Jolanda Stgier

After ranking first according to SwisSkills, the doors were opened to WorldSkills in 2009, where she reached the 4th place. After studying for almost a decade, she gained experience in bakery/confectionery shops, deepened her artistic skills. She then spent 2 years under the guidance of Andreas Caminada. Since 2018, she has been part of the Research & Development department for Läderach chocolates.

Heidi Eberhard

During her second year as an apprentice, she discovered her great passion and calling: chocolate. After her cooking apprenticeship, she enrolled in a pastry chef programme and immersed herself in this world. Heidi further developed her skills in the US, and quickly snatched up a position at Confiserie Bachmann in Lucerne after returning to Switzerland. Today, she is the team leader for their renowned specialty: Water Tower Stones.

Quentin Guirao

Crazy about sports, Quentin found a new passion after he had already specialised in sports sciences. He began making pastries. He moved to Switzerland to work as a chocolatier at the Christian Boillat confectionery in 2015. Today, he is a Deputy Manager of their chocolate sector, and has stayed loyal to the company for almost 9 years.

Felicia Ludwig

Jury president

When it comes to pastry creations, she is a passionate crafter. Felicia is the Head Pastry Chef at the Razzia restaurant in Zurich, and holds the title of Gault & Millau Pastry Chef of the Year 2022. She has developed her style continuously and is renowned for her work at establishments such as Suvretta House in St. Moritz, Eden Roc on Lake Maggiore, Clouds, Mesa, Gustav and Ornellaia in Zurich.

Jérémy Ramsauer

An apprentice turned pastry expert. After having soaking up experience and knowledge at the La Poste confectionery in Verbier, he took one of the biggest steps a chef can take. He opened up his own shop. Ever since, he has run his business successfully.

Urs Meichtry

He began his professional career by mastering the basics of a baker and confectioner, both in Switzerland and internationally. As apprentice and young professional, he also participated in competitions that awarded him with several gold medals. His hard work has led him to where he is today: a pillar in the organisation of the SwisSkills Championship since 2015, and a coach for the same competition.

Christophe Löffel

A trained chef who turned to pastry. Christophe is passionate about this flied because it demands precision, rigor, and creativity. He enhanced his pastry skills at the prestigious Maison Pierre Hermé Paris. Throughout his career, he's been a Pastry Chef at more than one Michelin star restaurant. Looking to express his creativity and knowledge, he shares his experience through private and public workshops in pastry-making.