Published on 10/22/18



Santiago Corral is a member of the Press Jury for the 2018 C3 Competition.

Mexican Pastry Chef, Santiago Corral began his career as a professional Pastry Chef shortly after graduating from The Culinary Institute of America. While studying there he had the privilege to hone his craft under the guidance of Master Chefs from around the world. Encompassing more than a decade of experience leveraging broad skills to achieve notable accomplishments in baking, pastry, event planning, large-scale full catering events, baking and pastry coordinator for culinary programs and management. Chef Santiago Corral worked within varied industries such as Hotels, Restaurants, Culinary Academies, Catering Companies, and Cruise Lines.

Santiago Corral has had the opportunity to use his culinary expertise to create beautiful and delicious pastries at both intimate and large-scale events in Washington D.C for 7 years, as the Executive Pastry Chef for Occasions Caterers, a high end off promises catering company. He catered for a vast array of clients from Washingtonian socialites, to foreign dignitaries, United States politicians, as well as President Barack Obama. In 2014, Santiago Corral completed a Master's Program in Chocolate from the Escuela de pastelería del Gremio de Barcelona in Barcelona, Spain. In 2016, he was awarded Mastre Patissera et Chocolatier by the Gremio de Pasteleros de Catalunya, and for the past 5 years, he has been teaching the Plated Desserts class for the Chocolate Masters at the EPGB in Barcelona.

“I believe that the experiences I have had throughout the past fifteen years have prepared me for a role as unique and distinguished as Judge for C3 competition. Having been raised in Mexico and studied and worked for Alain Ducasse Formation in Paris working with pastry chef Sebastian Serveau, my multi-cultural approach to my craft allows me to create exquisite pastries drawing on inspirations from around the globe.” said Santiago Corral to Valrhona.

Santiago Corral has now started collaborating with So Good... magazine as a Journalist Pastry Chef. With his restless outlook and attention to detail, he travels looking for the latest trends in high pastry and will reveal the work of great chefs from all over the world.