Rosio Sanchez is a prominent American chef known for her unique contributions and innovation in the culinary world. Raised in California, she later relocated to Copenhagen, Denmark, where she gained acclaim as a notable chef.

Initially, Sanchez served as the pastry chef for René Redzepi at the renowned Copenhagen restaurant, Noma. Her time at Noma provided her with invaluable experience and knowledge, profoundly influenced by Redzepi's dedication to innovation and high-quality ingredients, allowing her to stand out.

Sanchez gained attention in the gastronomic sphere, particularly for her exploration of Mexican cuisine and traditional flavors. She established her own Mexican restaurant in Copenhagen called Hija de Sanchez, offering delectable and authentic Mexican street food, highly favored by diners.

Sadaharu Aoki, a celebrated pastry chef with Japanese roots, has made a profound impact on the world of French pastry. His eponymous patisserie, situated in Tokyo and Paris, is a haven for those seeking a harmonious fusion of traditional French pastry techniques and Japanese flavors.

Renowned for his innovative approach, Aoki skillfully blends classic French pastry-making methods with elements of Japanese culinary artistry. His creations showcase an exquisite balance of flavors and textures, incorporating ingredients like matcha (green tea), yuzu, and black sesame into beloved French pastries.

At Sadaharu Aoki's patisserie, customers can delight in an array of visually stunning desserts. From his signature matcha eclairs to delicate mille-feuille and intricately designed macarons, each delicacy is a testament to Aoki's commitment to precision and innovation.

The patisserie's sleek and modern ambiance, combined with its dedication to quality, provides a sophisticated backdrop for indulging in these delightful creations. Whether experiencing the ethereal tastes of his Japanese-inspired treats or savoring his reinterpretations of French classics, patrons are treated to a unique and exquisite pastry experience at Sadaharu Aoki's establishments in Tokyo and Paris.

Natsuko Shoji accumulated years of experience working in top-tier restaurants, including the renowned Tokyo French restaurant Le Jeu De L'Assiette. She later had the opportunity to work with Chef Kanki Kawate, a Michelin two-star chef at Florilège. Within a brief three-year period, she rose to the position of sous-chef at the restaurant, and in 2014, she ventured out on her own to establish Été.

Initially specializing in fruit tarts, Été transitioned into a four-seat reservation-based restaurant. Its most iconic dish, "leurs d'été cake," draws inspiration from Danish floral artist Nicolai Bergmann. Fresh seasonal fruits, arranged like flower petals, are delicately placed inside understated black gift boxes. Upon opening, the black exterior reveals a surprising and vibrant display of fruit petals intricately layered with cream, resembling an exquisite painting. This creation has become a dream dessert sought after by many in Tokyo.

In December 2019, Été expanded to a six-seat restaurant. Shoji meticulously designs ten-course meals using seasonal ingredients, showcasing her meticulous approach and creativity. Even the vessels used to present the dishes are carefully chosen, specifically selecting the works of Japanese ceramic artist Mao Wadayama to ensure a flawless and exquisite dining experience.

Jessica Préalpato, at the age of 32, became the second woman, following Christelle Brua, to be globally recognized as the best pastry chef, and currently the only female pastry chef in France to helm a three-starred restaurant. Initially relatively unknown compared to many chefs, Jessica's modest demeanor and her distinctive style, focused more on craftsmanship rather than outward appearances, made her award unexpected, even to herself.

Following her recognition, Jessica, adhering to the "Naturalité" (naturalness) philosophy of her mentor, renowned chef Alain Ducasse, instantly gained worldwide media attention for her desserts. This award propelled her, an outstanding female figure, to a more active role within the culinary world. In the European qualifying round of the 2020 World Pastry Cup (Coupe du Monde de la Pâtisserie, referred to as CMP), which concluded in January, she served as the honorary president alongside Pierre Hermé, the newly appointed CMP chairman in 2019. Together, they judged the creations of teams from four countries—Sweden, Switzerland, Ukraine, and Russia. Jessica also undertook the responsibility of promoting the theme of "naturalité" for this European qualifying round, holding roundtable discussions with other renowned women in the culinary field, including pastry chef Claire Heitzler and natural pastry creator and cookbook author Jennifer Hart-Smith.