"Patissier of the Year" finalists have been announced

FREIBURG. Months of preparation, countless creations and unwavering ambition: the seven finalists for the prestigious Patissier of the Year competition have been chosen. With their creativity and skills, they have prevailed over a large number of applicants from the D-A-CH region and are now looking forward to the highlight of the competition. The grand finale will take place on 17 November 2025 in the Grand Hall Zollverein in Essen.

Seven talents, seven stories

This year's finalists represent a new, high-calibre generation of pastry chefs with diverse cultural influences and impressive careers. Each of them brings a very personal story to the stage:

• Alessandro Befumo, Junior Sous Chef Patisserie, Restaurant Lakeside**, The Fontenay Hotel, Hamburg: from a pizzeria, where he fell in love with gastronomy at the age of 13, to a 2-star restaurant: for Alessandro, taking part in Patissier of the Year 2025 is the "personal and professional crowning glory" of his impressive career. His path has taken him from a patisserie in Italy to working as a chef in upscale hotels to the patisserie at the Vlet and the BANK Brasserie. Today he works as a junior sous chef patissier at Lakeside** in Hamburg. Patissier of the Year is his very first competition, a big step that his boss Marco encouraged him to take with one simple sentence: "This is the chance!" At his side on this adventure is his colleague Hanna, with whom he shares a strong personality, humour and determination. She is the perfect assistant for him, as she carries out her job with the same love and passion as he does. Alessandro draws his inspiration from many sources. He admires the creativity of Cédric Grolet, is influenced by his Italian homeland and childhood memories, but above all it is the people he has met over the years that have made him the patissier he is today. Away from his sophisticated creations, he enjoys a good pizza or pasta - and when it comes to sweets, he is always delighted with chocolate. For Alessandro, there is no greater goal than to show his signature style, inspire others and win the title. With his skills and ambition, Alessandro is looking forward to the grand Patissier of the Year final on 17 November in Essen, where he wants to prove himself on the big stage.
• Alexander Fink, patissier, Château de Raymontpierre, Val Terbi (CH) : Alexander Fink is a patissier at Château de Raymontpierre in Switzerland and is entering the Patissier of the Year competition for a very special reason: He loves challenges and wants to prove himself this year after not being able to compete last time due to illness. His personal motto could also be his description in three words: "Young, dynamic, good-looking". He describes his patisserie style as creative, playful and classic - a style that is also reflected in his absolute no-go rule: the use of ready-made products. He prefers to find inspiration by socialising with colleagues and eating out a lot. But sometimes, he reveals, the best ideas simply come to him over a good glass of wine or Aperol. He has little interest in trends; he prefers to find his own direction and follow it. Along the way, Alexander has already learnt from some of the biggest names in gastronomy. Formative stations were the Einstein Gourmet** in Sankt Gallen (CH) with Sebastian Zier, where he gained confidence in his work, and Schloss Schauenstein with Andreas Caminada. He learnt the most from none other than René Frank at Restaurant La Vie, and on the MS Europa he learnt an important life lesson: Everything can always be done somehow. His most important role models remain Jordi Roca, René Frank and Cedric Grolet. When Alexander is not creating sophisticated desserts, his heart beats for the simple pleasures of life: spaghetti vongole or a good loaf of sourdough bread with butter and chives. With his skills and passion for the craft, the comeback candidate is looking forward to the grand final with great anticipation, where he wants to prove that his courage and perseverance will lead him to the title.
• Hans Robert Lange Rodriguez, Head Chef, Teko by Lange Rodriguez, Essen: Hans Robert Lange Rodriguez is not only head chef at his own restaurant Teko by Lange Rodriguez in Essen, but also a bridge builder between two worlds. He has a special goal for his participation in the Patissier of the Year competition: he wants to use his skills to prove himself on the big stage in his home town of Essen. His application is a very personal mission - the fusion of two cultures that are as much a part of his DNA as his name itself - Germany and Bolivia. His patisserie style is emotional, cultural and surprising. He draws inspiration from nature, from his travels and from the stories of his family. With passion, cosmopolitanism and a deep respect for the product, he has found his very own direction. Accordingly, his absolute no-go in the kitchen is waste. For him, sustainability is not a fad, but a deeply rooted conviction that he shares with his team. He and his assistant Maria share a similar attitude to life and a common "culinary language" that makes them unbeatable as a team. The most important milestone on his path was the opening of his restaurant Teko, which combines all his influences: Bolivian traditions and flavours from his childhood, German precision and a belief in sustainable craftsmanship. These stages have not only made him a successful chef, but have also taught him that the greatest honour is satisfied guests who leave the restaurant with a smile. Hans is now aiming for the title of "Patissier of the Year 2025" to bring his vision to the big stage. His big goal for the future is to develop his own dessert line that brings his unique DNA to life in every creation .
• Tim Langmack, Head Patissier, Restaurant Jellyfish*, Hamburg: "My desserts should evoke emotions and be memorable." - This is how Tim Langmack describes his work as head patissier at Hamburg's Michelin-starred restaurant Jellyfish*, where he has been creating innovative desserts for several years. At the side of head chef and owner Stefan Fäth, with whom he has a long-standing collaboration and close friendship, he develops desserts of the highest standard that are precisely crafted and surprise with extraordinary flavours. Tim describes himself as relaxed, humorous and down-to-earth - characteristics that are also reflected in his patisserie style. It is elegant, modern and unconventional, but never outlandish. He draws his inspiration from travelling or from formative taste experiences. Tim took his first steps in top gastronomy at the Facil** restaurant in Berlin. It was there that he discovered his passion for the modern art of desserts, which still drives him today. Influenced by mentors such as Thomas Yoshida, he developed a deep understanding of the craft and the desire to inspire young talents for patisserie himself. In 2025, Tim is now taking on a new challenge and participatingin the Patissier of the Yearcompetition. Driven by his vision of helping to shape and develop German patisserie at the highest level, he not only wants to demonstrate his skills, but also show how much expressiveness, diversity and creative freedom there is in this craft.
• Thomas Le Sueur, Chef Patissier, Restaurant Facil**, Berlin: For Thomas, patisserie is the result of formative encounters and an unshakeable competitive spirit. The head patissier of Berlin's Facil** restaurant has set out to win the title and leave his comfort zone. After training at the renowned Institut Paul Bocuse, he gained his first valuable experience in various Michelin-starred restaurants in France before completing his journey from chef to patissier in just five years at the Tim Raue** and Du Bonheur restaurants in Berlin. At Facil**, head patissier Thomas Yoshida recognised his talent and gave him the confidence to develop his own surprising and elegant style. At his side is Antonio, sous chef at the same restaurant. For four years, the two have shared a deep friendship and the same vision of gastronomy. Their bond extends to Spain and a shared passion for sport. Antonio was the greatest inspiration for Thomas' application and is the ideal assistant for this challenge thanks to his experience and organisation. In addition to his work at Facil**, Thomas has already proven himself in other competitions: He won the French dessert pizza championship in 2024 and made it into the top 10 at the World Pizza Championships. For his creations, he not only reads specialist books, but also travels to find inspiration. He sees the biggest challenges of tomorrow in local sourcing and the traceability of ingredients. His goal is clear: Thomas wants to win the title of "Patissier of the Year 2025". The next step will be to prove himself at the highest level in a 3-star restaurant. His big long-term goal? To open his own restaurant in Guadeloupe and cook up the island's first Michelin star. But at the end of the day, he is happiest when he can simply enjoy a good loaf of bread and a cheese platter - just like his native France.
• Julia Orschiedt, sous chef, Restaurant Pietsch**, Wernigerode: For Julia, the patisserie is the highlight of every restaurant visit. With this conviction and impressive teamwork at her side, she is competing in the Patissier of the Yearcompetition . She discovered her love of patisserie at a very young age in her parents' kitchen, where she was always in charge of desserts. Later, in her career as a chef, she became completely absorbed in patisserie and taught herself many of her skills. Today, she works as a sous chef at the two Michelin-starred Restaurant Pietsch**, where she and her partner and assistant Luis work as an unbeatable team. The two have known each other for several years and complement each other perfectly in the kitchen and understand each other without words. Julia describes her style as playful, sophisticated and harmonious. She gets her inspiration from travelling to Asia, from cookery books or from her role models: she admires the down-to-earth style of Zora Klipp and is inspired by René Frank, who has established a 2-star restaurant with only patisserie courses. Her absolute no-go in the kitchen is the poor use of vegetables, because in the end a dessert has to taste like a dessert. Julia's goals are clear: she wants to defend the two stars at Restaurant Pietsch** and win the title of "Patissier of the Year 2025".
• Larissa Wehrli, Chef Patissière, LEV. Atelier by larissawehrli, Igis (CH): For Larissa, patisserie is much more than the preparation of desserts - it's a story told in flavours, textures and colours. The young patissière, who describes herself as curious, determined and warm-hearted, entered the Patissier of the Year competition with a clear vision: to show her signature style, compete with the best and gather new inspiration. Her passion for baking was sparked as a child when she sold her homemade Christmas biscuits at the Christmas market. This feeling of creating something special from simple ingredients has never left her. She describes her style as pure, seasonal and in love with detail. Together with her assistant Coralie, she forms a harmonious team - a well-coordinated unit that not only shares a love of craftsmanship, but also a common sense of humour. Larissa loves to push boundaries and compete with the best. Her time in Japan, which honed her precision, is just as formative as her trips to Peru, which taught her to experiment more boldly with flavours. Her time in Michelin-starred gastronomy also taught her to combine perfection with efficiency. All of these influences are reflected in her creations, which she describes as "journeys through the world of flavours". The multi-award-winning patissière, who has already been honoured with the "Marmite Youngster 2022" and a scholarship from the Uccelin by Andreas Caminada Foundation, finds inspiration in nature, while travelling and at markets. She is currently fascinated by the depth that fermented products can add to desserts. Her big goal is to establish her own patisserie atelier on a permanent basis. There, she not only wants to live out her creativity to the full and enter into culinary collaborations, but also promote young talent and bring people together with her creations - true to her motto: "Sweets for everyone".

The tasks of the final

To qualify for the final, the applicants - professional pastry chefs, confectioners, chocolatiers and chefs from Germany, Austria, Switzerland and South Tyrol - had to submit three recipes created especially for the competition. These creations will now also be judged in the grand final.

What is required?

• A freestyle dessert
• A dessert with five consistencies (creamy, baked, fruity, warm and ice cream)
• A petit four or a praline

Creativity and craftsmanship will also be put to the test in an additional challenge: As part of the Cheese Cake Challenge powered by Philadelphia, contestants must present a modern reinterpretation of the classic cheesecake, prepared with Philadelphia double cream cheese.

Top patissiers at the jury table

The prestigious title of "Patissier of the Year" will be decided by a high-calibre jury of internationally experienced experts from the patisserie scene, including

• Sebastian Kraus, Patissier of the Year 2019
• Stefan Leitner from the Bareiss*** restaurant in Baiersbronn
• Larissa Meetz from the Vendôme** restaurant in Bergisch Gladbach
• Sophie Mussotter, reigning Pastry Chef of the Year 2023
• Bernd Siefert, pastry world champion
• Heike Thalhofer from the Schwarzwaldstube*** restaurant in Baiersbronn
• Felix Vogel from the Vogel patisserie

The Patissier of the Year final will be held together with the Chef of the Year final for the first time. The Grand Hall Zollverein in Essen will serve as the venue, offering a worthy setting with its UNESCO World Heritage Site status. The candidates will perform live in front of a high-calibre jury. The organisers are expecting over 1,500 guests to attend this exciting programme, including numerous trade visitors as well as press and TV representatives. In addition to the live competitions, visitors to the anniversary edition will be able to experience exclusive talks with former finalists and a diverse marketplace with over 50 exhibitors. In addition to the prestigious title, the winner of the Patissier of the Year competition will receive prize money totalling €2,000.

Tickets for the Patissier of the Year final on 17 November (including the final of Chef of the Year) cost €49 until 1 September. After that, the price will rise to €69, and from 1 October the full price of €129 will apply.
Tickets are available here: https: //www.eventbrite.de/e/koch-des-jahres-patissier-des-jahres-2025-grand-finale-tickets-1374848993349