Club Coupe du Monde de la Pâtisserie Team USA has announced the jury for its 2025 National Selection, and the lineup reads like a who’s who of international pastry excellence. The event, which will take place in Chicago on Saturday, 6 September 2025, during the Chicago Baking & Pastry Forum at the Washburne Culinary and Hospitality Institute, marks a pivotal moment in the multi-year journey toward the most prestigious pastry competition in the world: the Coupe du Monde de la Pâtisserie in Lyon, France.
Image: Coupe du Monde de la Pâtisserie
The stakes are as high as ever. With the global competition just under two years away, the National Selection serves as a crucible for creativity, precision and artistry. The chefs who earn a place on Team USA won’t just be representing a country—they’ll be representing a legacy. And guiding that selection will be an elite panel of judges, each bringing decades of experience, a deep respect for the craft, and an eye toward the future.
A President with Chocolate in His DNA
Presiding over the jury as Honorary President is Chef Christophe Morel, a master chocolatier whose roots run deep in the traditions of French pastry. Born into a family of pastry chefs, Morel has spent his life immersed in the world of confectionery. His accolades are numerous: Canadian National Chocolate Champion in 2003, winner of the chocolate category at the 2005 Coupe du Monde de la Pâtisserie, and fourth-place finisher at the World Chocolate Masters that same year. Morel, who now serves as the Ambassador for the Americas for the Coupe du Monde de la Pâtisserie, will act as the jury’s spokesperson and taste the candidates’ final presentations, though he will not participate in scoring.
“Avec le chocolat, j’ai trouvé ma matière” (“With chocolate, I found my medium”), Morel has famously said—a philosophy that has guided his elegant and often groundbreaking work. His presence lends not just prestige to the proceedings but also a powerful reminder of the artistry and discipline the competition demands.
A Jury of Masters
Joining Morel are four industry luminaries whose careers have helped shape the landscape of modern pastry.
Chef Stéphane Tréand, M.O.F., brings the gravitas of a Meilleur Ouvrier de France—a title awarded only to the most skilled craftspeople in France. Tréand’s resume is as impressive as his technique. After years working in France, he relocated to California, where he founded The Pastry School, a training ground for rising talents. He served as coach for the 2011 Pastry Team USA and now returns as a jury member, ready to identify the next generation of competitors capable of standing shoulder to shoulder with the world’s best.
Also on the jury is Chef Donald Wressell, a cornerstone of Pastry Team USA and one of its most decorated members. A seven-time team participant, Wressell has led the United States to multiple podium finishes, including its only gold medal in 2001. His career has spanned decades, from his days as executive pastry chef at the Four Seasons Beverly Hills to his current role as executive pastry chef at Guittard Chocolate Company. Known for his meticulous approach and ability to mentor under pressure, Wressell’s role as the team’s training operations director makes him uniquely positioned to assess what it takes to win.
Chef Johanna Le Pape offers a different, yet equally vital, perspective. A 2014 World Champion of the Mondial des Arts Sucrés, Le Pape is an advocate for sustainability, wellness, and a holistic approach to pastry. She trained in renowned kitchens such as Le Meurice and Le Lutetia in Paris before launching her consultancy, JLP Consulting, which helps brands develop pastry programs centered on health-conscious and zero-waste practices. Chef Le Pape is also the author of “Patisserie Revolution: The Healthy Baking Bible”. Her inclusion on the jury signals a forward-looking ethos—a recognition that the future of pastry must balance indulgence with responsibility.
Rounding out the panel is Chef Eric Perez, whose four-decade career has traversed continents and disciplines. Trained in Toulouse, France, Perez has held executive pastry roles at several Ritz-Carlton properties and led pastry ventures across Asia. He was the alternate for Team USA’s silver-winning team in 1997 and returned as a full team member in 1999, earning a bronze. Today, he heads R&D at Vosges Haut Chocolat and continues to innovate at the intersection of tradition and technology. His global perspective and hands-on experience make him an indispensable voice on the jury.
The Road to Lyon
The National Selection is more than a competition; it’s the starting point of an intensive journey. Chefs chosen to represent the United States will move on to the 2026 Americas Continental Selection, the regional qualifier for the finale. From there, it’s a full year of training, refining, and rehearsing for the ultimate test in Lyon in 2027.
“These jury members represent the pinnacle of the pastry profession,” said Chef Stéphane Chéramy, president of Club Coupe du Monde de la Pâtisserie Team USA. “Their technical mastery, commitment to innovation, and global perspective will be invaluable in selecting the next generation of American pastry talent.”
And make no mistake: the selection process is as rigorous as the final competition. Candidates are judged on a wide range of criteria, from technical execution and flavor development to artistry, innovation, and time management. Their creations must dazzle not only the palate but also the eye, capturing the spirit of American pastry while rising to an international standard.
A City and a Forum
That this event is taking place in Chicago is no coincidence. The city has long been a hub for culinary innovation and education, and the Washburne Culinary and Hospitality Institute has earned a reputation for excellence in training the next generation of chefs. Hosting the National Selection during the Chicago Baking & Pastry Forum adds another layer of significance, bringing together industry professionals, educators, and students for a weekend of inspiration and connection.
In many ways, the 2025 National Selection is a snapshot of where American pastry stands—and where it’s headed. The jury represents a blend of tradition and progress, of timeless technique and boundary-pushing creativity. The candidates, still to be revealed, will have the chance to make their mark on one of the world’s most competitive culinary stages.
And for the pastry-curious public? It’s a chance to witness firsthand the craftsmanship, precision, and passion that elevate pastry from dessert to art form. With the Coupe du Monde de la Pâtisserie on the horizon, all eyes are on Chicago.
A strong group of partners is supporting Team USA on their journey. Valrhona is the main partner founder and a platinum partner. Also platinum is Truffly Made and Gourmet Foods International. Midwest Global Imports and Paul Strabbing serve gold partners. Dobla and Nielsen-Massey Vanillas join as a silver partners. Paris Gourmet and The Pastry Depot are bronze partners, with Koerner Company and St. Michel as allied partners.
For Sponsorship Opportunities
To learn more or become a partner, email Chef Jospeh DiPaolo at [email protected].
The journey to Lyon begins now.
