Sosa Ingredients sponsors the selection of European teams for the Pastry World Cup

Djordy VAN KEMSEKE – Dito’s, Schilde

After completing his training as an ice cream maker, Djordy learned pastry and chocolate making at the Piva School, and then sugar making in France. He currently works at Dito’s, his mother’s ice cream and chocolate shop, where he is responsible in particular for chocolates. Talented and ambitious, he won the Carpigiani Trophy, the Belgian master ice cream maker championship, in 2023.

Raoul ANDRIESSEN – École Piva, Antwerp

Born in the Netherlands, Raoul studied at Ter Groene Poorte, the bakery school in Bruges. After several experiences in important Belgian pastry shops such as Mahieu, De Baere and Van Dender, he decided to start teaching. He now teaches at the Piva School in Antwerp, where he shares his experience in pastry, sugar making and ice cream, as well as pastry making. This sugar enthusiast also won the Dutch Pastry Award in 2023.

Lea Marie STRØBÆK – Perron på BaneGaarden, Copenhagen
After growing up in Denmark, Lea Marie moved to France, where she trained with Laurent Duchêne (MOF Pâtissier 1993) and regularly attended courses taught by French experts in pastry and chocolate. Back in Denmark, she became head of pastry at BaneGaarden, a newly created event venue in Copenhagen committed to a responsible approach. She is participating again in the European selection for the Pastry World Cup, after having participated for the first time in 2022 together with her partner Anne Banke, where they finished in third place.

Anne BANKE – Formulario B, Copenhagen Passionate about pastry from a very young age, Anne discovered her vocation for sugar sculpture after winning the Danish Skills Championship in 2019. A graduate of the oldest pastry school in Denmark, she is currently head of pastry at Formel B in Copenhagen. In 2019 she joined the Danish pastry selection, with which she already participated in the European selection for the 2022 Pastry World Cup.

Haruka ATSUJI – Le Chocolat Alain Ducasse, Paris
Originally from Japan, Haruka trained as a pastry chef at the CP school in Kobe. After several experiences in Japan, she flew to France and began working alongside Franck Kestener. It was while learning the basics of the profession with him that her passion for working with chocolate was born. In 2011 she returned to Japan and worked as sous-chef at the Cà sento*** restaurant in Kobe. She returns to France to continue her training at the Chocolaterie Franck Kestener. Motivated by the challenges of the profession, she participated twice in the Trophée Pascal Caffet and obtained first place in 2016. Discovered by Alain Ducasse, she accompanied the chef in the opening of 7 Japanese boutiques. Since 2021 she has been production director of Le Chocolat Alain Ducasse in Paris.

Jérémy MASSING – French candidate for the 2023 Pastry World Cup
Originally from Metz, Jérémy was not predestined for pastry, but he changed direction in 2014 and decided to train as a pastry chef with Franck Fresson (MOF Pâtissier 2004). He held positions in important establishments such as the La Fourchette des Ducs* restaurant, the Hôtel Le Prince de Galles and the Ritz Paris, before transmitting his passion for the profession as an instructor at the “École Nationale Supérieure de la Pâtisserie”. Passionate about crossfit, this competitor is trying his luck again after participating in the 2023 Pastry World Cup, where he finished 2nd with the French team. This time he hopes to fulfill his dream and take the first step on the podium.

Vincenzo DALOISO – Pasticceria Venezuela de Daloiso Ignazio, Barletta
Born in Barletta, Puglia, Vincenzo trained as a pastry chef at a hotel institute before joining his family’s pastry shop in Venezuela, where he is currently head of pastry. His passion led him to work in China and London before returning to his homeland. In 2023, at only 26 years old, this talented pastry chef, member of the Academia Maestri Pasticceri Italiani (Academy of Italian Master Pastry Chefs), won the title of Italian Senior Pastry Champion.

Raimondo ESPÓSITO – Pasticceria Sal de Riso, Salerno
A pastry chef from the Amalfi coast, Raimondo has made a name for himself over the years in the world of pastry and confectionery, working alongside Salvatore de Riso, the famous Italian pastry chef. An avid competitor, he won the gold medal at the Italian cooking championship in 2018 and finished second at the European Sugar Art Championship in 2023 during Sirha Lyon.

Josefine PAGANDER – Gothia Towers Svenska Mässan, Gothenburg
Currently head of pastry at Gothia Towers Svenska Mässan in Gothenburg, Josefine manages the pastry department and a team of 6 pastry chefs. A member of the national teams of young bakers since 2020 and pastry chef since 2021, she already had the opportunity to win a gold medal at the Swedish championship for young bakers. Josefine also won the Swedish professional pastry chef championship in 2022.

Lisa DAGNÄS – Operakällaren, Stockholm
Immersed in the world of pastry since her studies, Lisa quickly focused her attention on competitions and won the Swedish School Championship. She has also participated in the Swedish Young Bakers Championship, the Nordic Pastry Cup in Oslo and twice in the European selection of the Pastry World Cup. After working at Konditori Kampanilen in Gothenburg, she moved to Stockholm and is now head of pastry at Operakällaren.

Pierre-Antoine VARDAN – Guillaume Bichet, Coppet
Pierre-Antoine began his apprenticeship in France and perfected his skills alongside Patrick Roger after graduating. Two years later, he joined the Guillaume Bichet pastry shop in Switzerland, where he worked for 6 years as head of the chocolate laboratory. Eager to face new challenges, he hopes to take the Swiss colors to the grand final.

Paul PERRIN – Restaurant del Hôtel de Ville de Crissier, Crissier Passionate about pastry for many years, Paul began at Maison Fresson and then at Maison Caffet before joining chef Franck Giovanni’s Hôtel de Ville de Crissier as a pastry chef. He sees his work as an opportunity for true artistic expression and a means to share and move his audience.

Wallace CHEUK YIN LI – The Dorchester Hotel, London
Wallace, originally from Hong Kong, is passionate about pastry and constantly develops his skills to generate new ideas. He is currently head of pastry at The Dorchester Hotel in London. Winner of the UK selection with Rémy Pugeot, Wallace’s ambition is to qualify his adopted country for the grand final of the Pastry World Cup, where he hopes to achieve the first podium in UK history.

Rémy PUGEOT – The Raffles Hotel at The OWO, London
Rémy started making pastries in his room. After an apprenticeship in Dijon, this native Frenchman decided in 2014 to pursue his career in the United Kingdom. With extensive experience in hotels and restaurants such as Sketch London, JW Marriott Grosvenor House London and The Londoner Hotel, he is now executive sous-chef of pastry at The Raffles Hotel at The OWO.