Sweet Success: 3 Mauritian Chefs Head to Pastry World Cup African Final

The Mauritian pastry chefs have secured their spots in the African continental final of the prestigious Coupe du Monde de la Pâtisserie (Pastry World Cup), set to take place in Morocco in May 2026.Dominique Oraison, Pravesh Gokoolah, and Shivam Marooday clinched their tickets to the high-stakes continental stage after prevailing in the 3rd national final held on October 10, 2025, an event organised by the Institut Escoffier. The trio now forms the Mauritius Pastry Team 2025 and will represent the nation in a bid to reach the ultimate world final in Lyon, France, in January 2027.

National Final Highlights and Winners

The national competition, described as a showcase of Mauritian sweet expertise, gathered the island’s top talents at the Institut Escoffier. Following a demanding day of creativity and precision tests, three chefs emerged victorious in their respective categories:

• Dominique Oraison (Sea Resorts Hotel) triumphed in the ‘Chocolat’ category, impressing the professional jury with the finesse of his work and balanced textures.
• Pravesh Gokoolah (Beachcomber Canonnier) was distinguished in the ‘Sucre’ (Sugar) category for his pieces of great elegance.
• Shivam Marooday (Beachcomber Shandrani) conquered the judges in the ‘Entremets glacé’ (Frozen Dessert) category with a creation combining technique and emotion.

Under the direction of Sandy Scioli, executive chef and culinary director of the Institut Escoffier, the team is now focused on their mission to represent the country internationally.

Ministerial Approval and Global Ambition

The selection event was also attended by Sydney Pierre, Assistant Minister of Tourism, who praised the commitment of the organising body.

“Excellence is not a destination, it is an adventure. Thanks to the passion, discipline, and creativity of our chefs, Mauritian pastry is now asserting itself as an art in its own right,” the minister stated.

Dr Jérôme Fabre, founder of the Institut Escoffier and Promotion Director for the Pastry World Cup in Mauritius, underlined the country’s continuous ambition.

“This is the third time we have crossed the borders of Mauritius to take our expertise to Lyon. Our objective remains the same: to position Mauritius on the world pastry map,” he said.

The Institut Escoffier, by valuing and encouraging young talent, confirms its central role in promoting Mauritian pastry on the international stage.

Source: Defi Media