Estefania Monge is an Ecuadorian Pastry Chef and Chocolatier with over 20 years of experience, currently serving as an Academy Chef at the Callebaut Chocolate Academy in Chicago. She is known for blending traditional pastry and chocolate techniques with modern flair, creating innovative and inspiring confections. 

Her career includes a decade as a pastry instructor at Universidad de las Américas, international representation of Ecuador at events like World Travel Market in London and FITUR in Madrid, and ownership of a pastry and chocolate boutique. She has also collaborated with leading chocolate brands and contributed to a cookbook celebrating Ecuadorian gastronomy. 

Estefania holds a degree in Food & Beverage Administration and Culinary Arts from Universidad San Francisco de Quito. Passionate about education, she leads workshops and demos that make advanced techniques approachable and spark creativity in chefs and enthusiasts alike.