Northern Hemisphere

Chef Jessica PRÉALPATO, President of the competition

World’s Best Pastry Chef, Hôtel San Régis, Le Louvre, Paris

Jessica Préalpato is currently considered the most influential pâtissière chef in the world. In June 2019, she was awarded the best pastry chef by the 50 Best, the Oscar of gastronomy.

Carlton Tower Jumeirah, London, 39V, Plaza Athénée, Groupe Alain Ducasse, and coming soon tea at Le Louvre … As head pastry chef, alongside chef Romain Meder, she embodies Desseralité, an echo of Naturalité, which breaks away from the classics of pastry-making to focus on the essence of each product.

Today, she proposes tea time at the Hotel San Régis in Paris and engages in projects where she remains faithful to the concept of “desseralité“,  a blend of dessert and naturalité, avoiding the use of refined sugars and using only the best ingredients without tricks or deceptions.

Coming soon, her tea time at Le Louvre Paris.

@jessicaprealpato

Jérôme BANCTEL, Michelin three-starred Chef

Le Gabriel at La Réserve Paris

Nestled within the luxurious La Réserve hotel, lies a culinary gem curated by the understated Breton chef, Jérôme Banctel, Le Gabriel: An inspirational immersion into the world of haute cuisine

We are thankful to Chef Banctel for his dedication to Olio Nuovo from the start in 2016.

Eugénie BÉZIAT, Michelin starred Chef(fe)

L’Espadon, Ritz Paris

By skilfully blending the reminiscences of her African childhood with the Mediterranean influences of her culinary career, Eugénie Béziat offers new credentials to raw materials through her innovative and playful approach at L’Espadon restaurant at the Ritz Paris hotel.

Nicolas CLOISEAU, M.O.F,

MAISON DU CHOCOLAT, Chocolatier Chef Créateur, Paris

Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier “MOF” (chocolate’s best craftsman). Nicolas Cloiseau is the Chef of La Maison du Chocolat since 2012. He is responsible of the chocolates’ signature, pastries and ephemeral collections of the Parisian house.

Imbued with elegance and artisanal prowess, he has created a dreamlike Maison du Chocolat universe that gives chocolate lovers the opportunity to taste an art of its own.

Gérard MARGEON Consulting viti-vinicole

Vendemia 2164 – former Head of Sommellerie Groupe Alain DUCASSE, Paris

Gerard MARGEON, Chevalier du Mérite National, Chevalier du Mérite Agricole, Director of Sommellerie for the Alain Ducasse group for 30 years, who, after advising institutions such as the Louis XV Alain Ducasse in Monte Carlo and the Plaza Athénée Paris, is now devoting his time to advising wine estates. His commitment to the quest for 360° quality!

‘I’m from Burgundy (from Beaune), and olive oil was unknown to me until the day Alain Ducasse asked me to come to Monaco to head up the sommellerie at LXV. It was a total revelation for me. I discovered a unique sensation and an unsuspected world of taste and smell’.

Chef Gaël CLAVIÈRE

HOTEL DE MATIGNON, Pastry Chef of French Prime Minister, Paris

Gaël Clavière, “The Dalí of Pastry” as he is known—thanks to his handlebar moustache and surreal creations—works at the Hôtel de Matignon, the official residence of the head of the French government where he already served seven different Prime Ministers!

Sugio YAMAGUCHI

WANI Paris

After twenty years in the kitchen, Sugio Yamaguchi felt the need to do things differently: at a more human pace, with less waste, more attention to detail and simplicity.

It was in this spirit that he founded WANI, a culinary creation workshop that explores vegetables and beverages in all their forms, working with market gardeners, craftsmen and artists.

In December 2024, he opened WANI, a new-generation tearoom in Paris where you can experience herbal infusions, light coffees and simple, precise dishes, always designed around the seasons and the producers he loves.

He is also world champion in celery remoulade, a nod to his attachment to vegetables and the details that make all the difference.

© @Lephotographdudimanche

Florian GUILLOTEAU

Director of Sommellerie, Ritz Paris – President of Nice-Côte d’Azur-Provence Sommelier Association, Nice

Director of Sommellerie, Ritz Paris – President of Nice-Côte d’Azur-Provence Sommelier Association, Nice

Kostas LIRIS, President of the jury and Panel Leader

kostasliris.com Kalamata, Greece

Kostas LIRIS is an agronomist and teacher of oleology worldwide, based in Kalamata, Greece. This agronomist and miller teaches olive growing and shares his knowledge around the world from Paris to London and from New York to San Francisco. Kostas is also a tasting panel leader and serves as a jury member at numerous international competitions in New York, Tokyo, Athens and Hamburg.

Arnaud ORSEL

Intendant général, Confrérie des Chevaliers du Tastevin, CEO Château du Clos de Vougeot, France

Committed to the defense of terroirs and taste, Arnaud Orsel is Intendant Général of the Confrérie des Chevaliers du Tastevin, based at Château du Clos de Vougeot.
After ten years surveying the vineyards for Tonnellerie François Frères, Arnaud has been involved in promoting Burgundy, its culture, gastronomy and wines for the past fifteen years. On a daily basis, he leads the Confrérie du Tastevin, which has almost 12,000 members worldwide.
A passionate taster, he is a member of several wine and gastronomic juries, including the creation of the Championnat du Monde de l’œuf en meurette.

His love of good food has often taken him to Italy. In the 2000s, he met the critic Luigi Veronelli, who introduced him to a hitherto unknown world: olive oil. From then on, his passion for this golden liquid has never wavered.

Victoire FINAZ

LA CHOCOLOGUE, CARRÉS VICTOIRE, Paris

Victoire Finaz has made her passion for chocolate her vocation. Born into a family of chocolatiers, her love of cocoa, ingrained since childhood, led her to create a unique profession: she became a Chocologue®.

Her travels, experiences and training with the greatest experts have given her an in-depth knowledge of cocoa, its aromatic subtleties and the art of tasting.

Trained in chocolate-making at the École Ferrandi and in sensory analysis, she is now recognized as the only Chocologue® in France and has been named Chevalier de l’Ordre Français du Rayonnement Gastronomique.

With her Chocologue Paris brand of fine chocolates Carrés Victoire, made using French artisanal methods and exceptional raw materials, Victoire offers tailor-made creations. Victoire organizes chocolate-wine and chocolate-spirits pairing workshops.

Gabriel LEPOUSEZ PhD.

INSTITUT PASTEUR, Perception & Memory lab, Department of Neurosciences, Paris

Gabriel Lepousez is a French neuroscientist and an international expert of brain circuits involved in sensory perception, memory integration, emotions and brain-body communication. In addition of his research activities, Gabriel shares his extensive knowledge of how the brain works during wine and food tasting to professionals and amateurs, with contribution to french and international academic courses, conferences, wine education programs and wine/food magazines. He is a member of the tasting committee of La Revue du Vin de France, member of the Académie du Vin de France and Académie Amorim.

Agatha RELOTA LUCZO

FURTUNA SKIN, Founder and CCO & Olive Oil Sommelier, Paris

Mother of four, international model, entrepreneur & olive oil sommelier.

FURTUNA SKIN

BONA FURTUNA

David ORDONO

Food journalist, Paris

David is the creator of around ten programmes, and his passion for gastronomy has given him the opportunity to broadcast several food-related formats, including Le Magazine de la Cuisine in 2009 (a weekly programme for the CANAL+ group), for which he was editor-in-chief for five years.In 2019, he created the programme #weekend for TF1, hosted by Laurent Mariotted, with cooking as the main theme of the programme. Together, they will collaborate on the launch of the host’s magazine and then create the ‘Table du Dimanche’, a radio programme broadcast every Sunday on EUROPE1 in 2022 and 2023.

But it is the CHEFS podcast, created in 2020, that will definitively establish David Ordono at the table and put him closer to the chefs.

Vincent YUEN

Wine and Olive Oil professional, Hong Kong

Vincent Yuen is a wine and olive oil professional from Hong Kong. As a wine educator, freelance wine journalist and author of the acclaimed book “Italian Starry Wineries and Wines” written in Chinese, his expertise is recognized through his prestigious titles, including VIA Italian Wine Ambassador, WSET Diploma, SSI Int’l Kikisake-Shi and Olive Oil Sommelier.

Vincent is a member of esteemed organizations, including Chaîne des Rôtisseurs, Cavalieri del Tartufo e dei vini d’Alba, and Organizzazione Nazionale Assaggiatori Olio di Oliva.

IG

WHATSON’S WINE?

Kristin GERVASIO

Olive Oil Sommelier, New York

Kristin does not produce or sell olive oil and has never accepted compensation from anyone who does. Her independence has allowed her to create a very special platform offering education, advisory services, and bespoke tasting events with the highest caliber of integrity and quality.

Kristin’s culinary studies, including a Certificate in Gastronomy and Nutrition from Le Cordon Bleu Paris, inspired her awareness of Food as Medicine. As a result, she is currently pursuing a Master of Public Health degree at Yale University with particular interest in the health benefits of EVOO. Kristin also earned an MBA from the Wharton School of the University of Pennsylvania and an undergraduate degree from Georgetown University.

Kristin’s unique qualifications allow her to collaborate with top luxury brands in hospitality, fashion, and aviation. Her olive oil tasting events have gained a following with Wall Street, Silicon Valley, and Hollywood audiences.

Ludovic DEPIE

NESPRESSO, Coffee Expertise Manager, Coffee Ambassador, Paris

Sensory expert of Nespresso.

After studying art history, this coffee enthusiast became Coffee Expertise Manager at Nespresso France. His role is to use his understanding of the “challenges” in the world of coffee to challenge the strategy on a daily basis and thus build a brand that is sustainable, authentic, responsible and effective.

Cécile LE GALLIARD

JUSDOLIVE.FR Oleologist, olive oil expert and consultant, Toulouse, France

Cécile le Galliard is an olive oil expert and web journalist specializing in olive oil. Her work takes her all over the world to meet olive oil producers and take part of olive oil competitions. She shares her passion on jusdolive.fr a goldmine of information for both amateurs and professionals, which has quickly become a benchmark in the field.

 Christophe LAVELLE PhD

CNRS, NATIONAL MUSEUM OF NATURAL HISTORY, Paris

Christophe Lavelle is a biophysicist, researcher at the CNRS (the French center for scientific research) and co-founder of the Food 2.0 LAB. Passionate about food and the relationship between art and science, he teaches in many institutions such as the universities of Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris and Le Cordon Bleu Paris. Lavelle will be the scientific support to Olio Nuovo Days jury members.

Marcelo SCOFANO

ESTILO GOURMET, Founder, Rio de Janeiro, Brazil

Marcelo SCOFANO is a Chef and an oleologist, founder of the movement ESTILO GOURMET to celebrate the best olive oils. Carioca (from Rio de Janeiro), olive oil researcher and consultant, Marcelo is a training Chef to elaborate pairing with the different olive oils and workshops dedicated to the sensory experience.

Jordan SAPALLY

Food Lover and Photographer, all over the world

Jordan travels the world, capturing culinary moments from market stalls to the tables of the finest Michelin-starred restaurants.

Her talent for culinary photography is matched only by her palate, according to our jury President Jessica Préalpato.

IG

Jordan SAPALLY

Fil BUCCHINO

ABANDONED GROVE, Founder & professional olive oil taster Toronto, Canada, & Firenze, Italy

Alexandra Paris

FRANCE OLIVE, Head of communication and promotion office, Nyons, France

Alexandra is one of the most influent French women in olive oil. Head of communication of the French interprofessional organisation FRANCE OLIVE, she is in charge of the promotion and also of all the regulations on the French and European market. Born in Provence, she was raised in the tradition of extra olive oil. Due to her professional activity she is aware of all the news and trends, she is also a professional olive oil taster.

Mügue NEBİOĞLU,

Ministry of Food, Feed and Livestock, Ankara, Turkey

NEBİOĞLU is a Food and Feed Food Engineer PhD. Researcher & olive oil expert on sensorial characteristics.

Director of national and international projects Research of olive oil, oil & fats Panel Leader of Sensory Analysis Laboratory.

Sandrine TORREDEMER, President of the competition

Embroiderer Artist, La Filature, Perpignan, France

“I come from a family of embroiderers, tailors, seamstresses, corseticians and wool sellers… I continued the tradition by embroidering from an early age, hence my name La Filature.

My artistic approach gradually freed itself from all the technical constraints of embroidery, to become less academic, less perfect, more personal and undoubtedly more sensitive”.

la__filature

Antoine de MACEDO

Horlogerie ADM, Founder Paris

Founder of ADM Horloger, watchmaker, specialist in collector’s watches established for 30 years rue Madame, rive gauche, Paris. Passionate about EVOO and extra virgin olive oil producer in Portugal.

Victor REBOLLO

Writer and Graphic Designer, Paris

Freelance writer, graphic and web designer, Victor Rebollo discovered the world of communications at Publicis Consultants.

Today, Victor is work working in particular with players in the classical music for whom he translates the auditory experience of classical music into a visual one.

A graduate of HEC Paris, he also holds a master’s degree in innovation management from the École Polytechnique de Paris, a bachelor’s degree in Modern Literature and a master’s degree in General and Comparative Literature.

… And Victor is now involved in olive oil with the design of OLIO NUOVO DAYS’ new graphic charter.

Lorena VERGANI

LVBESPOKE, Paris

Lorena Vergani, Argentine-German, grew up in the south-east of Spain, in Alicante, a city bathed in light and surrounded by olive trees. After studying in various European countries, she decided to settle in Paris 15 years ago. Having always worked in the luxury sector, she created her own agency LVbespoke 8 years ago, specialising in the organisation of exclusive events for private clients and luxury brands. Her clients include houses such as Alaia, Prada, Loewe, Repossi, Piaget, Frette, Burberry, Lanvin, Armani, Alexander McQueen… As an opinion leader on the Parisian scene, she also plays the game of collaborations with niche designers that she particularly likes as a co-designer, but also collaborations of influence with luxury brands. Her life is punctuated by her curiosity for design, art, fashion and travel.

Manuel João VERISSIMO DA COSTA LEITE

TEAM PORTUGAL, Condeixa-a-Velha, Coimbra

First time in our jury for Manuel João VERISSIMO DA COSTA LEITE born 28.07.2015

Coached by Marije VAN DEN BOOGAARD – PASSEITE

Matilda SLEEUW PASSOS DA COSTA

TEAM PORTUGAL, Condeixa-a-Velha, Coimbra

Second participation for Matilda born on January 25, 2016

She is coached by her mother, olive oil producer and olive oil Marije VAN DEN BOOGAARD – PASSEITE

Laszlo PERROTIN

TEAM FRANCE

Second time with the OLIVE KIDS AWARDS for Laszlo born on March 19, 2017.

Laszlo loves to blend olive oil, he is coached by her mother, the socialite Lorena Vergani who loves to gather people and trends.

Lourenço Maria LOPES

TEAM PORTUGAL, Condeixa-a-Velha, Coimbra

First participation for Lourenço Maria LOPES, born June 11, 2011

Coached by Marije VAN DEN BOOGAARD – PASSEITE

Braulio PEREIRA

TEAM PORTUGAL, Condeixa-a-Velha, Coimbra

Second participation for Braulio born on May 24, 2013.

As you can see on that picture, he is working very seriously – as all our jury member- to score his samples on OLIVE KIDS AWARDS tasting notebook.

Braulio is coached by Marije VAN DEN BOOGAARD – PASSEITE olive oil producer

Rita EL GUERRAB

TEAM FRANCE, Paris

Second participation for Rita born on May, 5, 2012.

Her big brother Issa is also in the jury.

Kids are very serious when it comes to taste and score.

Rita is coached by her mother Yasmine SEGHIRATE EL GUERRAB.

Odisseas MAVRANEZOULIS

TEAM GREECE, Messinia

3rd participation for Odisseas born on January 1, 2012.

Odisseas and his bother Iasonas are coached by their father Achilleas MAVRANEZOULIS and mother Evgenia ANDRIOPOULOU, olive oil producers with MAKARIA TERRA.

Iasonas MAVRANEZOULIS

TEAM GREECE, Messinia

3rd participation for Iasonas born on June 14, 2016.

Iasonas and his bother Odisseas are coached by their father Achilleas MAVRANEZOULIS and mother Evgenia ANDRIOPOULOU, olive oil producers with MAKARIA TERRA.

Roch PÂRIS

TEAM SPAIN, Madrid

2 nd participation for Roch born on March, 18, 2014

His little sister Mathilde will join him for this new edition

Coached by his father Tanguy PÂRIS.

Mathilde PÂRIS

TEAM SPAIN, Madrid