Chef Joshua Cain, an executive pastry chef with deep experience in luxury hotels, is competing as a chocolate candidate in the 2025 U.S. National Selection for Club Coupe du Monde de la Pâtisserie Team USA. He is recognized for his expertise in large-format chocolate work, building and leading pastry teams, and managing complex pastry programs with both creativity and precision.
Currently the executive pastry chef at Evermore Orlando Resort, Chef Cain oversees a pastry team responsible for scratch-made desserts, artisan breads, and custom confections across the resort’s banquet and restaurant outlets. His role includes designing tasting menus for VIP clients, overseeing chocolate and sugar confections production, and developing in-home chef experiences for guests staying in the resort’s 5- to 11-bedroom homes.
Before joining Evermore in 2023, Chef Cain held the same title at The Caribe Royale Orlando All-Suite Resort and Convention Center. There, he revitalized the resort’s pastry program and launched a line of retail and wholesale chocolate products. He was also responsible for developing a chocolate amenity line in collaboration with Box the City and led the planning and execution of pastry service for large banquet functions, often during peak convention seasons.
Chef Cain’s earlier career includes leadership roles at the Orlando World Center Marriott Resort, Walt Disney World Swan and Dolphin Resort, JW Marriott Desert Ridge in Phoenix, and two Ritz-Carlton properties: Charlotte and Amelia Island. His work in these high-volume environments has included overseeing teams of up to 25 staff members, managing chocolate production rooms, and developing rotational internship programs in partnership with culinary colleges.
Chef Joshua Cain/Food Network
He has been recognized with numerous accolades, including the Competitors’ Choice Award at Pastry Live in 2012, and first place in the Sugar Art Casting Challenge in 2011. In 2024, he competed in the World Chocolate Masters North American Selection, Food Network’s Spring Baking Championship and won the People’s Choice Award for his bonbon at the National Pastry Conference.
Chef Cain is also known for large-format chocolate displays. Notable examples include a 34-foot and a 40-foot chocolate train, as well as themed showpieces like a chocolate Saturn V rocket, Santa and sleigh, and oversized holiday ornaments.
Education has played a foundational role in Chef Cain’s career. He holds associate degrees in Culinary Technology from Cape Fear Community College and in Baking and Pastry Arts from Johnson & Wales University in Charlotte. He has remained active in culinary education throughout his career, serving on the pastry board for Le Cordon Bleu College of Culinary Arts from 2014 to 2016, and regularly participating in recruitment, job fairs, and classroom instruction as part of university outreach initiatives.
As he competes in the 2025 U.S. National Selection, Chef Cain brings a comprehensive background in both creative and operational pastry work.
The U.S. National Selection for Club Coupe du Monde de la Pâtisserie Team USA will take place on 6 September 2025, at the Washburne Culinary & Hospitality Institute as part of the Chicago Baking & Pastry Forum. Tickets to the forum—which include access to the National Selection competition—are available here.
The next Coupe du Monde de la Pâtisserie competition will be held January 2027.
You can follow Chef Cain on LinkedIn
