Jordi Roca is a renowned pastry chef from Spain and one of the head chefs at Celler de Can Roca, located in Girona. He is one of the three Roca brothers who have collectively elevated the restaurant to one of the world's most outstanding dining establishments. Jordi Roca showcases exceptional talent in pastry-making, blending traditional techniques with innovative elements and a unique understanding of ingredients and flavors. His meticulously crafted desserts encompass a variety of creations, including intricate ice creams, exquisite chocolate delicacies, and distinctive dessert combinations, all reflecting his profound mastery of the art of pastry. Jordi Roca holds high acclaim in the culinary world, his contributions to dessert creation positioning him as one of the foremost masters in the contemporary pastry realm, earning global acclaim.

Pierre Marcolini is a renowned Belgian chocolatier celebrated for his exquisite chocolate craftsmanship. He is a talented pastry chef and chocolate maker dedicated to using high-quality cocoa beans and premium ingredients to create top-tier chocolate products. Marcolini embraces challenges and innovation, infusing his passion for baking into every piece of chocolate, resulting in unique flavors and delicate craftsmanship. His unwavering commitment to chocolate-making and pursuit of exceptional taste have made his chocolates a benchmark of taste and creativity. Beyond chocolates, Marcolini is also acclaimed for his other confections and culinary creations. His craftsmanship and dedication to quality have earned him numerous awards and honors, establishing him as a leader in the chocolate and pastry realm, revered and cherished by dessert enthusiasts worldwide.

When Ghaya Oliveira was appointed head pastry chef for the restaurant empire of Daniel Boulud, she began a stealth campaign. As she constructed new desserts for Daniel, the very French flagship in a very upscale ZIP code, she started to sneak in the flavors of her childhood in Tunisia: jasmine and sesame, rosewater and saffron.

“We didn’t list them on the menu,” she recalled. (After 14 years cooking in New York City, she knew that customers were cautious about these tastes.) “Only when the plate went on the table, then the server mentioned it.”

She was not only persistent, but prescient. Today Ms. Oliveira is one of many chefs, with and without roots in the Middle East and North Africa, who are pulling those regions’ rich and ancient culinary traditions into the limelight. And though there is still some hesitation — political as well as practical — to label the food Middle Eastern, it is becoming a key component in New York’s busy palette of cuisines. Long available as cheap street food, it now has a secure foothold in fine dining.

Johnny Iuzzini is a classic success story. He began his culinary journey as a dishwasher in upstate New York and later collaborated with some of today's culinary greats, including Daniel Boulud, Francois Payard, Jean-Georges Vongerichten, and Pierre Hermé. Garnering numerous awards, starring in Bravo's "Top Chef Just Desserts," embarking on a cross-country motorcycle journey, and publishing two books, Iuzzini has established himself in the culinary world with distinctive creativity and a passion for baking.