National Selections: Participants CVs

USA Ortega, Oscar (°NULL) - Jackson Hole, Wyo., USA

Degrees/diplomas attained
  • culinary training in Mexico City
  • Pastry training at the CAST Alimenti School in Bresia, Italy, under master pastry chefs Iginio Masari and Pier Paolo Magni
  • Courses in chocolate and sugar decoration at the Notter School of Pastry Arts


Professional experience
  • Now : executive pastry chaf and owner or the Cioccolato Pastry Shop in Jackson Hole, Wyo., one of the most importants ski resorts in North America. He produces an extensive variety of hand-made chocolates, desserts, entremets and viennoiserie as well as high-quality and specialty desserts for many hotels and restaurants in the area.
  • Before, he had many years of employment in the United Kingdom, Italy and France as pastry chef/chocolatier for several fine dinning and Michelin star-rated establishments.
Awards and competitions
Recognized for Best chocolate and Sugar Centerpiece.
Chef Ramirez believes in the benefits of hard work. "My philosophy toward the pastry industry is simple : I love being creative. This fiels allows you to be creative, but it is hard work and you have to work a lot of hours to master the craft. "