Once again this year, Andros Chef brings together talents from diverse backgrounds, all driven by a shared passion for fruit and a strong desire to pass on their knowledge. We invite you to follow, week after week, the reveal of the jury members.

An Exceptional President: Angelo Musa

We are deeply honored to welcome this year a world‑renowned president: Angelo Musa, World Pastry Champion and Meilleur Ouvrier de France. A true icon of the sweet arts, he embodies the passion, excellence, and spirit of transmission that lie at the heart of our competition.

Jean‑Christophe Jeanson – Meilleur Ouvrier de France Pastry Chef‑Confectioner 2018

An emblematic figure of French pastry, Jean‑Christophe Jeanson began his career in prestigious establishments before becoming Head Pastry Chef at Le Nôtre, where he led a brigade of over 250 pastry chefs. Today, he serves as Executive Pastry and Chocolate Chef at Maison Caffet in Troyes, overseeing research and development.

Vincent Durant – Meilleur Ouvrier de France Chocolatier

Trained alongside leading figures in chocolate, Vincent Durant developed an early universe where precision, elegance, and technical mastery come together. In 2018, he was awarded the title of Meilleur Ouvrier de France Chocolatier, recognizing his exacting standards and attention to detail. He later founded Maison Vincent Durant, a venue dedicated to exceptional chocolate creations, while continuing to train the talents of tomorrow.

Jules Dutertre – Winner of the “Fruits de Talent” Competition 2025

During the 2025 edition, Jules—then a BTM student at the École de Boulangerie et de Pâtisserie de Paris and an apprentice at Ritz Paris—won over the jury with his sense of flavor and the coherence of his creations throughout the competition. Now an apprentice instructor at the same school, he shares his passion and expertise with future professionals.

David Alves – Meilleur Ouvrier de France Glacier 2023

Chef David Alves, Meilleur Ouvrier de France Glacier 2023, joins the ‘Fruits de Talent’ 2026 jury. Discovering pastry at the age of 18 through a non‑traditional path, his curiosity and determination led him to refine his craft in Japan, then in France and China as a trainer. He developed unique expertise in hydric ice sculpture, earning two French Champion titles. Recognized for his mastery of the frozen arts, he was awarded the prestigious MOF title in 2023. Today, he co‑directs Astral Glace in Lille and shares his expertise internationally through advanced technical training.

Sébastien Péjus – Culinary Technical Director, Bertrand Casual Food

Chef and expert in contemporary gastronomy, Sébastien Péjus joins the Fruits de Talent 2026 jury. As Culinary Technical Director for Bertrand Casual Food, part of the Bertrand Group franchise operations, he oversees concept development, menu creation, and quality across the brand portfolio. His role balances culinary creativity, operational constraints, and brand consistency, ensuring a high‑level and unified guest experience. He is also a member of the Compagnons du Tour de France, Disciples of Escoffier, and Cuisiniers de France, three institutions dedicated to gastronomic excellence and transmission.

Fabrizio Galla – Pastry Chef of the Year 2024

An Italian pastry‑chocolatier with an international career, Fabrizio Galla is one of the leading figures in today’s pastry scene. Trained in Turin, he first built his identity in prestigious houses before distinguishing himself in major competitions. He earned an award at the World Chocolate Masters, made a strong impression at the Coupe du Monde de la Pâtisserie with his iconic entremets Jessica, and joined Relais Desserts, a hallmark of excellence and creativity. In 2024, he was named Pastry Chef of the Year by APEI.

Annabelle Lévêque – Executive Pastry Chef, Relais & Châteaux

Heading the dessert offerings at Domaine de Locguénolé & Spa, Relais & Châteaux, in Kervignac (Morbihan, France), Annabelle Lévêque embodies contemporary creativity and a deep respect for terroir.
In 2025, she received the prestigious “Passion Dessert” Award from the Michelin Guide, recognizing her elegant creations featured on the menu of L’Inattendu, the recently Michelin‑starred restaurant.

Patrice Ibarboure – Meilleur Ouvrier de France Pastry Chef‑Confectioner 2019

Head Pastry Chef of the Michelin‑starred restaurant Les Frères Ibarboure, Patrice Ibarboure is renowned for the finesse of his work, harmonious textures, and strong visual identity. Driven by sincere passion and technical precision, he has been crafting refined desserts since 2013. His demanding yet benevolent approach will bring great value to the young finalists.

Damien Gibault – Deputy Head Pastry Chef, Plaza Athénée

Damien Gibault, Deputy Head Pastry Chef at Plaza Athénée, joins the Fruits de Talent 2026 jury. Trained in iconic houses such as Ladurée Paris, he refined his skills in the United States at Ladurée New York and Los Angeles. Back in France, he continued his career at Hôtel Lutetia as First Sous‑Chef before joining Plaza Athénée, where he now works alongside Elisabeth Hot and Angelo Musa.

Thierry Charrier – Executive Chef, Ministry of Foreign Affairs

With experience in prestigious establishments such as Le Mercure Galant at Palais‑Royal, Le Royal Monceau, and La Truffe Noire, Thierry Charrier joins the jury of Fruits de Talent 2026. As Executive Chef at the French Ministry of Foreign Affairs, he orchestrates high‑level diplomatic events showcasing French gastronomic excellence. A Knight of the Legion of Honor and MOF finalist, he is also Co‑President of the Cuisiniers de la République Française.

Florian Delmas – Chairman of Andros Group

Florian Delmas, President of the Andros Group, is deeply passionate about fruit, plant‑based cuisine, and authentic taste. Convinced that food is a powerful vector of emotion, he exceptionally joins the Fruits de Talent jury this year for a full immersion into training, transmission, and gastronomic creation.

Sébastien Trudelle – Meilleur Ouvrier de France Pastry Chef‑Confectioner 2019, Co‑Founder of Smores

Sébastien Trudelle, MOF Pastry Chef‑Confectioner 2019, joins the Fruits de Talent 2026 jury. A recognized figure in pastry and chocolate, he trained in top establishments and gained international recognition, notably at the World Chocolate Masters. A passionate entrepreneur, he is now co‑founder, alongside his wife, of Smores, a pastry‑chocolate shop in Maastricht (Netherlands), where he combines creativity, technical excellence, and refined flavors, showcasing French pastry while re‑imagining Dutch classics.

Claire Santos Lopes – Executive Pastry Chef of Royal Champagne Hotel & Spa

Executive Pastry Chef at the Royal Champagne Hotel & Spa, Claire Santos Lopes will serve as the godmother of the Fruits de Talent 2026 Competition, alongside Angelo Musa, President of the Jury.

Championing a modern, refined, and responsible approach to pastry, she stands out for her strong sensibility toward fruit‑ and plant‑based creations. Her remarkable career path and creative perspective will make her a valuable source of inspiration for the 8 young finalists, to whom she will pass on a commitment to flavor excellence, precise aesthetics, and her contagious energy.