Dedicated Professionals Delivering Excellence Together
OUR CHEFS
CARAMELIA
Chocolate
Founder of Caramelia professional school dedicated her life to teaching the techniques of advanced chocolate making around the world after she studied and worked in Australia in different places as a chocoletier for 6 years. Then decided to go back to South Korea and opened her school.
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JOHAN MARTIN
Pastry
He is considered one of the best viennoiserie makers in the world. With approximately 20 years of experience, he spent much of that time teaching pastry chefs at Bellouet Conseil.
He has authored 2 professional books: Meileurs desserts (2012) and "Signature: Entermets&Petits Gateaux" (2017), as well as Signature: Vienoisserie.
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JOAKIM PRAT
Pastry
Internationally reowned pastry chef known for designing high end eclairs & choux pastries and joined his partners in creating many pastry shops.
His previous stint was in joel robuchon's restaurant, London. He is the brand ambassador of "Silikomart" and "Kitchen Aid".
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MAXENCE BARBOT
Pastry
Though still very young, his talent speaks volumes beyond his years as a graduate of Le Cordon Bleu. He is recognized as one of the top pastry chefs in Parisian palace restaurants, excelling in everything from breakfast delights to restaurant desserts, and not forgetting the renowned Parisian tea time offerings.
CARLES MAMPEL
Pastry
A creative and innovative pastry chef, he began his career at a very young age, starting at 13 years old and working across several European countries with renowned chefs.
- MMAPE99: Best Pastry Master Artisan in Spain (1999)
- Award for Best Chocolate Cake, Lyon (2005)
- World Runner-Up Champion, Rimini (2004)
Creator of the Bubó brand, with pastries distributed in several countries around the world.
He joined Relais Desserts in 2010 and has collaborated with prestigious brands in the world of pastry. He is currently an international consultant.
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MASSIMILIANO LIBERATORE
Bakery
Well known for using traditional Italian methods of sourdough, he has been creating panettone and pandoro using "lievitati" (a special Italian gastronomic culture) for the past five years.
Previously, he worked as a bakery officer in Spain and was part of the communication and marketing team at the Sabadell Baking School in Barcelona.
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CHONG KO WAI (Bread Pitt)
Bakery
He began his career by winning numerous competitions, the most notable being the champion of La Coupe du Monde de la Pâtisserie in 2019. With eight years of teaching experience in the APAC region, he later founded his own “C3 Lab,” where he showcases his pastry creations.
Known globally by various titles, including “Architect of Cakes,” he is also a brand ambassador for Elle Vire.
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PAUL OCCHIPINTI
Chocolate & Pastry
An MOF Chef who achieved his title and opened his own business by the age of 26, he is now dedicated to spreading his experience and talent. Originally from Sardinia, Paul moved to France, where he immersed himself in pastry, chocolate, and ice cream making.
He trained under renowned MOF chocolatiers like Christian Camprini and Nicolas Cloiseau, developing a deep passion for chocolate and French culinary excellence Paul earned the prestigious MOF title, and in 2020, he founded "Nico et les Chocolats," a boutique specializing in artisanal, organic, and fair trade chocolates that evoke childhood memories. In addition to running his shop, Paul teaches at leading gastronomic schools worldwide, sharing his expertise with industry professionals.
HONEY BEE
Pastry
One of the most influential women in pastry, she is the founder and pastry chef of Honey Bee Cakes in Seoul. She worked in the US and France as a pastry chef and dessert consultant for years before returning to open her own cake shop back home.
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