SANDRA ORNELLAS
Pastry chef instructor at L'École Valrhona 

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. During her training, Sandra honed her skills at some of France’s most prestigious establishments, including La Résidence de la Pinède (a three-Michelin-star restaurant and a member of “Leading Small Hotels of the World” and “Relais & Châteaux”) and the iconic L'Abbaye de Talloires, a luxury hotel-restaurant in the “Châteaux & Hôtels” collection.

Driven by a passion for pastry and chocolate, Sandra pursued specialized training under Philippe Rigollot, Pastry World Champion and Meilleur Ouvrier de France (MOF). In 2012, she earned her “Complementary Mention in Pastry, Ice Cream, Chocolate, and Confectionery” at the CFA in Roanne, along with a Professional Aptitude Certificate in Chocolate from the Academy of Grenoble.

Sandra’s expertise led her to l’École Valrhona in 2013, where she served as Valrhona Spain’s pastry chef and instructor. Recognized for her creativity, she was named one of the "10 Most Creative Pastry Chefs" by Pastry Revolution magazine in 2017. The following year, she placed third in the prestigious Pastry Queen international competition in Rimini, Italy.

In 2021, Sandra furthered her expertise with a master’s degree in Food Science and Innovation from the University of Barcelona, solidifying her status as an innovator in the culinary world.

CICLE WONG
Pastry chef instructor at L'École Valrhona 

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 her expertise right from the start. In 2016, Circle achieved her first major accolade, winning the gold medal in the “Free-Style Contemporary Plated Dessert” category at London Hotelympia.

Recognizing the booming potential in Asia's culinary market, Circle returned to Hong Kong in 2016. There, she honed her skills in Michelin-starred restaurants, specializing in high-end plated desserts and afternoon tea creations. In 2017, her dedication paid off when she was crowned “Dessert of the Year” winner by The Association of Pastry Chefs (UK).

Circle joined Ecole Valrhona Asia in 2017, where she focused on delivering private pastry training sessions and public demonstrations throughout China. In 2022, she returned to London to teach at Le Cordon Bleu, where she specialized in alternative pastry techniques and recipe development. In May 2024, Circle advanced her career by joining l'Ecole Valrhona as a Pastry Chef Instructor, overseeing the UK and Northern Europe markets.

With a passion for innovative dessert techniques and a commitment to elevating pastry education, Circle continues to inspire with her expertise and creativity.