Francesco Maggio

After a few years in the family business, he lived abroad until he ended up in the pastry world. Driven by determination to make it his career, he learns the basic in Chef Academy in Terni. Hungry for more, he attends pastry courses until he discovers his true passion: chocolate. With international work experience in resorts and pastry workshops, he joined the IRCA GROUP as a Corporate Chef.

Tommaso Grollero

His journey began at the hotel institute in Mondovì. He took every chance to work in different pastry and chocolate shops, where he discovered the knowledge chocolate had to offer. Passion and curiosity led him to Milan's Chocolate Academy, where he had the chance to collaborate with renowned international talents. Since 2021, he is Production Manager of a chocolate department of DaV, proudly leading a young a dynamic team.

Mohammed Elkourik

A young chef passionate about the pastry world, particularly chocolate sculpting. His love for it has led him to discover a world of creative precision. When it comes to edible works that delight the eyes and the palate, he believes "sky is the limit". Mohammed is determined to continue to grow as a pastry chef and explore the endless possibilities that chocolate has to offer.

Eris Mone

Sculptor and chocolate designer, also experienced in setting up pastry shop spaces for over a decade. Passionate about art since childhood, Eris graduated from the Art School of Vlora in Albania and went on to pursue an artistic path. His achievements include Cum Laude graduation in Scenography from the Brera Academy of Fine Arts, international art exhibitions and titanic chocolate sculptures.

Matteo Berti

JURY PRESIDENT

Mattteo grew up with a sense of curiosity. After attending Guglielmo Marconi hotel school, he explored new horizons. He worked on a cruise. Then came years of training in luxury hotels in Europe. Eventually, he discovered his passion in the world of pastry. In 2005, he began teaching the craft, and continued to grow until becoming the Academic Director of ALMA. Today, Matteo is a mentor for students and teachers alike.

Silvia Federica Boldetti

A Cum Laude economic-legal consultant who falls in love with the world of pastry. After pursuing gastronomy as a second career, she lands in Cast Alimenti, where she begins her career path. After working in Milan's Chocolate Academy as a Callebaut chef, she turns to the freelancer lifestyle. Up until today, she collaborates with international companies to bring to life chocolate products and presentations with a story.

Anna Gerasi

Born and raised in her town, and in the world of pastry. Anna has worked in her family business since 1995. And since 2008, her she's managed Brescia's historical pastry shop, Piccinelli, with her brother. In her creations, she portrays a contemporary take on tradition. Her choices are driven by human need: real, natural, raw ingredients, and food waste. Her objective? To create something that's good for people, and for the planet.

Frank Haasnoot

A Dutch pastry chef with almost 3 decades of experience as a freelance consultant. Frank's work has taken his pastry skills around the world, including Hong Kong, USA, and Taiwan. He has won international pastry competitions including World Chocolate Masters 2011. Author, chef, and entrepreneur, he runs his chocolate and pastry business from The Netherlands: frankhaasnootshop.com.