Dorian Zonca is an internationally renowned French pastry chef known for his technical expertise, creativity in modern interpretations of classic pastries, and his role as a trainer for professionals in the sector. His professional training developed through technical growth and practical experience in the best French pastry shops. After acquiring the basics in the confectionery sector, Zonca continued his training in Paris, where he worked in some of the country’s most prestigious maisons, including Pierre Hermé Paris. He has achieved significant recognition in the competitive French scene.

Thanks to this training and the skills honed in his daily work with high-quality ingredients and sophisticated techniques, Zonca has achieved significant recognition in the competitive French scene. The most important result was his victory in the first edition of the Trophée International de la Pâtisserie Française held during the Salon du Chocolat in Paris in 2019. In this international competition, he represented France, showcasing his ability to creatively reinterpret the great classics of French pastry in front of an international jury of experts.

Alongside his role as chef de production at Pâtisserie Fine in Versailles, where he oversees quality, production processes and technical pastry creations, Zonca is also a trainer and master of professional pastry making. For years, he worked as a pastry professor at the École Gastronomique Bellouet Conseil in Paris, an internationally recognised school for training in pastry and gastronomy, contributing to the technical growth of numerous students and professionals.