For nine elite pastry chefs across the United States, a dream that begins with sugar, chocolate, and ice could ultimately lead them to the pinnacle of global pastry competition: the Coupe du Monde de la Pâtisserie in Lyon, France.
That dream officially kicks off this September in Chicago.
Club Coupe du Monde de la Pâtisserie Team USA has unveiled the lineup of chefs who will compete in the 2025 U.S. National Selection. Scheduled for Saturday, Sept 6, the competition will take place at the Washburne Culinary & Hospitality Institute during the Chicago Baking & Pastry Forum. At stake? A coveted place on Pastry Team USA — and a chance to represent the country at the Americas Continental Selection in 2026 in New Orleans, the final gateway to the 2027 Coupe du Monde de la Pâtisserie in Lyon, France.
This isn’t a battle of just flavor or flair — it’s a rigorous, eight-hour marathon that tests technical excellence, artistic vision, and nerves of steel. Each finalist must present a plated restaurant-style dessert, a frozen entremets, and an artistic showpiece in either chocolate or sugar. Presentation and integration are crucial: chefs must display their showpiece and frozen entremets together in a cohesive, imaginative display.
At the end of the day, three chefs will be selected to compete internationally — one for sugar, one for chocolate, and one for ice — with a fourth serving as the team alternate. The competition’s theme will be unveiled at a later date.
A Closer Look at the Finalists
From Las Vegas to Steamboat Springs, from luxury resorts to independent ateliers, the nine chefs selected to compete bring a stunning variety of experience and creativity:
- François Behuet (Los Angeles, CA) returns as a chocolate candidate, having previously represented Team USA in 2023. A seasoned Executive Pastry Chef and celebrated chocolatier, he currently is at The Ritz-Carlton and JW Marriott L.A. LIVE in Los Angeles. His résumé includes Petrossian, Pendry West Hollywood with Wolfgang Puck and at Bottega Louie, as well as international demonstrations at events like Salon du Chocolat in Paris.
- David Bonet (Washington, VA), competing in sugar, brings a global pedigree with experience at Lenôtre Thailand, The Savoy London, and Mandarin Oriental Bangkok. Now the group executive pastry chef at The Inn at Little Washington, he’s also a sought-after pastry consultant and educator.
- Joshua Cain (Orlando, FL), another chocolate contender, leads pastry operations at Evermore Orlando Resort. His strength in high-volume production and VIP-level creativity has earned him numerous accolades.
- Daniel Joseph Corpuz (New York, NY) channels his Filipino heritage into his confections. Known for his work on Netflix’s School of Chocolate and as founder of Daniel Corpuz Chocolatier, he brings cultural storytelling to the chocolate candidate field.
- Nicholas Forte (Las Vegas, NV) enters as a tasting candidate, drawing from his role as Corporate Pastry Chef for Tao Group Hospitality’s West Coast. A French Pastry School graduate, Forte has worked with Joël Robuchon and in multiple fine-dining outlets.
- Mark Freischmidt (Las Vegas, NV), also in the chocolate category, brings high-end banquet experience from Caesars Entertainment and past leadership at Halekulani Waikiki and The Ritz-Carlton Naples.
- Sarah Helzer (Steamboat Springs, CO), competing as a tasting candidate, honed her skills at The Cosmopolitan of Las Vegas and The Greenbrier, under the mentorship of Jean-François Suteau. Her background blends fine-dining finesse with large-scale production.
- Toni Roberts (Chicago, IL), the Executive Pastry Chef at The Ritz-Carlton Chicago, rounds out the chocolate field. Her résumé includes theWit Hotel and White House State Dinners, and she continues to shape Chicago’s fine pastry scene while giving back through charitable events.
- Jordan Snider (Kiawah Island, SC) returns as a sugar candidate, having previously represented Team USA in 2019 and 2023. Currently at The Sanctuary at Kiawah Island Golf Resort in Kiawah Island, S.C., his expertise in sugar artistry is well established and widely recognized in competition circles.
Note: The two tasting candidates will ultimately vie for the “ice candidate” position for international events in 2026 and 2027.
A Global Stage, A National Moment
“This is where the journey begins,” says Chef Stéphane Chéramy, President of Club Coupe du Monde de la Pâtisserie Team USA. “These chefs are not only masters of flavor and form, they’re ambassadors of the craft. The National Selection is where we witness their artistry, precision, and ability to rise under pressure — qualities they’ll need in Lyon.”
The 2025 National Selection will be judged by an esteemed panel of global pastry experts, with Chef Christophe Morel serving as Honorary President of the Jury. Judges include chefs Stéphane Tréand, M.O.F., Donald Wressell, Johanna Le Pape, and Eric Perez — names synonymous with excellence in the pastry world.
The team would not be able to thrive without the support of generous partners. Valrhona, a longtime champion of pastry excellence, serves as the founding and platinum partner, joined at the platinum level by Truffly Made and Gourmet Foods International. Midwest Global Imports, AUI and Paul Strabbing support the team as gold partners, while Dobla, Nielsen-Massey Vanillas and Chef Rubber are silver partners. Paris Gourmet, The Pastry Depot and King Arthur Baking Company are bronze partners, with Koerner Company and St Michel as allied partners. Chef Works | Bragard is the official chef wear provider for Team USA.
Be part of the excitement! The U.S. National Selection—part of the Chicago Baking & Pastry Forum—is your chance to witness pastry excellence in action. Get your tickets now on Eventbrite!
From Chicago to New Orleans to Lyon, the path is paved with discipline, artistry and extraordinary talent. For these nine chefs, September’s National Selection is just the beginning of a journey that will culminate on pastry’s biggest stage. And for pastry lovers across the country, it’s an invitation to witness — and support — the best in American pastry as they strive for world-class glory.
