The 3rd Annual International Pastry Competition

The 3rd Annual International Pastry Competition

Congrats to Pastry Chef Salvatore Martone of L'atelier de Joël Robuchon in New York City, the winner of the 3rd Annual International Pastry Competition, presented by PreGel. This year's sweet showdown took place at the 7th Annual International Chefs Congress, September 29 - October 2 in New York City. Martone won for his Raspberry-Cheesecake Cocktail, Caramel-Orange Bon Bons, Peanut Butter-Raspberry Jam Entremet, and "Half Heart" Sugar Sculpture.

The 3rd  Annual International Pastry Competition Winner: Pastry Chef Salvatore Martone
Pastry Chef Salvatore Martone

Pastry Chefs Aya Fukai of Waldorf Astoria Chicago and Jennifer Yee (formerly of SHO Shaun Hergatt in New York City) made it to Round 2 of the competition.

A select group of 20 international and U.S. pastry chefs competed for the grand prize and a year's worth of bragging rights. After three years, three grand prize winners, and 60 extraordinary candidates, the International Pastry Competition is still one of the only of its kind to highlight the professional skills of the restaurant pastry chef. Contestants were judged once more on the timely—and tasty—execution of a sophisticated dessert menu, with three rounds focusing on pre-dessert, plated dessert, and chocolate (bonbons, centerpiece, and entremets). "Top Chef Just Desserts" star and all-around pastry guru Johnny Iuzzini returned as Executive Pastry Chef of the competition, guiding a team of high-ranking industry judges, including Alex Stupak, Jeffrey Steingarten, Elizabeth Falkner, Stephane Treand, and Michael Laiskonis.

The 3rd Annual International Pastry Competition

The 3rd Annual International Pastry Competition

Pastry Competitors

Name Restaurant
Kasra Ajdari Patina
Francis Ang Fifth Floor
Nicolas Blouin Rosewood Mansion on Turtle Creek
Ashley Brauze DB Bistro Moderne
Steven Cak Parkside
Arnaud Chavigny Cafe Boulud Palm Beach
Stephen Collucci Colicchio & Sons
Aya Fukai Waldorf Astoria Chicago
Monica Glass Clio
Kei Hasegawa Matsuhisa
Jim Hutchison Foxwoods Resort and Casino
Christina Kaelberer Bottega Ristorante
Andrew Lewis Uchiko
Salvatore Martone L'atelier de Joel Robuchon
Matthew Petersen CityZen at The Mandarin Oriental
Michal Shelkowitz Dovetail
Erica Tomei Chicago Marriott Naperville
Luis Villavelazquez Les Elements Consulting
Jennifer Yee Formerly of SHO Shaun Hergatt
Christina Mercado Finale
  • Old Money - Benjamin Schiller of Boka
    Emcee Keegan Gerhard talks while the pastry competitors prepare their dishes

    What is the International Pastry Competition?

    • An original, three-day pastry competition designed to showcase the creativity of the most talented pastry chefs in the industry
    • 20 pastry chefs compete for the chance to win the grand prize

    Pre-competition, September 29: Pastry training and prep for Round 1

    Round 1, September 30: Pre-dessert competition

    Round 2, October 1: Plated dessert competition

    Round 3, October 2: Finalists create three corresponding desserts, each showcasing a different technique

    The first and second days of the competition are elimination rounds, culminating in three finalists on the Main Stage during the last day of the ICC. Each of the three competition rounds will be judged based on criteria specific to the items being created and presented that day.

    Round 1: 20 chefs compete for 10 spots to advance to Round 2.

    Round 2: 10 chefs compete for three finalist spots and prizes and advance to the final round.

    Round 3: 1 pastry chef wins the grand prize.

    Application process is now closed. Thank you to all who applied.

    Grand Prize

    • $5,000 cash, an invitation to attend a 5-Star Pastry Series seminar, and a potential opportunity to work with the 5-Star Pastry Series or Ambassador Program with media promotion, stipend, and accommodations Presented by PreGel America

    • Stage in a top pastry kitchen

    • Profile on

    • Montague Vectaire Double Deck, Full-Size Standard Electric Convection Oven presented by Montague

    • $5,000 voucher to be used toward the purchase of any piece of Bravo equipment, presented by Bravo (excludes the G20 Model)

    Round Two Finalists:
    Each of the three pastry chefs who move on to the final round will receive the following prizes:

    • Waring Commercial Liquilock Food Processor

    • $500 equipment voucher to be used towards any piece of Montague equipment Presented by Montague

    Round One Finalists:
    Each of the 10 pastry chefs who move on to round 2 will receive the following prizes:

    • Waring Commercial Spice Grinder- Model WSG30

    • Waring Commercial Immersion Blender

    A separate demonstration kitchen will be available to continuing competitors on days one and two for their mise-en-place between elimination rounds.