Chef Christophe Morel Named Honorary President of the Jury for 2025 Pastry Team USA National Selection
Apr
23
2025
Off
Club Coupe du Monde de la Pâtisserie Team USA is proud to announce that Chef Christophe Morel will serve as Honorary President of the Jury for the 2025 U.S. National Selection in Chicago. A globally recognized master chocolatier, Chef Morel brings decades of experience, artistry, and international prestige to this pivotal role as the team identifies the next generation of pastry talent to represent the United States on the world stage.
Born into a family of pastry chefs in France, Chef Morel’s culinary journey began early and evolved into a lifelong pursuit of excellence. With chocolate as his chosen medium, he has built a career defined by technical mastery and innovation. His deep understanding of the craft and his passion for the art of pastry make him an ideal leader for this important moment in Team USA’s preparations for the Coupe du Monde de la Pâtisserie.
“Having Chef Morel lead the jury at our 2025 National Selection is a tremendous honor,” said Chef Stéphane Chéramy, president of Club Coupe du Monde de la Pâtisserie Team USA. “His achievements in the world of chocolate, his commitment to mentoring young chefs, and his international stature align perfectly with our mission to promote excellence, creativity, and collaboration in American pastry.”
Chef Morel’s accolades are numerous. He won the Canadian National Chocolate Awards in 2003, placed first in chocolate at the 2005 Coupe du Monde de la Pâtisserie in Lyon, and earned fourth place that same year at the World Chocolate Masters in Paris. In 2011, he was a finalist for the title of Meilleur Ouvrier de France (MOF)—one of the most prestigious honors in the French artisan tradition.
Currently serving as the Coupe du Monde de la Pâtisserie’s ambassador for the Americas, Chef Morel continues to elevate the global pastry community through education, mentorship, and cross-cultural collaboration. He has taught masterclasses around the world, including sessions at the Asia Pastry Forum, where he has shared his expertise in chocolate pralines and high-end confectionery techniques.
His influence extends beyond instruction. In 2017, Chef Morel collaborated with acclaimed pastry artist Chef Amaury Guichon to create a whimsical chocolate sculpture of Santa Claus seated in an armchair—an intricate and imaginative piece that showcased both chefs’ technical and creative strengths.
“Chef Morel’s presence at the National Selection offers our candidates a rare opportunity to be evaluated by one of the finest chocolatiers of our time,” added Chef En-Ming Hsu, vice-president of Club Coupe du Monde de la Pâtisserie Team USA and captain of the gold medal winning 2001 Pastry Team USA. “His depth of knowledge, global perspective, and unwavering dedication to the craft will challenge and inspire every competitor. It’s an honor to welcome him, and we look forward to the impact his leadership will have on the team and our community.”
Throughout his career, Chef Morel has remained grounded in his passion for chocolate. “Avec le chocolat, j’ai trouvé ma matière,” he says. “With chocolate, I found my medium.” This simple yet profound statement reflects the authenticity of his craft and the artistic lens through which he views the world of pastry.
Chef Stéphane Tréand, Meilleur Ouvrier de France (M.O.F.)
Chef Donald Wressell, seven-time member and coach of Pastry Team USA including winning two bronze medals on the 1995 and 2005 US Team and assisting the 2001 team to a gold medal
Chef Johanna Le Pape, a member of the International Organizing Committee and renowned for her commitment to wellness pastry and global judging
Chef Eric Perez, award-winning pastry educator and former Pastry Team USA member and 1999 Pastry Team USA Coupe du Monde de la Pâtisserie bronze medal winner
Each juror brings a wealth of experience and a unique perspective to the judging table, ensuring a rigorous and holistic evaluation of the candidates competing for a coveted spot on Team USA.
The event, which will be held on 6 September 2025 at Washburne Culinary and Hospitality Institute in Chicago during the Chicago Baking & Pastry Form, will determine the three chefs who will advance to represent the United States at the 2027 Coupe du Monde de la Pâtisserie in Lyon, France.
As culinary boundaries continue to expand and evolve, this year’s National Selection reflects the spirit of global collaboration and excellence. With Chef Christophe Morel presiding and a jury of this caliber assembled, the 2025 National Selection promises to be a defining chapter in the journey toward Lyon.
