Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimensions, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for an intense and visionary baking experience.
They are 4 among the most promising members of their country, a team Jury who participates in the tasting events and three candidates who work tirelessly for 10 hours to make both chocolate desserts to share, frozen desserts, restaurant desserts several tasting desserts and two sculptures, one in chocolate and the other in sugar.
Over a 2-year cycle, after 50 national and 5 continental selections, more than 20 nations are meeting at Sirha Lyon, for the Grand Final of the Pastry World Cup.
Doha based celebrity Chef Zarmig Ohannes Haladjian, an Armenian Lebanese of descendant, got her Bachelor of Science degree in Culinary Arts at Al Kafaat University. Later, completed her master’s degree in business management from Liverpool University, London. She ended up with another master’s degree in public health management at Roehampton University.
Her culinary journey began at an early age which left a lifetime trademark in her career as a Celebrity Television Personality, hosted a popular culinary shows, tv guesting and presenter internationally, Author of 24 Culinary Books, Certified Culinary International Judge, founder AMFEC, a culinary heritage, cultural and gastronomical of Armenian Cuisine, World Master Chef society UK, Vice Chairman of Marketing Committee of World Association of Chef’s Societies France, achieved honours and awards in hospitality Industry Middle East Region for her remarkable contributions as a Woman Chef, an owner of a chain restaurants , and furthermore Artist / Painter, did several solo art exhibitions around the world, which beyond this success her artwork is now in several galleries, places globally.
“ Her passion for beyond culinary and art can either repel or entice, yet both experiences stays forever and leaves a lifetime trademark … ”
Chef Mohamad Najem is proudly trained by Michelin star Chefs in gastronomic academy in France and chef ferran Adria in Spain and with more than 20 years of experience in the hospitality Industry.
As an advisory chef and consultant, he conducts live cooking show during the annual Qatar International food festival.
Adding to his profile, chef Mohammad conducted several tv Interviews and completed 12 series of cooking programs on al kass Tv, al Rayyan tv, Qatar tv.
He hosted several classes as well for kids healthy cooking. He is the host of aialna cooking program and kids got talent, Currently streaming in al kass tv.
Chef Ali Sakr is a Lebanese chef with 22+ years of experience in Arabic and international cuisine. worked at many fine dining restaurants around Lebanon Saudi Arabia and Jordan. Moved to Qatar in 2010 as the Head Chef of Casper &Gambini’s. Chef Ali Sakr Established a section for catering services, Created many new international recipes and dishes that satisfies all different tastes, presented as piece of art with mixed flavors and colors. In 2016 Ali Sakr became the Executive Chef at Margarita (Italian cuisine), Abdelwahab (Lebanese cuisine) and Cafe Concerto (Desserts &pastries) Under Al-Mana Group. Participated in many exhibitions and event related to food and beverage sector with Qatar Hospitality. He was chosen to be the judge of several competitions in the field of cooking.
Originally from Manigod in Haute-Savoie, Aurélie Collomb-Clerc has had a passion for endemic plants from a very young age. Now a pastry chef at Flocons de Sel, she draws her inspiration from the mountains she is so passionate about preserving. She has found her rightful place alongside Chef Emmanuel Renaut. This year, Les Grandes Tables du Monde awarded her the Prize for Best Pastry Chef, which she accepted with her usual humility.
I started my studies in pastry making in 2009, at the apprentice training centre (CFA – centre de formation d’apprentis) in Groisy, Haute-Savoie. I did my apprenticeship in Bruno Bétemps’ baker’s, cake and chocolate shop: I got my vocational training (CAP – certificat d’aptitude professionnelle) in pastry and chocolate making, then I worked for a year in confectionery and chocolate making. Afterwards, I completed my training with an additional qualification in restaurant desserts at Château des Avenières, in Cruseilles (Haute-Savoie), alongside Pastry Chef Cédric Perret as well as a vocational diploma (BTM – brevet technique des métiers) in pastry making under Bruno Bétemps once more.
Afterwards, Chef Cédric Perret asked me to become his assistant pastry chef, so I returned to Château des Avenières. In 2015, I received coaching from Meilleur Ouvrier de France Thierry Froissard to prepare for Sirha Lyon’s French Championship of Pastry Arts (ice sculpture and ice cream desserts), where I won first prize. I then joined the Flocons de Sel teams in 2016, initially as chef de partie. Then, when the pastry chef position became available, Chef Emmanuel Renaut showed his trust and trialled me for a year. That’s how I ended up with the title of pastry chef.
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From Tuesday, 28 October 2025
To Thursday, 30 October 2025
Daily opening hours:
11:00 AM - 09:00 PM
Address: Ibn Seena Street, Al Muntazah Area, Doha, Qatar
+974 4432 9900
+974 44 432891
