Biography to follow.

Chocolatier

Born and raised in Manila, Gerald's love of desserts began in his mother's kitchen. Over 20 years across Canada and the U.S. with Fairmont, Hyatt, Shangri-La, Autograph Collection and St. Regis, he became Pastry Chef at Shangri-La Hotel Toronto in 2025, bringing creativity, flavour and precision to the hotel's celebrated Afternoon Tea service.

Designer

Mariana Thompson is a Colombian fashion designer based in Toronto and a graduate of Seneca Polytechnic's Fashion Arts program. Currently a Design Coordinator at Wuxly, she explores visual storytelling, materiality, and the connection between concept and garment, transforming ideas into thoughtful, expressive pieces.

Chocolatier

A Stratford Chefs School graduate honoured with the Olymel Culinary Management Award and Outstanding Overall Achievement, Ashley has led pastry at Canoe, Michelin-starred Alo and ONE at the Hazelton Hotel, and is now Executive Pastry Chef at Riley's Fish & Steak. She captivates guests by blending classic techniques with contemporary flavours, local product and sustainability.

Designer

Lee LeBreton is an independent Toronto fashion designer and full-time pattern cutter for Greta Constantine. With a diploma in fashion arts and over 4.5 years in costume design and production, Lee embraces all things cute, nostalgic and feminine while keeping production sustainable.

Chocolatier

A Master Chocolatier who apprenticed in Montreal, Derrick was the first Apprentice Chocolatier of the Year (1989), one of Montreal's Ten Best Pastry Chefs (1994), and a gold-medal member of Team Quebec at the Frankfurt Culinary Olympics. A former Cacao Barry Ambassador and Director of the Chocolate Academy in Canada, he studied with M.O.F. Joël Bellouet and at the prestigious École Lenôtre.

Designer

Delbar Mohammadi is a Toronto-based designer and founder of DELERIA, a brand built around individuality and a strong visual identity. A Seneca Polytechnic Fashion Arts Advanced Diploma graduate, she earned the Material Innovation Award, a CAFA student nomination, and was a 2025 FECC x Sherwin-Williams finalist.

Chocolatier

With over 25 years of international experience, Dutch pastry chef Jeroen has represented the Netherlands in international competitions and honed his craft in leading patisseries across Europe, Asia and North America. Now Executive Pastry Chef at The Food Dudes Hospitality, he blends traditional European fundamentals with modern techniques, balancing textures with elegant, unified aesthetics.

Designer

Zainab Rizwan is a Fashion Arts graduate from Seneca Polytechnic with a passion for thoughtful, visually distinctive design. Drawn to unique silhouettes, texture and detail, she transforms creative concepts into pieces that feel expressive and intentional while exploring new materials and techniques.

Chocolatier

Biography to follow.

Designer

Diana Roshan is a Toronto-based fashion designer and pattern maker specializing in womenswear. Inspired by emotion and imagination, she lets her ideas lead and experiments with unexpected shapes, textures and construction to turn imagination into something real.

Chocolatier

Born in Sri Lanka, Chef John trained under world-renowned chef Jean-Pierre Pialler before moving to Canada in 2000 to lead Le Palace as Executive Chef. With more than a dozen competition medals, Culinary Artist of the Year honours and over 1,000 prestigious events catered, he now leads Vanilla Ën Glaze and Le Lavande Catering as the first Sri Lankan-Canadian celebrity chef to showcase Sri Lankan-Canadian fusion cuisine.

Designer

A design student drawn to the everyday craft of making clothes, Shreya Thapa loves turning an idea on paper into a tangible, wearable garment through pattern making and fabric choice.

Chocolatier

Winner of World Chocolate Masters Canada 2017, with a Silver Medal at the 2016 Culinary Olympics and Gold at the 2013 Salon Culinaire Mondial, Chris is recognized as one of Canada's top chocolatiers. Inspired by his father's restaurant and refined in fine dining across Canada, he now crafts high-quality baked goods and desserts through his passion project Cho-Kwok-Lat, blending simplicity, creativity and elegance.

Designer

Antoinette Tran is a Toronto-based designer with a Fashion Arts diploma from Seneca. Driven by a love of fashion and sweets, she explores edgy, elegant concepts through structural design and manipulative textures.

Chocolatier

Classically French trained in cuisine and pastry at the renowned Le Cordon Bleu, Baron refined his craft under chefs from Michelin-starred restaurants and M.O.F.s. Attending trade shows every year to keep global trends abreast, he brings the newest concepts, tools and ingredients to his creations — believing that connecting people's love of food makes the world a better place.