Photo: Grande Lakes Orlando

Club Coupe du Monde Team USA announces a new Executive Board, spearheaded by its newly appointed president, Stéphane Chéramy, and formed by a distinguished group of pastry professionals who bring fresh perspectives and alumni who have played pivotal roles in the team’s rich history.

This announcement marks a significant milestone for Club Coupe du Monde Team USA. It signals a new era of creativity and collaboration as the team gears up for future competitions, including a highly anticipated return to the Coupe du Monde de la Pâtisserie in Lyon, France, in 2027. The board is committed to fostering innovation, sustainability, and education in the pastry arts, ensuring that American pastry remains at the forefront of the global culinary scene.

In addition to Chéramy, who was instrumental in assembling this group, the Executive Board comprises:

• Vice President: Nathaniel Reid, U.S. Pastry Chef of The Year and Owner of Nathaniel Reid Bakery
• International Judge/Head Coach: Laurent Branlard, Two-time World Pastry Champion and Executive Pastry Chef at Hard Rock Hotels
• Alumni & Public Affairs Co-President: Ewald Notter, World Pastry Champion
• Alumni & Public Affairs Co-President: En-Ming Hsu, World Pastry Champion and Owner of SIP LLC
• Pastry Council Director: Romain Cornu, Vice President of Global Pastry at Tao Group
• Communications Director: Charles Mirarchi
• Treasurer: Bill Foltz, U.S. Pastry Chef of The Year
• Sponsorship Director: Kévin D’Andréa, TV Celebrity and CEO & Culinary Director of FoliePop’s
• Logistics Co-Director: Olivier Saintemarie, Culinary Director at Jerome Bocuse International
• Logistics Co-Director: Rabii Saber, James Beard Finalist and Executive Pastry Chef at Four Seasons Orlando
• Coach – Tasting: Salvatore Martone, Corporate Pastry Chef at Bastion Collection/Joël Robuchon
• Coach – Sculptures: Victor Dagatan, Ice Sculptures World Champion and Pastry Chef at Grande Lakes Orlando
• Coaches for Chocolates and Sugar: To be announced at a later time

“This is more than just a team; it’s a community of passionate artisans dedicated to the pursuit of excellence,” said Chéramy. “Their dedication and passion for the pastry arts are unmatched, and I am grateful for their commitment to advancing our craft and inspiring the next generation of American pastry chefs.”