Our Mission

 

Identify and support the nation’s most talented pastry chefs.

Build a team with the skill, vision, and dedication to compete at the highest international level.

Provide world-class mentorship, training, logistics, and coaching support.

Inspire excellence, creativity, innovation, pride, camaraderie, passion, and a competitive spirit throughout the pastry profession.

 

Our Future

​

Looking ahead, we are committed to investing in the future through grassroots programs, youth development initiatives, and a sustainable pathway for the next generation of pastry professionals.

We are not solely focused on achieving great results; we are committed to fostering mentorship, networking, education,

skill development, sustainability, innovation, and inclusivity throughout the pastry community.

Together, we will elevate the art of pastry in the United States, inspire emerging talent, and strengthen America's presence on the global stage

​

​A huge thank you to the incredible chefs and partners supporting Team USA voluntarily and without compensation.

The level of support we’ve received is unlike anything we’ve ever experienced, and it truly means everything.

 

Seeing this community come together

with passion, talent, kindness, and humility is deeply inspiring.

 

Our Chronicle

 

​1988

The United States officially enters the world stage as Chef Roland Mesnier, the legendary former White House Pastry Chef, founded the Club representing Team USA at the Coupe du Monde de la Pâtisserie. A new chapter for American pastry begins.

​

1993

Chef Gilles Renusson steps in as President of Pastry Team USA, beginning a leadership era that will profoundly shape the team’s identity and future success. Charles "Chuck" takes on the role of Communications Manager and help shine a bright light on the team's accomplishments.

​

1995

Chefs Donald, Kurt, and Joe make history, becoming the first U.S. pastry team ever to reach the podium — two decades ahead of the renowned Team USA Bocuse d’Or's breakthrough. A milestone that signals America’s rising pastry ambitions.

​

1999

The brilliant Chef Stanton Ho becomes the new President, guiding the team with passion and precision.

​

2001

Pastry Team USA wins the Coupe du Monde de la Pâtisserie, becoming one of only eight countries in the world to ever bring home a gold medal.         

Chef Ewald Notter made history with a remarkable 699 out of 700 points - a world record performance that continues to inspire and remains unbeaten.

​

2003

Chef En-Ming Hsu becomes the first World Pastry Champion to lead Pastry Team USA, marking another landmark moment in the team’s evolution.

​

2011

Chef Gilles Renusson returns as President. With 26 years of leadership across his two terms, he becomes widely recognized as an icon of the Coupe du Monde de la Pâtisserie and a pillar of American pastry excellence.

​

2015

Chefs John, Scott, and Josh earn the team’s sixth medal. Chef Donald sets a world record: the pastry team member with the most Coupe du Monde medals ever achieved.

​

2024

A transformational year. Pastry Team USA implements major organizational changes and establishes a new board. Esteemed alumni — veterans of gold, silver, and bronze medal–winning teams — return to support a bold new vision and guide the next generation.

Team USA holds on to fifth place worldwide in total medals, ranking just behind global pastry titans France, Japan, Italy, and Belgium. This achievement highlights the extraordinary talent and drive within the American pastry community.

​

​​​

For more information, please contact Chuck Mirarchi:   ​