Frank was crowned World Chocolate Master in 2011 at the prestigious competition in Paris, winning first place in the Showpiece and Dessert categories. The judges at the WCM described his work as breathtaking and remarkable. Frank’s eye for detail and elegant style are apparent in all of his products and have been internationally praised.
Frank launched his career in 2001 after spending 7 years studying Pastry Arts in the Netherlands. Since then he has worked as the Executive Pastry Chef in top establishments including Dobla, where he was responsible for product development and design, and The Victorian in Kuwait, developing of high end cakes, chocolates and pastries. Frank then started a new adventure as the executive pastry chef at the newly opened Madarin Oriental Hotel in Taipei where he has overseen the product develop for the brand new pastry kitchen.
Currently, Frank is the Executive Pastry Chef at the prestigious Peninsula Hotel Hong Kong.
Originally from the town of Bergerac in the Dordogne, Julien began his apprenticeship in the local pastry Dieumegard. While learning the basics of his craft, he participated in various competitions where he won several awards including the tasting at Best Apprentice of France.
Julien left France to join the team at Bubo in Barcelona under Carles Mampel. In 2008 he returned to France to attend the opening of the first store, Pastry of Dreams with Philippe Conticini and MOF Angelo Musa. He became a trainer at the famous school Bellouet Council, headed by Jean-Michel Perruchon in 2010 before joining the Spanish team pastry and would become world champion in Lyon the following year (with Jordi Bordas Santacreu and Josep Guerola) .
In June 2014, the Peninsula contact Julien to offer him to become the head of the sweet world of the establishment. He recently won, Best Pastry hope 2014 by Relais Desserts.
Winner of the Pastry World Cup in Lyon in 2011, he runs his family business in Viladecans (Barcelona) and has developed B·Concept pastry making Method.
Jordi Bordas is an example of perseverance and tenacity in the pursuit of patisserie perfection. His experience in the World Pastry Cup in Lyon 2009, allowed him to reach glory in the next edition of this event, and as captain of the Spanish team.
Since then he has combined the daily life of his family’s pastry shop in Viladecans with the launch of the group 21°brix and the launch of his revolutionary pastry-making method B·Concept.
Hailing from Ireland, Paul Kennedy has over 30 years in the chocolate and pastry industry.
Having worked in numerous exquisite restaurants honing his craft, Paul moved to Australia and continued his culinary dream as Executive Pastry Chef at Cairns International.
In 2007, Paul was the Winner of the Best Chocolates in the World at the World Chocolate Masters in Paris, joining a very exclusive club of winners of the award. He then had the honour of representing Australia in the Grand Prix of Patisserie in Japan.
Paul now works at Savour Chocolate & Patisserie School in Melbourne teaching thousands of students a year and mentoring several.