The Artisanal Bakehouse

Tuncay C. Aktug – Head of Sales International, IREKS | Master Baker With over two decades at IREKS, Tuncay C. Aktug brings a unique blend of technical expertise and global industry insight to the stage. A Master Baker by training, he joined IREKS in 2003 and has since advanced to

Angelica iuliano is an award-winning pastry chef and the Group Pastry Chef at MoVida, Melbourne. Representing Queen Professional since 2023, Angelica brings over a decade of experience and a reputation for reimagining classic desserts with bold, innovative flair. Her work spans top venues including The Langham, Dinner by Heston, and

Frankie Robin is Pastry Chef and Master Patissier from France with experience in the industry for more than 20 years. He worked in France for a 5-Star hotel, a Michelin Star restaurant and a pastry and ice-cream shop, and as International Executive Chef for a well known franchise in Dubai,

Karthik began his professional career by earning a master’s degree in Hotel Management from a prestigious college, later specializing in Bakery and Pastry. After working as a Gelato Chef, his passion for gelato grew, leading him to become a true expert thanks to years of research, constant study, and dedication.

A World Pastry Champion 2019 (Coupe du Monde de la Patisserie) and Asian Pastry Champion 2018 and 2014, is undeniably one of the best pastry chefs in Asia. As the Director of Pastry Studies at APCA Malaysia, he has represented the Malaysian National Team in multiple International Pastry competitions. He

Paul Kennedy is a globally respected pastry chef with over 40 years of experience. His career has taken him across the world—from hotels and patisseries to renowned chocolateries—culminating in a 15-year role as Executive Pastry Chef & Head Educator at Savour Chocolate & Patisserie School. Known for his mastery of