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Philip Khoury (born 1989/1990) is an Australian pastry chef who specialises in plant-based desserts. Since 2018, he has been the Head Pastry Chef at Harrods in London. His debut book A New Way to Bake (2023) won a Fortnum & Mason Food & Drink Award, among other accolades.
Florian Bellanger [bɛlɑ̃ˈʒe] (born 20 April 1968) [1] [unreliable source?] is a French pastry chef, formerly the executive pastry chef at the famous Parisian pastry and candy shop, Fauchon. He is a permanent judge on the Food Network 's competition series Cupcake Wars , appearing in over nine seasons and 135 episodes to date.
Nicole Plue is a pastry chef based in San Francisco. She is the Director of Pastry Arts at the San Francisco Cooking School. She was formerly the executive pastry chef at the Healdsburg, California Michelin star restaurant Cyrus. [1] [2] She began her career at restaurants like One Market and Hawthorns Lane in San Francisco.
Johnny Iuzzini /u-zee-nee/ (born August 31, 1974) is a New York City-based American pastry chef, television celebrity, and cookbook author. He served as executive pastry chef at Daniel from 2001 through 2002 and at Jean Georges from 2002 through 2011.
Bronwen Weber is a Canadian-born pastry chef and renowned cake decorator based in Dallas, Texas. [1]Born in Calgary, Alberta, over her 30-year career Weber has worked at a variety of bakeries and won numerous awards, including the Oklahoma State Sugar Art Show grand prize in the wedding cake division.
In 1988, he released the first edition of his magazine dedicated to cooking and pastry Thuriès Magazine. In 1989, he created the Musée des Arts du Sucre et du Chocolat. His chef is Jean-François Arnaud. He also received at that time the Prix Édouard de Pomiane. In 1991, he created his own brand of chocolates.
Will Goldfarb (born June 24, 1975, in Port Washington, New York, US) [1] is a Bali, Indonesia-based American pastry chef who was named The World's Best Pastry Chef in Cacao Barry's The World's Best 50 Restaurants 2021 and considered one of the pioneers of the dessert-only tasting menu.
Chef Nicholas Lodge (born 12 June 1962) was a pastry chef, master cake artist, author and instructor. He was the co-owner of the Atlanta-based International Sugar Art Collection, a retail gallery and school teaching all levels of cake decorating and sugar arts. He was best known for creating botanically correct gum paste flowers.