Born in La Rochelle, France, Nina Métayer is a chef and entrepreneur. She is a graduate of the greatest schools and pastry houses, and before the age of 30, she had been declared Pastry Chef of the Year twice. Via her company, Nina Métayer Ltd, she consults for establishments across Europe, the Middle East and Asia, and in France her creations can also be bought via delicatissserie.com and two shops in Paris. Regularly asked to appear on TV, she has served on several juries, including the prestigious Bocuse d’Or. Her first book, La Délicate Pâtisserie, was published in 2022.
From Mexico City, Karina studied Culinary Arts and her talent was soon recognized. She was offered an internship at the St Regis in Bal Harbour, Florida, which enabled her to develop her passion for pastry, and it was not long before she was appointed Head Pastry Chef for Bachour Bakery + Bistro and then Bachour Miami. In 2018 she established Women Chefs 305, to encourage equality. A finalist at the Food Network’s Spring Baking Championship in 2019, she now also teaches. She is renowned for her macarons—and her Instagram site inspires more than 100 K followers.
Pastry chef Damien Wager is entirely self-taught—and was quick to attract attention. He was nominated for the UK’s National Restaurant Awards “Young Chef of the Year” in 2018, while the celebrated Antonio Bachour has described him as “extraordinary.” Wager released his debut book, Edible Art, in 2019 and it has since sold in 43 countries around the world. He opened Edible Art Patisserie in 2020 and another venue the following year, when he also published his second book, Breaking the Mould.
After encountering a classic French pastry chef in his first job, Richard Hawke discovered a talent for
pastry—and wanted to learn more. Travelling to France from Sydney, Australia, he was part of the
team of Jérôme Languillier (World Champion in 2009). From 2012, he taught for four years at l’École
Nationale Supérieure de la Pâtissierie (ENSP, a Ducasse school), where he was able to further his
research. To meet today’s demand for pastries that are gluten-free, lactose-free, and vegan, Richard
has developed new concepts and new techniques, and he is now in demand internationally, as both
consultant and teacher.
Named one of the top 10 pastry chefs in the U.S., Rory has worked in kitchens all over the world and is a master at re-imagining classic pastries and desserts.
Cecile Moritel, founder of the Professional Training Center Créations by Cécile, based near Nîmes, in the south of France, is known for her pastry creation, coaching, and consulting. She tends to link her creations with the sweet memories of her childhood years, filled with gourmet cuisine and family pastry.