WCM Finalists presentation
Austria : Christian Schaberreiter - °1973 - Vienna
Christian Schaberreiter is the Konditor Master of Kurkonditorei Oberlaa in Vienna. He simply enjoys working with delicious chocolate. Schaberreiter gained experience in different chocolate shops in Austria and Italy, and has even worked as an international advisor for a company dealing in Confectionery and Catering Product.
Belgium : Ryan Stevenson - °1976 – Etterbeek, Brussels
Ryan Stevenson works as a patissier for “Le Saint Aulaye” in Ixelles, Brussels. He has Australian roots, but gained world wide experience. He has taken extensive trainings in Australia and Germany and worked for several renowned houses in Brussels, London and Brisbane.
Canada : Romain Leemann, - °1981 – Boucherville, Quebec
Native of Switzerland, Romain Leemann works for “Christophe Morel Chocolatier” in Boucherville, Quebec. After his training, he worked for several pastry and chocolate shops in Switzerland, before moving to Canada in 2006.
China : Lei Fu Veng - °1965 – Macau
Lei Fu Veng is Pastry Chef for the luxurious Wynn Macao hotel. He previously worked as assistant pastry chef and first cook in different other resorts in Macau. Always looking for new inspiration, he took the first prize and award for best showpiece in the Macau Chef Alliance competition in 2008.
Denmark : Andreas Overgaard -°1981 – Copenhagen
Andreas Overgaard works for “Conditori La Glace” in Copenhagen. Despite his young age, he gained experience working for several other companies in the past, and won many medals. Since 2003 he participated in competitions for young confectioners, and in 2007 he already represented Denmark in the World Chocolate Masters.
France : Sébastien Trudelle - °1982 - Jarny
Sébastien Trudelle has been working Patisserie Fresson in Jarny since 2003. First he was head of the Entremets and currently of the Chocolaterie section. He won different awards in the past.
Germany : Michaela Karg - °1981 – Feuchtwangen
Michaela Karg works for her family business “Café am Kreuzgang” in Feuchtwangen near Heilbronn. She obtained degrees of Master Patissier, Cook and Business of Craft. The expansion of her creativity and knowledge, drive and motivate her in the world of chocolate.
Italy : Ernst Knam - °1963 – Milano
Chef and artist at the same time, Ernst Knam opened his first pastry shop in Milan in 1992. His genius stands out in the “new Italian gastronomy” with original sweet and salted recipes that made him win many international awards. He travelled and worked all over the world in Michelin-star-restaurants, which inspires his creativity. He has published 14 cook books.
Japan : Shigeo Hirai - °1974 – Tokyo
Shigeo Hirai is Sous Chef at the Grand Hyatt Tokyo. He was one of the qualified patissiers for the Coupe du Monde de la Pâtisserie in 2008.
Mexico : Oscar Ortega - °1974 – Mexico City
Chef Oscar Ortega is originally from Mexico, but currently running his own pastry and chocolate shop in Jackson, Wyoming (USA). Ortega's artistry and creativity with pastry and chocolate have been influenced by his international competition experience. He has worked as a pastry chef and chocolatier in various luxury hotels and restaurants in the United States and Europe.
Netherlands : Jennifer Heijnen - °1984 - Vught
Jennifer Heijnen works for Chocolaterie Visser in Schimmert, in the South of the Netherlands. She studied at the bakery-pastry-confectionery school in Hasselt, Belgium, and took some additional courses on showpieces by Arthur Tuytel.
Poland : Daniel Starón - °1986 - Krościenko Wyżne
Daniel Starón works for “Santos” Pastry as a Pastry chef. He won the Polish Young Confectioners Championship in 2005 and 2007.
Russia : Alexander Kislitsyn - °1985 – Moscow
Aleksander Kislitsin is Chef Consultant for “VIP Master” company. He previously worked as a pastry chef and participated in many national and international competitions.
Spain : Sergi Vela Cardenas - °1973- Barcelona
Sergi Vela Cardenas works for the “Escola D'Hosteleria i Turisme de Barcelona”, as Responsible for Pastry. We worked for different members of Relais Dessert as well as in close contact with some of Spain’s best known pastry chefs and Michelin Star chefs.
Sweden : Sylvain Marron - °1978 – Göteborg
Sylvain Marron is the French-Swedish Pastry Chef Executive of Berzelii Choklad & Konfekt in Göteborg. After his studies in France, he worked as a pastry chef in Sweden, England and France. He participated in several confectionery and praline competitions in Scandinavia.
Switzerland – Fabian Sänger - °1980 – Luzern
Fabian Sänger works as Product Developer for Kambly company in Trubschachen. He gained experience as pastry chef in several excellent Swiss hotels. He also competed in various competitions succesfully.
Thailand – Wilawan Tanaditsaphong - °1980 – Bangkok
Wilawan Tanaditsaphong is Assistant Chef Pastry at Fae Bangkok. She graduated at the Rachamangara Institute of Technology in Bangkok.
UK – Mark Tilling - °1976 – Winchester
Mark Tilling is Master Chocolatier at Squires Kitchen school in Farnham, Surrey. Before, he worked as a head of pastry in various hotels and ran his own business. He has won several competitions, and represented the UK also in the World Chocolate Masters in 2007.
USA – Lionel Clement - 1978 – Las Vegas, Nevada
Lionel Clement is chef chocolatier at the luxurious Wynn Hotel in Las Vegas. A Graduate of the professional school “Les Sorbets” in Noirmoutier Island, France, Clement spent five years with Lenôtre in Paris as a chocolate maker.