in the art of sugar and pastry desserts

In 2019, Rain Liu takes the Ysuke Aoki course of Valrhona C3 championship

Expérience :

In charge of pastry operations at Marriott Changzhou

Specialized in carving art and pastry dessert

Mukrsh Rawat was part of Team India, during Asian Pastry Cup 2018

Experiences :

Oct 2014- Now

Academy of pasty arts

Assist the Executive chef in directing all food preparation

Develop and implement a comprehensive menu management program

Oct 2010- Oct 2014

Hilton Hotels Worldwide,

Pastry Chef/ Executive sous chef

She has a post graduate diploma, Kitchen Management. In 2017, she received the certification of Winner and Best Chocolate Showpiece, Callebaut Patissier. Also, she was part of Team India, during Asian Pastry Cup 2018

 Experiences:

2017 to Present

Pastry Chef, Academy of Pastry Arts, India

Heading the team at Enchante, a luxury patisserie owned by Academy of Pastry Arts

Responsible for innovation and development of new products

2015-2016

Junior Sous chef, Oberoi Flight Services, Kolkata

Experiences:

2017-Present

Academy of pastry Arts India

Pastry Chef

2016-2017

Novotel Mumbai Juhu Beach

Chef de Partie

2012-2015

Ibis and Novotel Bengaluru Techpark

Demi Chef de Partie

Achievements:

Gold winner at the India pastry cup championship held at academy of pastry arts, Mumbai

In June 2019.

Did research on Major Problems of Food Wastage and their solutions.

Experiences:

2018-Present

Pastry Chef and Educator, Academy of Pastry and Culinary Arts, India

Training the team and students.

Keeping up with the current pastry trend and researching about various product

 2017-2018

Assistant Pastry Chef, Trident Nariman Point,

Led shifts while personally preparing food items and executing requests based on required specifications.

 Accomplishments:

 Won “Double Gold” for chocolate showpiece at the Great Indian Culinary Challenge2019.

Won “Best Chocolate showpiece” award at The Great Indian Culinary Challenge 2018, Mumbai

Expérience:

April 2008/ Present

Pastry chef at St. Regis Bali five star hotels

Experience :

2016-Present

Pastry Chef in PT Nirwana Lestari (Food Service Department

Chef demonstrator by PT Sukanda Djaya

Achievement:

Diploma Medal Award, the 10^th Indonesian Salon Culinary “3-Course Indonesian Set Menu”

“I believe I am capable to be a Pastry Chef regarding of my experiences and my knowledges”

Education :

2014 Culinary Arts Academy Switzerland

Experiences :

August 2018-November 2018

Le Chic Bakehouse Medan

Redesign Menu

May 2017-July 2018

Correlate Jakarta By Chef Juna Rorimpandey

Pastry Chef

Creating menu 

He joined the Academy of Pastry and Culinary Arts, specialized in Chocolate, Praline, and Candy Making

Experiences :

2018-Présent

Academy pastry and Culinary Arts Indonesia

Assistant Pastry Chef

2018

The Ritz-Carlton Jeddah, Kingdom of Saudi Arabia

Experiences:

2019-Present

Academy of Pastry Arts Malaysia

Executive Pastry Chef

2015-2019 pastry chef

2013-2015

Kuala Lumpur Convention Centre

Junior Sous-Chef

Achievements :

Participed Mondial des arts sucres 2018: World Ranking No 2

Coupe du Monde de la Patisserie 2017 : World Ranking No 6

Asian Pastry Cup 2016: 1st Runner Up

FHM 2015: Sugar Showpiece and Chocolate Cake Challenge- Silver Medal

He obtained his advance diploma in culinary arts and his diplomas in patisserie in 2013

Experiences :

2018-Present

Academy of Pastry and Culinary art Malaysia

2017-2018

Hotel Sofitel Damansara

Pastry Kitchen chef

Achievements

-Hilton F&B Master Pastry Challenge (2gold 1bronze) 2016,2017

-Fontera pastry challenge (bronze medal)

-FHM Malaysia Pastry Challenge (diploma award

Experiences:

2017-Present

Assistant Pastry Chef- Academy of Pastry Arts Malaysia

January 2016- December 2016

R&D Chef – Sun in co ltd

2014-2015

Chef’s Assistant- Academy of Pastry Arts Malaysia

Achievements

Won bronze award in Class 14 Dress the Cake in CulinaireMalaysia2013

Won first place in California Raisin Best Viennoiserie Category in California Raisin Competition2014

Won silver award in Class 13 Pastry Showpiece in Culinary Malaysia2015

Represents Team Malaysia Asian Pastry Cup 2020

Academic Background

2014 Sugar Class

2012 Asia Pastry Forum

2012 Advanced Diploma in Professional Pastry& Bakery, Academy of Pastry Arts Malaysia

Experiences:

2018-Present

Academy of Pastry Arts Malaysia

Pastry Chef Instructor

2017/2018

Pastry Institute of St Honore Malaysia

Pastry Chef Instructor

He is president and co-founder of Pastry Alliance of the Philippines

And also WORLDCHEFS (World

Association of Chef Societies), accredited Culinary Pastry Judge

Experiences:

2018-Present

Agri-Pacific Corporation

2000-2018

Park Avenue Desserts

(Pastry Chef/ Owner)

Experiences :

2018/present

Academy of Pastry & Culinary Arts

Assistant Pastry Chef

2017/2018

Marriot Hotel Manila

Commis III – Pastry

2016/2017

Park Avenue Desserts, Internship

Achievements

2018 Asian Pastry Cup

2017 Junior World Pastry Cup – Sigep Rimini

2016 Food and Hotel Asia – Bronze Awardee

She participed in 2019 in the Philippine Pastry Forum and in

2018 in the Asia Pastry Forum

Experiences:

2015-present

Academy of Pastry and Bakery Arts Philippines

Executive Pastry Chef

2013-2015

Bite Macarons Houston

Pastry Cook

Achievements

2019 Champion Sugar category in the National Selection for Asia Pastry Cup

2018 Gold medal – Sugar Showpiece at the Philippine Culinary Cup

2018 Philippine Candidate at the Pastry Queen-Ladies World Pastry Championship

2017 5^th Ranking Top of Patissier in Asia

Experiences:

2018-present

Academy of Pastry and Culinary Arts Philippines

Assistant Pastry Chef/ Instructor

January2018-September2018

Edsa Shangri-La Hotell

2017-2018

Marco Polo Hotel Ortigas

Achievements

2019 Philippine Selection, Mondial des Artes Sucre

2019 Philippine Pastry Cup, Chocolate

2017 Hong Kong International Calunary Classics, Bronze Awardee

2017 President’s Award and Chairman’s Award

He has joined the Mandarin Oriental Singapore as Pastry chef since 2019

Achievements:

2010 Won the Silver live cooking teal western during the Battle of the Chef 12^th Penang

2014 Obtained The Best Chocolate showpiece during the Asian Pastry Cup.

2015 Participed in the World Pastry Cup on Lyon France.

2016 Won Champion in the Asia Pastry Cup

Experiences:

2015 Conrad Centennial Singapore as Trainee Chef in pastry

2015 Jones the Grocer Singapore as Trainee Chef in pastry Kitchen

2011 Part-time Mid-Autumn Festival Mooncake making- Raffles Hotel

Achievements

2019 Singapore Pastry Cup 2019 – 1^st runner up

2015 Junior Pastry World Cup Competition- Team Singapore 4^th runner-up

Currently employed at Mandarin Oriental Singapore as a Junior Sous-chef

Graduated from Cilantro Culinary Academy with a diploma in Food Preparation and Cooking.

Has already had an experience at five-star hotel after graduation.

Experiences :

2017-present

Sentosa Cove – Chef de Partie

2015-2018

One Farrer Hotel & Spa- Leading Cook

2013-2015

Gree Sprout Café – Kitchen Assistant

Achievements

2018 Obtained Gold medal with Singapore’s team during the Asian Pastry Cup

2016 Participed in Food & Hotel Asia – Bronze medal

He is the only Chef in the world to ever win nine gold medals of individual events held at two separates

competitions

Five gold’s at Culinary Olympics 2004 and four gold’s of Culinary World Cup 2006

Experiences:

2001-present

Aithken Spence, Heitance Hotels and Resorts

General Manager

1993-2001

Regency intercontinental, Bahrain

Pastry Artist

Achievements

2012 IKA Culinary Olympics- Germany – 3gold medals

2016 Culinary World Cup Expogast – Luxembourg- 4gold medals

2004 21^st Culinary Olympics-Germany (IKA) 3 gold medals

He is the only Chef in the world to ever win nine gold medals of individual events held at two separates

competitions

Five gold’s at Culinary Olympics 2004 and four gold’s of Culinary World Cup 2006

Experiences:

2001-present

Aithken Spence, Heitance Hotels and Resorts

General Manager

1993-2001

Regency intercontinental, Bahrain

Pastry Artist

Achievements

2012 IKA Culinary Olympics- Germany – 3gold medals

2016 Culinary World Cup Expogast – Luxembourg- 4gold medals

2004 21^st Culinary Olympics-Germany (IKA) 3 gold medals

Experiences

Présent

Chefstir Cakes Sri Lanka

Executive Chef/ Director

2013-2017

Bandos Island Resort & Spa, Maldives

Executive Chef

2011-2012

Ceylon Continental Hotel

SNR Executve Chef

Achievements

2014 Jury member Culinary World Cup

Won Gold medal for Artistic Pastry Showpiece – Luxembourg

2013 Member of the Sri Lanka – CGL team to Norway, Wac’s Congress

Experiences

Présent

Chefstir Cakes Sri Lanka

Executive Chef/ Director

2013-2017

Bandos Island Resort & Spa, Maldives

Executive Chef

2011-2012

Ceylon Continental Hotel

SNR Executve Chef

Achievements

2014 Jury member Culinary World Cup

Won Gold medal for Artistic Pastry Showpiece – Luxembourg

2013 Member of the Sri Lanka – CGL team to Norway, Wac’s Congress

Experiences

2010-present

Treasure Foods Co, Ltd.

Pastry Technical Manager

2008-2010

Shangri-La Far Estern Plaza Hotel,

Executive Pastry Chef

2007-2008

Tavih Landis Hotel Tainan,

Executive Pastry Chef

Awards

2009 UIPCG Junior World Championship – Silver award

2007 Japanese Cake Contest – Best pastry award

2007 Coupe du Monde de la Patisserie, Captain of Taiwanese team

2006 OPen de France International Dessert – Gold award in pastry, and sugar craft

He con-founded the dessert brand « Color C’ode Miss Kelly »,

Acting as an executive chef in product development.

Honors:

2019 Silver medal – Asian Pastry Cup

2017 Bronze medal- Asian Pastry Cup

2016 Silver medal – Coupe du monde de la patisserie

2015 Silver medal – IBA UIBC CUP Confectioners competition

Experience

Luho Puff Home

Honors

2019 Asian Pastry Cup – Gold medal

2019 Top of Patissier un Asia – 4^th

2018 Battle of the chefs Class M05 Stry art showpiece II Sugar works display

Experiences

Novotel Taoyuan Airport Hotel

Chef

The Lalu, Sun Moon Lake

Sous Chef

Angsana City Club

Chef

Jury Experience

2016 TCAC – Taiwan Culinary Art Challenge

Honors

2015 Thailand TUCC – Ice Carving team – Gold medal

2015 Culinary Malaysia FHM Ice carving team – Highest score award

2013 Thailand TICC –Ice carving teal- Silver medal

Education:

2012 Johan Martin Bellouet Conseil

2008 Le Cordon Bleu– Grand Diplome Paris

Experience:

2019– present

WWA Portal, Proprietor

Dec‘14–present

Paris Mikki, Proprietor & Chef

2014 Art Macaron by Chef Mathieu Mandard Champion de France du Dessert

Experiences :

2017-present

Hospitaly management Asia

Executive Pastry Chef Responsability

2016-present

Cocotte Farm Roast & Winery, Bangkok, Thailand

Pastry chef de Partie

2015

Anantara Siam Bangkok Hotel, Thailand

2012-2015 Four seasons Hotel Bangkok, Thailand

Pastry Commis

Education:

2012 Johan Martin Bellouet Conseil

2008 Le Cordon Bleu– Grand Diplome Paris

Experience:

2019– present

WWA Portal, Proprietor

Dec‘14–present

Paris Mikki, Proprietor & Chef

2014 Art Macaron by Chef Mathieu Mandard Champion de France du Dessert

Experiences:

2014-present

Proprietor & Chef, Patisserie Rosie, Thonglor, Bangkok

2012-2014

Executive chef, Ban Nam Kieng Din restaurant, taweewattana, Bangkok

2009-2011

Chef de cuisine, Ba Nam Kieng Din restaurant

Educations :

2019 La Maison de la crème Elle & Vire, Versailles, France

2018 L’école du grand chocolat Valrhona, Tokyo, Japan

2017L’école du grand chocolat Valrhona, Tain-l’Hermitage, France