As executive pastry chef of The Peninsula Paris, the hotel brand synonymous with unrivalled luxury all over the world, Anne Coruble is known for her surprising and inventive flavor combinations and exquisite craftsmanship. From girolles with fir and caramelised hazelnuts, to dark chocolate with olives, citrus with seaweed, and vanilla with tobacco leaf, she is always pushing at the boundaries of what pastry is, and what it might be. Born in Normandy, Coruble studied science before dedicating herself to desserts, and spent five years at Le Bristol before joining The Peninsula Paris as pastry sous chef in 2019, to work with David Bizet, executive chef of the hotel’s restaurants The Lobby, L’Oiseau Blanc, and LiLi. She is drawn to the possibilities of chocolate and uses seasonal produce from all over France, such as honey, cream, cider, and herbs.

Shaun Velez was born and raised in the Bronx and after graduating from the French Culinary Institute (now the International Culinary Center) in 2008, he has spent the majority of his career as part of the award-winning Daniel Boulud family, rising through the ranks to his current position as executive pastry chef at DANIEL, chef Boulud’s flagship New York fine dining restaurant. He credits James Beard winner Ghaya Oliviera as his mentor at Boulud and also worked as executive pastry chef at Chris Coombs’ Boston restaurant Deuxave, returning to Boulud in 2018 where he is known for developing contemporary desserts out of classic favorites. His Pineapple Vacherin has prickly pear sorbet, pineapple ice cream, smoked cinnamon meringue, and calamansi syrup while his Tarte À l’Alsacienne uses Asian pears, brown butter, toasted almond cream, and pear brand chantilly.