José Ramón Castillo - QUE BO! José Ramón Castillo and QUE BO! “Evolutionary Mexican Chocolate” obtained for the second

Jimmy Mornet - Park Hyatt Paris Vendôme Immersed in the world of food since he was a child, Jimmy Mornet

Susumu Koyama - es KOYAMA Susumu Koyama was born in Kyoto in 1964. In 2003, he opened the es Koyama

Philippe Conticini - Gâteaux d’Émotions A real icon of contemporary French gastronomy; Philippe Conticini is widely regarded among professionals and

Patrick Pailler - Café Pouchkine Patrick Pailler jumped at the chance when Andreï Dellos offered him the post of

Jérémy Del Val - DALLOYAU Born in Lagny sur Marne, Jérémy Del Val learned to cook with his two

Gaël Clavière - Hôtel Matignon Gaël Clavière trained as an apprentice in pastry, chocolate, confectionery and ice cream at Donati,

Corentin Magnin - Maison Rostang Corentin Magnin began his apprenticeship with a BEP and a Bac Pro in cooking,

Damien Gendron - Potel & Chabot A Breton native, Damine Gendron grew up in a family packed with cooks