Sweet Success at Four Seasons Resort Orlando: Executive Pastry Chef Rabii Saber Appointed to Tasting Panel for the “Pastry World Cup” by Coupe du Monde de la Patisserie

While soccer’s greatest game is dominating the world stage, there’s another “Cup” event happening this July, serving as the main attraction for pastry chefs and dessert aficionados worldwide: the Americas Selection of the Pastry World Cup by the Coupe du Monde de la Patisserie, an event where eight teams from the Americas compete for the best desserts in a variety of categories.  Four Seasons Resort Orlando at Walt Disney World Resort Executive Pastry Chef Rabii Saber was invited by the Pastry World Cup Organizing Committee to serve as a judge on the tasting panel, to be held July 25, 2026 in New Orleans during the Louisiana Restaurant Association Trade Show.

There are three main categories at this competition: sugar, chocolate, and ice cream. Saber’s expertise, along with the refined palates of his tasting panel colleagues, will determine the winners. Categories include best taste, artistic creations, and composed buffet presentation, showing technical mastery, harmony, and artistic coherence around a single theme. Saber will judge presentations on individual pecan nut tarts, individual plated frozen desserts, and chocolate-based creations. He will also be involved in reviewing sugar, chocolate, and ice sculptures. Saber will evaluate the candidates’ creations based on taste, balance, flavour accuracy, texture, finesse, harmony, originality, and overall sensory experience.

“It’s a real honour to be invited to serve on the tasting panel for such a prestigious competition, as a true expert in the criteria of what constitutes an award-winning dessert,” says Saber. “Over the years, I have had the opportunity to work with many different styles of pastry and dessert. What I enjoy most is evaluating how flavour, texture, balance, and technique come together to create a truly memorable dessert experience. I look forward to experiencing the work of these talented teams, as I know each creation will reflect an extraordinary level of craftsmanship, creativity, and dedication.”

Saber has been involved with the Coupe du Monde de la Patisserie for many years. In 2015, after an extensive interview and vetting process, he was selected to be on the US team for the 2017 Coupe du Monde de la Patisserie competition in Lyon, France. Competing against 22 teams, Team USA achieved a fourth-place finish. As the team’s chocolate specialist, Saber was responsible for chocolate artistry and tasting, and his chocolate cake creation received the highest score in its category, earning recognition as one of the competition's top desserts. Since then, he has remained an active supporter of Team USA and the broader pastry community, mentoring emerging talent and contributing to the advancement of competitive pastry in the United States. Among these efforts, he founded the Four Seasons and Valrhona Pastry Competition, creating a platform that encourages innovation, craftsmanship, and growth for pastry professionals across the Americas.

Saber is a master chocolatier, with chocolate sculpture a true hallmark for him. His edible art is often featured at special events at the resort, such as galas and weddings. Saber is proud to be recognised as a two-time semi-finalist of the James Beard Awards in the category of Outstanding Pastry Chef. He oversees all pastry/dessert operations at Four Seasons Orlando, including banquets and weddings, as well as the desserts on the menu at Michelin-recommended Capa Steakhouse and Ravello, and has been with the Resort since its 2013 opening. Saber also is involved with Four Seasons Americas Pastry Council, collaborating with the Corporate Food & Beverage team to provide expertise, insight, and support for pastry initiatives across the region's portfolio of 54 properties.

“We are honoured to have Chef Saber’s talent at Four Seasons Resort Orlando,” says Ali Mohammed, Regional Vice President and General Manager of Four Seasons Orlando. “It’s wonderful that his skills are showcased on the global stage through the Coupe du Monde de la Patisserie. Chef Saber’s dedication to his craft remains a true inspiration to all of us at the Resort.”

Guests and local patrons of Four Seasons Orlando can delight in Saber’s creations across all of the resort restaurants. At Lickety Split, the coffee bar and cafe features house-made gelato, handcrafted European pastries, and freshly baked cakes and specialty desserts. At The Lakehouse, the key lime pie is a guest favourite. At Ravello, delight in Italian desserts, including tiramisu and the stracciatella tortoni almond cake. Capa Steakhouse incorporates traditional Spanish dishes, and favourites on the dessert menu include the churros de madrid and the tarta de queso, a Basque vanilla cheesecake with a warm, chocolate hazelnut ganache. Plancha offers sweet treats including tres leches and citrus flan, and The Lobby Bar offers choices such as a vegan chocolate brownie a la mode and an island-style beignet.

For more information or to make a dining reservation at Four Seasons Resort Orlando, contact 407-313-7777 or visit www.fourseasons.com/orlando.