Villa Dolce Culinary Innovation Leader Named 2026 ACF National Pastry Chef of the Year
Chef Meegan Roberts earns gold medals at regional and national American Culinary Federation competitions, reinforcing Villa Dolce’s chef-led approach to dessert innovation
GLENDALE, Ariz. — July 10, 2026 — Villa Dolce Gelato announced today that Chef Meegan Roberts, the company’s head of culinary innovations, earned gold medals at both the regional and national American Culinary Federation competitions and was named the 2026 ACF National Pastry Chef of the Year on July 1 in Grand Rapids, Michigan.
Roberts first earned a gold medal and the title of ACF Western Region Pastry Chef of the Year at the regional qualifiers held Feb. 27-28 at Los Angeles Trade-Technical College. She then advanced to the national competition, where she competed against top pastry chefs from across the country and captured the national title.
The ACF Pastry Chef of the Year Award recognizes a pastry chef who has displayed a passion for the craft, built an accomplished reputation in the pastry field and helped educate others by sharing skills and knowledge. For Villa Dolce, Roberts’ recognition reflects the company’s broader commitment to chef-driven innovation, authentic ingredients, culinary education and dessert experiences that help operators create memorable final courses.
Roberts’ regional dessert, “Purple Rain,” was a chocolate entremet inspired by Prince and designed to explore contrast, harmony and emotional storytelling through pastry. The dessert combined dark chocolate, pistachio, cassis and mandarin, balancing richness, acidity, brightness and warmth in a composition finished with a mirror-smooth purple glaze and a paisley-shaped chocolate garnish referencing Paisley Park.
At the national competition, Roberts presented “Rebirth,” a dessert inspired by Banksy’s Girl with Balloon. Built around yogurt, cherry blossom, cherry, pistachio and almond, the composition explored themes of resilience, healing and hope. Together, “Purple Rain” and “Rebirth” illustrate the creative philosophy Roberts brings to Villa Dolce: using flavor, texture, color and form to transform dessert into a meaningful culinary experience.
“I am inspired most by emotion and story,” Roberts said. “Whether it is music, a memory, an ingredient at peak season or a cultural reference, I begin with a narrative. From there, I translate that story into structure — balancing texture, temperature, flavor contrast and visual composition. For me, uniqueness comes from intention. Every component must have purpose, and every detail must support the overall expression on the plate.”
As head of culinary innovations, Roberts leads Villa Dolce’s product development, chef collaborations and culinary education initiatives. Her work focuses on helping restaurants, hotels, caterers and hospitality teams use gelato, sorbetto and frozen desserts as building blocks for elevated dessert programs, from plated desserts and beverage applications to tasting menus and seasonal features.
“Chef Meegan’s national recognition is a tremendous honor for her and for Villa Dolce,” said Monte Marcaccini, CEO. “Her work represents exactly what we believe dessert can be — thoughtful, memorable and rooted in craft. She brings creativity, discipline and generosity to everything she does, and her leadership continues to inspire our team, our chef partners and the operators we serve.”
Beyond competition and product innovation, Roberts is deeply involved in culinary education and mentorship. Through Villa Dolce’s partnership with Catalyst Kitchens, she has contributed to baking and pastry curriculum supporting workforce training programs across the country. She also teaches quarterly baking and pastry classes at UMOM New Day Centers in Phoenix, helping individuals build culinary skills, confidence and potential pathways into hospitality careers.
Roberts’ ACF recognition strengthens Villa Dolce’s role as a chef-led dessert partner for foodservice operators nationwide. Through artisan gelato, sorbetto, culinary collaboration and menu inspiration, Villa Dolce helps chefs and hospitality teams turn dessert into an intentional closing moment — one guests remember long after the last bite.
About Villa Dolce Gelato
Villa Dolce Gelato is an artisan gelato and sorbetto company headquartered in Glendale, Arizona. Inspired by traditional Italian gelato craftsmanship and shaped by a modern culinary perspective, Villa Dolce partners with chefs, restaurants, resorts, caterers and hospitality teams nationwide to design memorable dessert experiences. Through chef-driven flavors, authentic ingredients and thoughtful innovation, the company helps operators transform dessert into an intentional final course that brings joy to guests and lasting value to the menu.
