Roy Zhang  

Founder of Chinese Realism Sugar Art

Prizes & Awards

▪ 2019,2021 China Pastry Cup, Judge

▪ 2016-2021 FHC International Culinary Arts Competition, Judge

▪ The 45th World Skills Competition Pastry Sugar Art, Coach of the Chinese National Team

▪ 2014 Asia Pastry Cup Singapore,  "Asian Best Sugar Art" Award Winner

▪ 2015 World Pastry Cup Lyon France, Representative of Team China                                                                                                                                                    

Paul Alexis 

Pastry Chef at Laduree

Self-introduction

▪Chef Paul (PAUL ALEXIS SEGUY) was born in a family of pastry chefs, and aspired to become a pastry chef, bringing taste, sweet and happiness to every customer. 

▪He spent many years working at Laduree Central Factory Japan, learning the operations of Laduree Central Factory. 

▪In 2021, Chef Paul brought his expertise and passion to join Laduree China family.

David Duan  

Founder of Wuying Baking Art

Prizes & Awards

▪ The first promoter in China of super light crystal sugar paper flower art cake R&D

▪ The first promoter in China of hand-painted food art 

▪ FHC China International Dessert Baking Competition，Judge

▪ 2016 German 25th International Olympic Culinary Competition, Member of Team China, Sugar Art Showpiece was highly appraised, Pastry Team Silver Medalist

Arnaud Souchet

Head Chef,  

The Harrods Tea Rooms Shanghai

Self-introduction

▪Being born in the land of pastry and chocolate connoisseurs - France where Arnaud also took up his culinary studies and worked internationally for 23 years from France, UK, Greece, Turkey, Abu Dhabi, Dubai, Beijing and now in Shanghai.

▪ The diversity and his exposure to variety of culinary palates gives him more artistic and innovative creations.  

▪ He was able to rank-up his position and has been an Executive Pastry Chef since 2011. 

▪ In 2016, he was awarded the Pastry Chef of Year for Middle East by Catering News ME Leaders in Food & Beverage Awards.

Sam Dong    

Chief Pastry Chef, 

Galaxy Macau Resort & Spa 

Prizes & Awards

▪ Manage and operate the central kitchens of 7 five-star luxury hotels at Galaxy Macau

▪ Expertise in sugar art, hand kneading, 3D fondont  cakes

▪ 2017 《Philippine Culinary Cup 》for Pastry Sugar Showpiece, Gold Medal 

▪ 2018 Bali《10 Salon Culinary》Showpiece Decoration, Gold Medal

▪ 2019 Milan Italy 《2019 FIPGC Cake Designer'S World Championships》, the Best Cake of Live Decorating

Jeffrey   Chak Cheong Lao    

Lecturer of Macao Institute for Tourism Studies School of Continuing Education

Prizes & Awards

▪ 2021- Expert and trainer of the 46th World Skills Competition (patisserie and confectionery) 

▪ 2019 - Expert and trainer of the 45th World Skills Competition (patisserie and confectionery) in Russia; the competitor won medallion of excellence

▪ 2018 - Expert and trainer of the Youth Skills Competition (patisserie and confectionery) in Macau, the two competitors won medallion of excellence

▪ 2017 - Trainer of the 44th World Skills Competition (patisserie and confectionery)

▪ 2017 - Trainer of the China Skills Competition (patisserie and confectionery) in Shanghai

▪ 2015 - Expert and trainer of the 43rd World Skills Competition (patisserie and confectionery) in Brazil; the competitor won medallion of excellence

Sébastien Bauer

Global R&D Chef Godiva (2019-curent)

Greater China & APAC Region, Shanghai

Self-introduction

▪ Executive Chef (2016-2019)

Pierre Hermé Paris x City of Dreams, Macau

▪ Master Pastry Chef (2012–2016)

Grand Lisboa Hotel & Casino – Macau

▪ Executive Pastry Chef (2007-2012)

Angélina Salon de Thé – Paris, France

▪ Head R&D Chef (2001-2007)

Pierre Hermé Paris, France

Holger Deh

Founder, Director & Chef,  

Essentia by Holger Deh Limited 

Self-introduction

▪ Chef Holger Deh is from Germany. His passion for baking started at a young age, and has since dedicated his life to perfecting craft. 

▪With over 25 years of experience in the culinary world，he has been working in some of the most renowned kitchens in Europe, United States and Asia.

▪In 2021 Chef Holger Deh specialized in creating plant-based desserts that are not only delicious but also promote health and sustainability. 

Stephen Tang

Product Director, 

Morlan Bakery Shenzhen

Prizes & Awards

▪ 2018–China Pastry Cup 2018，Committee

▪ 2015–World Pastry Cup Lyon France

▪ 2014–Asia Pastry Cup Singapore

▪ 2012–China Chocolate Master Competition Shanghai 

David Li 

Founder of Dacheng Culinary Planning (Shenzhen) Co., Ltd.

Prizes & Awards

▪ Member of China Cuisine Association 

▪ Member of the World Federation of Chefs 

▪ World Federation of Chefs Class B Referee

▪ Executive Vice Chairman of Shenzhen Cuisine Association 

▪ Executive Chairman of the Baking Committee of Shenzhen Cuisine Association

▪ German Olympic Dessert Champion 

▪ The first Chinese Chocolate Styling Champion 

▪ "World Kitchen King Competition", Team Gold Medal

Chao Zhang

Sugar Artiste, Xijiao State Guest House

Prizes & Awards

▪ 2013 World Pastry Cup Lyon France, 

the 12th Place

▪ 2017 World Pastry Cup Milan Italy, 

Silver Medal & Best Style Award

▪ 2017  Pastry Master of Shanghai

▪ 2016 the 44th World Skills Competition, Excellent Coach of Sugar Art

▪ 2015 Tokyo Cake Show Sugar Art Group, Bronze Medal

▪ 2012 the 15th China International Culinary Art Competition, Gold Medal                                                      

Pierre Gilson

Culinary Director 

SINODIS - Groupe Savencia 

Self-introduction

▪ Founder & Chef, 

Stoneground Consulting 2019-2022

▪ Ambassador, Moulins Bourgeois 2021- 2022 

▪ Ambassador, Andros China 2021- 2022 

▪ Sr. Production Manager, 

Princi Kitchen Starbucks China 2017-2019                                                                                                        

Sam Zhu

Executive Pastry Chef, 

W Shanghai On The Bund 

Prizes & Awards

▪ 2019 World Pastry Cup Lyon France, Captain of Team China

▪ 2018 Asia Pastry Cup Singapore, Winner of Best Team & Best Chocolate Showpiece

▪ 2017 1st China Pastry Cup, Gold Winner

▪ 2017 1st China Pastry Cup, Best Team Winner

▪ 2011 the 15th FHC International Culinary Arts Competition, Chocolate Buffet Showpiece Gold Medalist

▪ 2009 the 11th FHC International Culinary Arts Competition, Chocolate Buffet Showpiece Bronze Medalist

Thomas Li

Vice Chairman of Shanghai Food Carving Association, Chairman of Ice Sculpture

Prizes & Awards

▪ Ice Sculpture Artist

▪ Ice Sculpture Competition Referee

▪ 2019 World Pastry Cup Lyon France, Representative of Team China, Ice Sculpture

▪ 2017 Ganlang China, New Celebrity Chef of the Year

▪ 2014 Japan Ice Sculpture Competition, Chairman's Award

▪ 2013 World Pasty Cup Lyon France, Representative of Team China, Ice Sculpture Runner-up

▪ 2012 World Chef Competition, Ice Sculpture Gold Award

Junchuan Yan

R&D Director, DCH Foods Shanghai

Prizes & Awards

▪ Pastry Chef, Shangri-La Qiantan Shanghai 

▪ Pastry Chef, Mandarin Oriental Pudong Shanghai

▪ 2021 3rd China Pastry Cup, Jury Panel of Sugar Art Group & Chocolate Group

▪ 2013 World Pasty Cup Lyon France, Representative of Team China 

▪ 2017-2021 The FHC China International Culinary Arts Competition: Jury Panel

Jason Ao

R&D Director, Shenzhen Shenshi Yicha Catering Management Co., Ltd 

Prizes & Awards

▪ Carson French Pastry Training Center

▪ Zhejiang Haining Langhao Hotel ( Sous Chef）

▪ 2019 3rd China Pastry Cup Champion, Best Plated Dessert, Best Team Award

▪ 2018  2nd China Pastry Cup Qulifiers, Final Card