Signaling a new chapter of ambition and excellence, Club Coupe du Monde Team USA has announced key updates to its executive board. Under the leadership of President Chef Stéphane Chéramy, four distinguished pastry professionals have joined, bringing unparalleled expertise that will elevate Team USA’s influence on the global pastry stage.
This strategic expansion marks a pivotal moment for Team USA as it prepares for its highly anticipated return to the Coupe du Monde de la Pâtisserie in 2027. With an eye on innovation, sustainability, and mentorship, the newly fortified board is poised to shape the next generation of pastry artisans while upholding the highest standards of craftsmanship.
A Fusion of Legacy and Fresh Perspectives
The appointment of new executive board members brings together a cadre of renowned pastry professionals, each with a distinguished track record. Among the latest additions:
- Coach, Pastry Arts: Chef Stéphane Tréand, M.O.F., a multiple award-winning pastry chef named among the Top Ten Pastry Chefs in the U.S. and a World Pastry Champion.
- Training Operations Director: Chef Donald Wressell, a veteran of seven Pastry Team USA campaigns, with multiple bronze and gold medals in past competitions.
- Coach, Chocolate: Chef Josh Johnson, celebrated as one of America’s Top 10 Pastry Chefs, with silver and bronze medals from past Coupe du Monde competitions.
- Partnership Director: Chef Joseph DiPaolo, a top-tier pastry instructor and a member of America’s elite pastry circles.
These new board members join an already impressive lineup of returning figures, including:
President | International Jury: Chef Stéphane Chéramy, executive pastry chef – The Ritz-Carlton and JW Marriott Orlando Grand Lakes;
Vice president: Chef En-Ming Hsu, Pastry Team USA 2001 team captain, recipient of multiple awards including World Pastry Champion, owner of SIP LLC;
Pastry council director: Chef Romain Cornu, vice president of Global Pastry at Tao Hospitality Group;
Strategic marketing & communications director: Charles Mirarchi;
Treasurer: Chef Bill Foltz, U.S. pastry chef of the year, top 10 best pastry chefs in America, Pastry
Team USA 2017 team captain;
Secretary: Chef John Kraus, 10 best pastry chefs and top 10 chocolatiers in America, Pastry Team
USA 2015 team captain – bronze medal, owner of Pâtisserie 46 & Rose Street Pâtisserie;
Logistics co-director: Chef Olivier Saintemarie, 10 best pastry chefs in America, Pastry Team USA
2019, culinary director at Jerome Bocuse International;
Logistics co-director: Chef Rabii Saber, James Beard Finalist, Pastry Team USA 2017 and executive pastry chef at Four Seasons Orlando;
Coach – sugar: Chef Ewald Notter, Pastry Team USA 2001 – gold, World Pastry Champion, recipient of over 15 international gold medals, co-owner of DOTE;
Coach – sculptures; Chef Victor Dagaran, Pastry Team USA 2017 & 2019, Ice Sculpture World Champion and pastry chef at Grand Lakes Orlando;
Coach – tasting: Chef Salvtore Martone, Top 10 pastry chefs in Amierca, Gold Medal Star Chef, James Beard Finalist and corporate pastry chef at Bastion Colleciton/Joël Robuchon.
Chef Stéphane Tréand, M.O.F. – Club Coupe du Monde Team USA Pastry Arts Coach
Chef Stéphane Tréand, M.O.F., is a world-renowned French pastry chef, educator, and pastry arts coach for Club Coupe du Monde Team USA. His career began in France, where he trained as an apprentice before opening his own pâtisserie in Provence. A passionate mentor, he later transitioned to teaching and earned the prestigious Meilleur Ouvrier de France (MOF) title in 2004.
After moving to the U.S. in 2005, Chef Tréand held executive pastry chef roles at luxury hotels, won multiple pastry competitions, and led the U.S. Pastry Team to victory in 2008. He founded The Pastry School and ST Patisserie in California, bringing authentic French pâtisserie to a wider audience. His influence extends internationally through guest chef appearances and consulting roles. Recognized among America’s Top Ten Pastry Chefs, Chef Tréand remains dedicated to education, craftsmanship, and innovation in the pastry arts.
Chef Donald Wressell – Club Coupe du Monde Team USA Training Operations Director
Chef Donald Wressell, Training Operations Director for Club Coupe du Monde Team USA, is a celebrated pastry chef known for his expertise in chocolate and large-scale pastry projects. Inspired by his grandmother, he began his culinary journey in Washington and trained across prestigious establishments before becoming the executive pastry chef at the Four Seasons Beverly Hills, where he spent 19 years crafting desserts for elite clientele.
He has played a key role in Team USA’s Coupe du Monde de la Pâtisserie history, contributing as a competitor, coach, and manager, helping secure multiple medals, including the team’s only gold in 2001. An award-winning chef, Wressell has been named among America’s Top Ten Pastry Chefs and has led teams to victory in national and international competitions. Currently, he serves as the executive pastry chef for Guittard Chocolate, where he continues to innovate, teach, and inspire through workshops, demonstrations, and media appearances.
Chef Josh Johnson – Club Coupe du Monde Team USA Coach – Chocolate
Chef Josh Johnson is an award-winning pastry chef, chocolatier, and educator with over two decades of experience in the pastry industry. Currently, he works with Guittard Chocolate Company, where he collaborates with Executive Pastry Chef Donald Wressell to create innovative chocolate recipes. Chef Johnson’s career has spanned prestigious roles, including executive pastry chef at Payard Pâtisserie & Bistro in New York and Everest in Chicago. He has also co-founded Cocoa Bean Fine Desserts and worked as head pastry chef at Destination Kohler in Wisconsin. His mentorship and teaching experience include instructing at The French Pastry School in Chicago, where he specialized in chocolate and entremets.
Chef Johnson has represented the United States in world-class pastry competitions, securing notable achievements, including a gold medal at the 2011 National Pastry Team Championship and a bronze medal at the 2015 Coupe du Monde de la Pâtisserie in Lyon. Recognized for his expertise, he was named one of Dessert Professional Magazine’s Top Ten Pastry Chefs in 2014. As the Chocolate Coach for Club Coupe du Monde Team USA, Chef Johnson leverages his technical skills and competitive experience to mentor the next generation of elite pastry chefs. His passion for chocolate craftsmanship and dedication to the craft are integral to shaping Team USA’s success at the 2027 Coupe du Monde de la Pâtisserie.
Chef Joseph DiPaolo – Club Coupe du Monde Team USA – Partnership Director
Chef Joseph DiPaolo is an award-winning pastry chef, chocolatier, and educator with over 29 years of experience. His passion for pastry began in childhood and led him to the Culinary Institute of America. After working at the Ritz-Carlton Amelia Island and Hilton Short Hills, he expanded his expertise in Matsumoto, Japan, adapting recipes to local ingredients. Chef DiPaolo also worked in research and development at M&M Mars and Duncan Hines, where he led product innovations and culinary initiatives.
Named one of America’s Top Ten Pastry Chefs by Dessert Professional Magazine in 2016, Chef DiPaolo now teaches pastry at Passaic County Technical Institute in New Jersey. His philosophy, “Keep it simple and execute the technique perfectly,” guides his work. He resides in Hackettstown, New Jersey, with his wife, Linda, and their three daughters.
A Legacy of Excellence
The impact of this leadership transition extends beyond administrative duties. The board’s composition is a reflection of the club’s storied legacy, one punctuated by podium finishes at past Coupe du Monde competitions, including gold in 2001 and multiple silver and bronze medals across decades.
“This is more than just a team; it’s a community of passionate artisans dedicated to the pursuit of excellence,” said Chef Chéramy. “With the return of our alumni and the addition of new board members, we are poised for an innovative and exciting journey ahead. Their dedication and passion for the pastry arts are unmatched, and I am grateful for their commitment to advancing our craft and inspiring the next generation of American pastry chefs.”
A Road to Lyon
As Team USA eyes the 2027 Coupe du Monde de la Pâtisserie, the newly expanded board is setting the stage for a rigorous training and development process. With a focus on technical precision, artistic innovation, and sustainable ingredient sourcing, the team is gearing up to meet the evolving challenges of the competition.
This ambitious endeavor is made possible through the support of a strong network of partners. Leading the charge is Valrhona, both a founding and platinum partner, with Truffly Made and Gourmet Foods International also at the platinum level. Midwest Global Imports is supplying the official practice kitchens, while Paul Strabbing continues his role as the official team photographer, both as gold sponsors. Dobla comes on board as a silver partner, Paris Gourmet and The Pastry Depot support the team as bronze partners and Koerner Company and St Michel (allied partners). The strong support from these hospitality leaders, along with additional partners to be announced soon, highlights the widespread commitment to Team USA’s success.
Shaping the Future of Pastry
Beyond competition, the executive board is keenly focused on fostering education, sustainability, and mentorship within the pastry community. With future initiatives aimed at nurturing young talent and pushing the boundaries of pastry arts, the board seeks to position the United States as a global leader in the craft.
As the world of pastry continues to evolve, Club Coupe du Monde Team USA’s reinforced leadership ensures that America remains at the forefront of this ever-changing industry. With an eye on 2027, the team is not just preparing to compete; it is preparing to redefine excellence in the pastry arts.
For more information on Team USA and sponsorship opportunities, contact Chef Joe DiPaolo, [email protected], visit www.pastryteamusa.com and follow @pastryteamusa on social media.
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