Chef Jordan Snider has built his career on structure, consistency and technical discipline — qualities that earned him a place on the U.S. Pastry Team at the 2023 Coupe du Monde de la Pâtisserie in Lyon, France.

As the team’s sugar candidate, Chef Snider worked alongside Chef Julie Eslinger and Chef François Behuet in one of the most challenging pastry competitions in the world – the Coupe du Monde de la Pâtisserie in France. The path to Lyon began with a silver medal at the 2022 Americas Continental Selection in Santiago, Chile. For Chef Snider, it was the result of years of preparation, including a previous role as the alternate for the 2019 U.S. team.

He is set to compete again on Sept. 6, 2025, as one of the sugar candidates at the U.S. National Selection in Chicago. The event will determine who represents the United States at the next Coupe du Monde.

Image: Jordan Snider/Instagram

Today, he serves as executive pastry chef at The Sanctuary at Kiawah Island Golf Resort, a Forbes triple Five-Star property, in South Carolina. His team of 13 oversees pastry operations for two restaurants, a patisserie and coffee shop, an ice cream shop, poolside dining and banquet events. He also runs a quarterly intern program, focusing on developing new talent in the industry.

Before returning to South Carolina, Chef Snider spent more than a decade leading pastry teams in high-volume luxury hotels and casinos. At Mandalay Bay Resort and Casino in Las Vegas, and later moved into senior leadership roles at the Mandarin Oriental Las Vegas and the Fairmont Grand Del Mar in San Diego. At each property, he focused on refining systems and execution while maintaining high standards across multiple venues.

Team USA, L to R: Chef Julie Eslinger, Chef Jordan Snider and Chef François Behuet

Chef Snider’s competitive experience is matched by his ongoing training with top pastry artists. He has studied advanced sugar and chocolate techniques under chefs such as Guillaume Mabilleau, Stéphane Leroux, Davide Malizia and Stéphane Klein. These continuing education experiences directly influenced his showpiece work for international competitions.

In addition to competing, Chef Snider has shared his knowledge through teaching. In 2024, he led a professional development class at L’Ecole Valrhona in Brooklyn on themed chocolate showpieces. He also taught a training course for Coupe du Monde de la Pâtisserie competition preparation at the school in 2023. His past demonstrations include presentations at the National Restaurant Association Show in Chicago, the Ballast Point Brewery among others.

Image: Pastry Arts Magazine

His work has earned him recognition in several national events. He received third place for Chocolatier of the Year at Pastry Live 2014 and an honorable mention in the Paris Gourmet U.S. Pastry Chef of the Year competition in 2017.

Chef Snider remains focused on steady growth and professional development. Whether preparing for competition or leading a pastry kitchen, he applies the same approach: careful planning, consistent execution and a clear understanding of his craft.

The 2025 U.S. National Selection is scheduled for Sept. 6 at the Washburne Culinary & Hospitality Institute in Chicago, as part of the Chicago Baking & Pastry Forum. The forum, running from Sept. 4 to 6, offers culinary professionals and enthusiasts opportunities for education and networking. Tickets for the event—and to witness Team USA’s National Selection—are available through Eventbrite.

ABOUT CLUB COUPE DU MONDE DE LA PÂTISSERIE TEAM USA

Founded in 1988 by former White House pastry chef, the late Roland Mesnier, Club Coupe du Monde de la Pâtisserie Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity and emotion in pastry professionals.

Club Coupe du Monde de la Pâtisserie 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 de la Pâtisserie 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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