Running the Escola de Confeitaria Diego Lozano in São Paulo, Brazil, chef Diego Lozano is out to pass on his extensive knowledge on all things confectionery to the rest of the world. After graduating Senai in São Paulo, his eagerness to learn brought him to Belgium, where he first plunged into the adventure of being pastry chef/chocolatier for Chocolate World before perfecting his pastry skills at Marc Ducobu Pâtisserie. After returning to Brazil, Diego was invited to lead the pastry department at Alex Atala’s award-winning D.O.M. restaurant and already ventured an attempt for the title of World Chocolate Master in 2007.

Although he is an outspoken fan of classic European confectionery, Diego Lozano has a predilection for Brazilian ingredients. That's why his trademark is to combine the two to form his own signature style of confectionery.

Read the report on the Brazilian qualifying round.

Where does my passion for chocolate stem from?

I’m a chocoholic! That’s where my passion stems from.

Why do I participate in the World Chocolate Masters?

Because I love competitions and for me the World Chocolate Masters make me seek out and surpass my own limits.

How do I prepare for the World Chocolate Masters?

I’ve been preparing myself for the competition for one year now. It’s incredible how my first ideas have evolved and the amount of work I have put into my preparations.

How do I plan on convincing the jury members?

Doing my best and showing my interpretation of this year’s theme.

What do I hope to learn from this experience?

Overcoming myself and feeling more passionate about chocolate.