On the World Stage pt. 2: How Guittard’s Pastry Chefs Are Helping Shape Pastry Team USA

Behind every successful Coupe du Monde de la Pâtisserie competitor stands a network of who understand what it takes to perform on the world's biggest pastry stage. For the 2027 competition cycle, two members of the Guittard Chocolate team are helping lead that effort. Senior Director of Culinary Operations Donald Wressell serves as Training Operations Director for Club Coupe du Monde de la Pâtisserie Team USA, while Director of Culinary Applications Josh Johnson serves as the team's Chocolate Coach.

The roles are a natural extension of careers built on competition, leadership, and education. Beyond their experience as decorated Coupe du Monde competitors, both chefs have built careers rooted in developing others and leading teams. Johnson's background includes teaching at The French Pastry School and years spent exploring the technical and creative possibilities of chocolate—experience that positions him well to guide Pastry Team USA's chocolate candidate through the unique challenges of international competition.

Donald Wressell serving as Pastry Team USA Coach in 2015.

Wressell’s contribution to the team relies on not just his technical skillset, but also his operational and managerial experience. Throughout his career, he has overseen large pastry operations, managed high-profile projects, and led teams through ambitious creative undertakings — from luxury hotel kitchens to landmark celebrations such as the Beverly Hills 100th Anniversary cake project. His ability to organize people, resources, and training programs is essential to preparing a team for the demands of the Coupe du Monde, where he ensures Pastry Team USA has the resources and operational support necessary to compete at an international level.

That expertise is now being directed toward the current Pastry Team USA roster: Jordan Snider (Sugar Candidate and Team Captain), François Behuet (Chocolate Candidate), Nicholas Forte (Ice Candidate), and Sarah Helzer (Alternate). The chefs were selected following the U.S. National Selection designed to identify the country’s strongest pastry talent across multiple competitive disciplines.  

Donald Wressell (right) at the National Selection in 2025.

Their next major test comes this weekend, at the Americas Continental Selection in New Orleans, where the team will compete against pastry teams from Argentina, Brazil, Ecuador, Mexico, PAraguay, and Peru for qualification to the Coupe du Monde de la Pâtisserie's Grand Final. Impressing the jury with technical skill, creativity, and precision, the top four teams will get to compete in Lyon, France in January 2027. The event represents the culmination of months of training, refinement, and preparation, and is a critical milestone on the road to the world championship.