Paul Occhipinti, an Italian-born MOF Chocolatier (Meilleur Ouvrier de France), is an internationally renowned expert in chocolate and confectionery arts.
In 2018, Paul earned the prestigious title of MOF Chocolatier,…
Originally from Sydney, Australia, Chef Richard moved to France with a dream of training under some of the world’s greatest pastry chefs.
He quickly found his way to Lyon, joining…
A graduate of Le Cordon Bleu London, Circle quickly made her mark as a talented pastry chef.
Invited to lead the creation and production for the school café, she showcased…
Sandra Ornelas launched her culinary journey at the esteemed Institut Paul Bocuse in Lyon, France, graduating with honors in 2011 with a bachelor’s degree in Culinary Arts and Restaurant Management.…
Originally more interested in cooking, Massimo Pica from Nocera Inferiore found his calling in pastry, eventually becoming a master of Italian sweets.
At just 21, he opened his first pastry…
Gabriel’s passion for pastry ignited during his final year of a technical diploma in hotel and restaurant management, where he undertook an extraordinary internship at the Michelin-starred Carré des Feuillants…