Chef François Behuet, a seasoned pastry chef with over two decades of experience, has been announced as one of the chocolate candidates for the 2025 U.S. National Selection for the Coupe du Monde de la Pâtisserie. Previously he represented the United States as the chocolate candidate on the 2023 U.S. Team at the the 2023 competition held in Lyon, France.
Born in Caen, France, Chef Behuet’s passion for pastry began at the age of 14. He pursued formal training in chocolate making, confectionery, and pastry, earning professional diplomas that have been recognized as equivalent to a U.S. bachelor’s degree in culinary management. His career has taken him across the globe, culminating in his current position as Executive Pastry Chef at The Ritz-Carlton and JW Marriott L.A. LIVE in Los Angeles, where he oversees pastry operations across multiple dining venues and extensive banquet spaces.
2023 U.S. Pastry Team – L to R: Chefs Andy Chelbana (Coach), François Behuet (Chocolate candidate), Julie Eslinger (Ice Candidate) and Jordan Snider (Sugar Candidate)/Coupe du Monde de la Pâtisserie
Chef Behuet’s journey with the U.S. Pastry Team began in earnest in 2017 when he was a finalist at the 28th U.S. Pastry Competition. He later participated in the 2019 Coupe du Monde de la Pâtisserie Team USA tryouts and served as the team’s chocolatier for the 2023 competition. In 2022, he contributed to the team’s silver medal win at the Americas Continental Selection in Santiago, Chile.
The 2025 U.S. National Selection will take place on September 6 at the Washburne Culinary and Hospitality Institute during the Chicago Baking and Pastry Forum. Candidates will undergo an eight-hour competition, presenting a frozen entremets, a plated restaurant-style dessert, and an artistic showpiece crafted from either chocolate or sugar. The competition will determine which chefs will represent the United States at the Americas Continental Selection in the summer of 2026 in New Orleans, the final stage before the 2027 Coupe du Monde de la Pâtisserie in Lyon, France.
Behuet’s dedication to the craft extends beyond competition. He is a passionate teacher and entrepreneur, conducting bi-monthly Chocolate Master Classes and participating in events like the Omnivore Food Festival and Salon du Chocolat in Paris. His approach combines deep European culinary roots with American innovation, continually pushing boundaries in flavor, design, and technique .
The nine candidates selected for the 2025 U.S. National Selection are: (in alphabetical order)
François Behuet – Chocolate candidate: (Originally from: Caen, France | Currently based in: Los Angeles, CA) was the chocolate candidate for Pastry Team USA in the 2023 Coupe du Monde de la Pâtisserie. With over 20 years of experience as an Executive Pastry Chef, he has worked at prestigious locations such as The Ritz-Carlton and JW Marriott L.A. Live, The Pendry West Hollywood and Petrossian in New York. François is also an accomplished chocolatier, having hosted demonstrations and events worldwide, including at the Salon du Chocolat in Paris.
David Bonet – Sugar candidate: (Originally from: Villeneuve-sur-Lot, France | Currently based in: Washington, VA) is a highly skilled pastry professional with extensive international experience. He served as the Director of Operations and Creations at Lenôtre Culinary Art School in Thailand and recently has been named group executive pastry chef at The Inn at Little Washington. Over the years, he has held key positions, including executive pastry chef at the Mandarin Oriental Bangkok, Hotel Martinez Cannes and The Savoy Hotel in London. David has also worked as a pastry consultant and educator, conducting worldwide masterclasses and demonstrations.
Joshua Cain – Chocolate candidate: (Originally from: Stedman, NC | Currently based in: Orlando, FL) is an accomplished executive pastry chef currently leading the pastry team at Evermore Orlando Resort. He is responsible for menu creation, custom tasting menus for VIPs, and overseeing the creation of pastries and confections in a distinctive resort setting. Joshua has a strong background in high-volume production and special event planning and is dedicated to innovation in both the culinary and guest experience aspects of the resort. With over 15 years of leadership experience across prestigious resorts and hotels, he has earned multiple accolades throughout his career.
Daniel Joseph Corpuz – Chocolate candidate: (Originally from: Staten Island, NY | Currently based in: New York, NY) is a Filipino-American chocolatier and founder of Daniel Corpuz Chocolatier, known for confections that reflect his cultural heritage. A graduate of The Culinary Institute of America, he has trained at top kitchens and appeared on Netflix’s School of Chocolate. He teaches internationally and has earned recognition including “Best in Division: Chocolate” and induction into The Sweet Life Hall of Fame.
Nicholas Forte – Tasting candidate***: (Originally from: Las Vegas, NV | Currently based in: Las Vegas, NV) is a graduate of The French Pastry School’s L’Art de la Pâtisserie program. He is currently the Corporate Pastry Chef for Tao Group Hospitality’s West Coast properties, where he oversees pastry operations and contributes to recipe and menu development. His previous experience includes roles at Brezza & Bar Zazu, Encore Boston Harbor, Joël Robuchon at MGM, and several other restaurants and hotels.
Mark Freischmidt – Chocolate candidate: (Originally from: Waukesha, WI | Currently based in: Las Vegas, NV) is an accomplished pastry chef with extensive experience in high-end hospitality, currently overseeing banquet pastry operations for Caesars Entertainment City Wide in Las Vegas. He has previously led pastry teams at renowned properties such as Dominique Ansel at Caesars Palace, Halekulani Waikiki, and The Ritz-Carlton Naples. Mark’s career includes developing innovative pastry offerings, managing large teams, and earning multiple accolades, including being named Best Pastry Chef in Hawaii in 2014.
Sarah Helzer – Tasting candidate***: (Originally from: North Ridgeville, OH | Currently based in: Steamboat Springs, CO) has honed her pastry expertise at distinguished venues including The Cosmopolitan of Las Vegas, The Fontainebleau Miami, and The Nomadic Table. While at The Greenbrier Resort, she trained under Executive Pastry Chef Jean-François Suteau and contributed to seasonal menu development, high-volume production, and kitchen operations.
Toni Roberts – Chocolate candidate: (Originally from: Minerva, OH | Currently based in: Chicago, IL) has an extensive career in pastry, currently serving as the Executive Pastry Chef at The Ritz-Carlton Chicago, where she oversees all pastry production, including fine dining desserts, VIP amenities, and seasonal high tea, while also contributing to off-site charitable events. Previously, she held the role of Executive Pastry Chef at theWit Hotel, managing pastry items for multiple outlets, driving sales through an online platform, and participating in high-profile events such as the James Beard Foundation Gala. Her earlier experience includes leading pastry operations at C-House Restaurant and Custom House Restaurant, with notable accomplishments such as creating desserts for high-profile events like the State Dinner at the White House.
Jordan Snider – Sugar candidate: (Originally from: Charleston, SC | Currently based in: Kiawah Island, SC) is an accomplished Executive Pastry Chef with extensive experience in luxury hospitality, currently leading the pastry team at The Sanctuary on Kiawah Island. With previous roles at prestigious properties such as Fairmont Grand Del Mar and Mandalay Bay Resort, he has built a reputation for creating exceptional pastries and leading high-performing teams. A member of Team USA for the Coupe du Monde de la Pâtisserie in both 2019 (alternate) and 2023 (sugar candidate), Jordan is recognized for his expertise in sugar artistry and his significant contributions to pastry competitions.
***NOTE: The tasting candidate will be designated as the ice candidate for the 2026 Americas Continental Selection and the 2027 Coupe du Monde de la Pâtisserie.
For more information on the 2025 U.S. National Selection and the Coupe du Monde de la Pâtisserie, visit Pastry Team USA’s official website.
