Coupe du Monde de la Patisserie: Team UK secures its place in Lyon

Some wins come down to the final seconds. Others are built over time — through consistency, precision, and a long-term vision. Team UK’s qualification for the Coupe du Monde de la Patisserie 2027 clearly falls into the latter category.

UK Team a bold vision that impresses the jury in Lyon

Rather than focusing on showmanship, the team stood out by presenting a fully developed creative concept. Their work goes beyond technical execution, bringing together storytelling, craftsmanship, and a strong artistic direction.

By securing their place in Lyon, Team UK is now firmly positioned among the rising forces of the Coupe du Monde de la Patisserie.

Bioarchitecture as a creative foundation

At the core of the team’s approach is a concept that shapes every detail: bioarchitecture. Instead of using nature as a visual reference, Team UK approached it as a system — studying balance, movement, and organic structures to shape their creations. This thinking is reflected in their desserts, from flavor pairings to textures and plating design.

Everything is intentional. Every element has a role. This results in a collection of creations that feels both modern and rooted, with a strong identity that sets the team apart in the Coupe du Monde de la Patisserie.

A method built for competition

What makes Team UK particularly compelling is not just the final result, but the process behind it.

Their qualification is the outcome of a structured and disciplined approach, where each step builds on the previous one. This mirrors the very principles of bioarchitecture: growth through balance and coherence.

That mindset will now carry them forward as they prepare for the final stage of the Coupe du Monde de la Patisserie in Lyon.

Meet Team UK :

The English team is composed of three complementary specialists:

Francesco Genovese

Chocolate specialist

Benoît Defait

Sugar specialist

Calvin Luk

Ice cream specialist

Francesco Genovese , chocolate specialist

Originally from Italy, Francesco trained with leading chefs before refining his skills at the Ritz-Carlton in Vienna. He later joined Heston Blumenthal’s team at The Fat Duck, where he became Sous Pastry Chef.

Now based at Harrods in London, he develops desserts that combine technical precision with Mediterranean influence.

Calvin Luk , Ice cream specialist

Calvin’s journey into pastry began with a simple moment — a cup of hot chocolate that sparked a lasting passion.

After training in New York and London, he joined Maison Estelle, where he continues to refine his art. He approaches challenges as opportunities, driven by the belief that progress comes from the journey itself.

“Nothing compares to the adrenaline of competing at this level.” — Calvin Luk

Benoît Defait , Sugar specialist

With over two decades of experience, Benoît moved to London to immerse himself in one of the world’s most dynamic culinary scenes.

As Pastry Chef at The Savoy, he focuses on creating desserts with depth and meaning. Outside the kitchen, his dedication to endurance sports reflects the same discipline that defines his work.

“It’s an inspiring environment where I can grow, learn, and collaborate with talented professionals.” — Benoît Defait