A veteran of Michelin-starred kitchens and elite culinary institutions across three continents, Chef David Bonet has been named one of the sugar candidates for Club Coupe du Monde de la Pâtisserie Team USA’s upcoming National Selection. He is one of nine chefs competing for a spot on the 2027 U.S. Pastry Team.
On Saturday, Sept. 6, 2025, Chef Bonet will compete in the Club Coupe du Monde de la Pâtisserie Team USA National Selection, held at the Washburne Culinary & Hospitality Institute in Chicago. The event, part of the Chicago Baking & Pastry Forum, will determine which chefs go on to represent the United States on the world stage in Lyon, France, at the renowned Coupe du Monde de la Pâtisserie.
A French Foundation in Excellence
Chef Bonet’s journey began in France, where he trained at world-class institutions including La Maison Troisgros and Hélène Darroze—both Michelin-starred establishments renowned for their discipline, creativity, and standards of perfection. These early experiences laid a rock-solid foundation of French pastry technique and hospitality excellence.
His career quickly accelerated with executive pastry roles at prestigious hotels and restaurants, including The Savoy in London, The Mandarin Oriental in Bangkok, and the Hotel Martinez in Cannes—home to the two-star Michelin restaurant La Palme d’Or. In each role, Chef Bonet elevated pastry programs while mentoring young professionals and cultivating a culture of excellence.
Educator and Innovator at Bellouet Conseil
From 2013 to 2020, Chef Bonet brought his knowledge to the classroom, becoming a key figure at Bellouet Conseil in Paris. There, he worked alongside iconic Meilleurs Ouvriers de France (MOFs) Chefs Jean-Michel Perruchon and Joël Bellouet. As a pastry demonstrator and international consultant, he taught over 40 specialized courses to professional pastry chefs across the globe.
Chef Bonet also contributed to the school’s legacy by co-authoring pastry books and representing Bellouet Conseil at premier culinary events, including Sirha, the World Chocolate Masters, and Europain. These experiences placed him at the forefront of modern pâtisserie, pushing the boundaries of sugar artistry, chocolate work, and fine pastry.
Leadership at Lenôtre Thailand
Chef Bonet’s passion for education next led him to Southeast Asia, where he became the director of operations and creations at the Lenôtre Culinary Arts School in Thailand. As a member of the pre-opening team, he worked closely with Lenôtre Paris to ensure that the school met the brand’s uncompromising standards.
Image: David Bonet/Instagram
His role extended beyond pastry instruction. He oversaw daily operations, managed more than 50 staff members across pastry, cuisine, bakery, and administrative departments, and led the development of innovative recipes and masterclasses. Chef Bonet also conducted live demonstrations across the region, further expanding the reach of Lenôtre’s elite culinary education model.
Under his leadership, the school quickly established itself as a top-tier institution for aspiring pastry professionals in Southeast Asia.
High-End Consulting and Global Impact
In addition to his institutional work, Chef Bonet has served as a consultant and demonstrator for some of the world’s most renowned luxury brands. From reimagining the pastry experience at Emirates Palace in the United Arab Emirates—during its transition from Kempinski to Mandarin Oriental—to designing dessert programs for five-star hotels, Chef Bonet’s ability to fuse creativity with operational efficiency makes him an invaluable partner to culinary leaders.
Image: David Bonet/Instagram
His consulting work includes collaborations with industry giants like Debic Cream, Barry Callebaut, Boiron, and Elle & Vire. Whether developing new products or training teams, Chef Bonet’s insight is rooted in decades of practical experience and global best practices.
A New Chapter at The Inn at Little Washington
Chef Bonet will soon begin a new role as group executive pastry chef at The Inn at Little Washington—America’s only three-star Michelin restaurant located outside a major city. This prestigious appointment places him at the helm of one of the nation’s most celebrated culinary institutions.
Known for its exquisite service and innovative cuisine, The Inn at Little Washington offers Chef Bonet an opportunity to bring his international vision and refined artistry to an American fine dining audience. The appointment also signals a powerful new chapter in his already distinguished career.
A Network of World Champions
Chef Bonet remains actively engaged with the highest levels of pastry artistry through collaborations with world champions and MOFs such as Chefs David Briand, Stéphane Leroux, and Gérard Taurin. These partnerships underscore his standing in the international pastry community and reflect his commitment to lifelong learning and shared excellence.
Through these relationships, Chef Bonet continues to push the limits of sugar and chocolate artistry while contributing to the global exchange of culinary knowledge.
Chef Bonet’s selection as the sugar candidate for Club Coupe du Monde de la Pâtisserie Team USA’s 2025 National Selection marks a milestone in his career—and a moment of pride for the pastry community. The Coupe du Monde de la Pâtisserie is the most prestigious pastry competition in the world, known for its high-stakes technical challenges and demand for creative brilliance.
Chef Bonet’s personal mission is both simple and profound: “To bake the world a better place.” It’s a motto that reflects not just his dedication to perfecting pastry, but also his belief in the power of food to educate, inspire, and unite people across cultures.
Fluent in English and a native French speaker, Chef Bonet holds a BTS in Hospitality Management along with diplomas in pastry, chocolate, bakery, and food safety. When he’s not in the kitchen or teaching, he enjoys indoor sports, tennis, and basketball.
As Chef Bonet prepares for his next challenge with Pastry Team USA’s National Selection this September in Chicago, he brings with him the spirit of a craftsman, the mind of a mentor, and the heart of a true pastry professional.
For more information on Club Coupe du Monde de la Pâtisserie Team USA’s National Selection click here