Club Coupe du Monde Team USA Executive Board

Stephane Cheramy

Stéphane Chéramy
President | International Judge

En-Ming Hsu

En-Ming Hsu
Vice-President

Donald Wressell

Donald Wressell
Training Operations Director

stéphane tréand

Stéphane Tréand
Coach – Pastry Arts

Ewald Notter exe board placard

Ewald Notter
Coach – Sugar

josh johnson

Josh Johnson
Coach – Chocolate

Victor Dagatan

Victor Dagatan
Coach – Sculptures

Salvatore Martone

Salvatore Martone
Coach – Tasting

Charles Mirarchi

Charles Mirarchi
Strategic Marketing & Communications Director

Joe DiPaolo

Joseph DiPaolo
Partnership Director

Olivier Saintemarie

Olivier Saintemarie
Logistics Co-Director

Rabii Saber
Logistics Co-Director

Romain Cornu

Romain Cornu
Pastry Arts Council | Alumni & Social Affairs Director

Bill Foltz

Bill Foltz
Treasurer

John Kraus square placard final

John Kraus
Secretary

Club Coupe du Monde Team USA Consultants

Thomas Vandenabeele sq placard final

Thomas R. Vandenabeele Esq.
General Counsel

ABOUT CLUB COUPE DU MONDE TEAM USA

Club Coupe du Monde Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity and emotion in pastry professionals.

Club Coupe du Monde Team USA is also dedicated to promoting the sharing, the exploration, the vision and the advancement of both the artistic and scientific realms of the Pastry Arts.

The Club seeks, recognizes and supports America’s best pastry chefs to represent the United States in the prestigious Coupe du Monde de la Pâtisserie in Lyon, France.

With 50 participating countries, this biannual event is the most prestigious pastry competition in the world.

Club Coupe du Monde Team USA welcomes pastry chefs at all levels in their careers – from culinary students to seasoned professionals, as well as amateur bakers and pastry aficionados. 

We encourage those eager to take part to innovate in pastry preparation, explore unique taste combinations and showcase creative presentation styles.

Our mission is to bring continuous innovation to the pastry profession, while maintaining a deep respect for its rich history. Through this approach, we aim to consistently propel the field forward by tapping into the talents of our participants. We aim to build an impressive team ready to compete at the Coupe du Monde de la Pâtisserie.

(SIRHA) PASTRY WORLD CUP (COUPE DU MONDE DE LA PÂTISSERIE): PASTRY REVOLUTION

Founded in 1989, the Coupe du Monde de la Pâtisserie is an international competition representing different trades in the pastry industry including pastry chefs, ice cream specialists, chocolatiers, and confectioners. 

Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for an intense and visionary baking experience.

Pastry World Cup is organized by the global brand Sirha Food®, part of the GL events group.

For more information: www.cmpatisserie.com/en

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