Juliana Penteado

Coming Up

French pastry training is the frame here: Le Cordon Bleu London gave Juliana Penteado the technical base that still reads in the work. The line from school to studio is direct, with discipline, precision, and a French foundation doing the heavy lifting. That structure now carries into Juliana Penteado Pastry, where the practice sits between control and finish rather than display.

Where They Are Now

Pastry chef at Juliana Penteado Pastry is the current role, and Lisbon is the working context. The address carries Juliana Penteado’s name, but the point is the craft: pastry set as the central discipline, each element made with intention. What comes through is a practice built on exactness and restraint, with the polish coming from execution rather than ornament.

In Their Words “France has always been my technical north. My entire foundation is French: the school, the discipline and the precision. Receiving this recognition in Paris has a deep meaning that goes beyond the prize itself.” The language is all method and alignment. France functions as the technical reference point, with the school, the discipline and the precision named as the basis of the work. Place matters too: the culture of where they are, an aligned team, genuine work. Read together, the remarks describe a practice that holds its parts together cleanly.

Honors

Juliana's honors include La Liste, Pastry Talent of the Year (2026) and Dezeen Awards longlist (2022). These recognitions sit on top of a practice defined by technical discipline and a clear French foundation, with the work in Lisbon carrying that training into present-tense use.