Chef Alain, a distinguished expert in ice cream and frozen dessert, earned the prestigious title of Meilleur Ouvrier de France (MOF) in the ice cream category in 2000. Born in the south of France, he underwent rigorous training in pastry arts in Savoy for three years before establishing himself in Provence. With a professional degree in hand, Chef Alain sought to elevate his reputation as a leader in his field, specializing particularly in the art of crafting exquisite ice creams and frozen desserts.

Jean Francois Arnaud, an esteemed international pastry consultant since 2006, is headquartered in Malaysia, leveraging his expertise across Asia and the Middle East. Renowned as MOF 2000, he has collaborated with distinguished pastry chefs and global publications such as Thuries Gastronomie Magazine, where he curated monthly recipes for a decade. With a career spanning back to 1977, he has held executive pastry chef positions in Michelin-starred restaurants and hotels, accumulating numerous awards in artistic pastry, chocolate showpieces, and sugar arts. His tenure as Technical Director of Ecole Nationale Superieure de la Patisserie in Yssingeaux, France, underscores his role in shaping the future of pastry education at one of France's premier culinary institutions.

Chef Arnaud Larher, awarded the prestigious MOF title in 2007, is celebrated as one of France's finest craftsmen and a distinguished ambassador of pastry arts. He currently owns multiple pastry shops in Paris and Tokyo, while also traveling globally to conduct masterclasses and provide training and consultancy services to hotels, pastry shops, institutes, and chocolate companies.

Chef Pierre Henri, crowned MOF in 2023, stands as a distinguished figure in the world of pastry and sugar artistry, honed through extensive collaborations with renowned chefs globally. His illustrious career spans conducting workshops across several countries, specializing in French pastries, cakes, sugar art, ice creams, and chocolate design.

Chef Gabriel Le Quang, honored with the prestigious MOF title in 2023, has become a celebrated figure in the realm of French pastries and cakes. His journey began with foundational training at Delmontel Bakery and Pastry shop, followed by a year under the guidance of renowned chef Stephane Glacier, and subsequent two years achieving BTM accreditation under MOF Chef Arnaud Larher in Paris.

Vincent Guerlais, founder of "Vincent Guerlais Patisserie," discovered his passion for cooking early on while preparing meals for his family, particularly enjoying the art of pastry. His journey began with formal training in pastry and chocolate making, culminating in the attainment of his vocational training certificate. Seeking to refine his skills, Vincent Guerlais apprenticed under renowned French confectioners, enriching his expertise. At the age of 22, driven by his culinary vision and supported by his wife, he embarked on the establishment of his own patisserie. Today, Vincent Guerlais Patisserie stands as a testament to his dedication and mastery in the realm of French pastry craftsmanship.

Chef Jérémy Massing, originally from Metz, entered the pastry world in 2014 after changing career paths and training under MOF Franck Fresson. He honed his skills in top establishments like La Fourchette des Ducs, Hotel Le Prince de Galles, and the Ritz Paris, developing a precise and refined style. A competitive CrossFit enthusiast, he brought that same drive to the Coupe du Monde de la Pâtisserie, earning silver with Team France in 2023 and 2025. He now also mentors aspiring chefs at the École Nationale Supérieure de la Pâtisserie.

Chef Marike van Beurden has been passionate about pastry since childhood, building a career marked by creativity and precision. She earned early recognition with a gold at the Dutch Pastry Awards and top honors at the C3 International Restaurant Dessert Competition. Her global reputation was cemented with second place at the World Chocolate Masters. She now serves as Executive Pastry Chef at the Four Seasons Hotel Hong Kong, where she creates refined, modern desserts for an international clientele.

Chef Lim Chin Kheng is an accomplished pastry chef currently serving as the Executive Pastry Chef at APCA Malaysia, where he leads a talented team of pastry chefs. His expertise and dedication have garnered significant recognition, including being ranked as Asia's number two in the Asia Pastry Cup 2016 and sixth worldwide in the World Pastry Cup 2017 held in France.

Chef Thaddaeus, known as Chef Thad, is a distinguished master craftsman celebrated for his expertise in chocolate sculpting, sugar art, and creative cake design. His national and international acclaim stems from his remarkable artistry and innovative approach, making him a cornerstone at APCA.

Chef Pui Teng was crowned Asia Pastry Champion in 2022 and achieved 6th place at the 2023 World Pastry Cup. Currently the Executive Pastry Chef at APCA Malaysia, she has collaborated with renowned chefs like MOF Chef Jean-Francois Arnaud and contributed to global projects for Haagen Dazs and R&D in China. Her career includes international work with Sun-In Co Ltd in South Korea and collaborations with chefs Nicholas Boussin MOF and Ludovic Chesnay at Elle Vire.

Chef Charles, APCA Pastry Chef, is known for his meticulous skill in chocolate, and attention to creativity. He is also Asia Pastry Champion in 2022 and achieving sixth place at the 2023 World Pastry Cup in France.