Hosting the most important Michelin-starred chefs, sommeliers, mixologists, and trend-setting culinary geniuses in Turkey, the International Gastromasa Gastronomy Conference, which will be held for the seventh time this year, continues to shape the gastronomy world and expand our horizons with its full program and distinguished participants. On November 19-20, Gastromasa with the theme of  “Sustainability & Biodiversity”; Gastromasa Pastry, Gastromasa Bar and Gastromasa Hospitality are getting ready to leave their mark on world gastronomy with their new concepts!

Benoit Charvet, one of the star pastry chefs, is meeting with the gastronomy industry and its fans in the organization that will take place at the Haliç Congress Center.

He continues to work at Paul Bocuse Le Restaurant.

World Champion of gelato 2018 – Georges Blanc Group Executive Pastry Chef in Vonnas.

Pastry Chef of Georges Blanc Group since 2015, Benoît Charvet manages a team of 12 confectioners and 4 bakers. He is in charge of the gastronomic restaurant’s sweet creations, brewery, room service menu, breakfast and brunch buffets, pastry shop and bakery, and also banquets and seminars. He revolutionized the desserts of the gastronomic table through his creativity and his design and architectural vision. The subtle combinations of flavors and textures are perfectly mastered. When he turned 19, this aesthete of pastry was already working as a Pastry Chef for Alain Senderens at Lucas Carton, and at 23, he worked as a Pastry Chef at Le Relais Bernard Loiseau during eight years. Leading figure in the pastry world, Benoît was voted Best Pastry Chef of the Year by his peers in 2013.

Tickets are available on Biletix:


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