By Shawn Wenner
In the heart of Central Florida resides a culinary artist whose mastery transcends the ordinary: Victor Dagatan. As the esteemed pastry chef of Grande Lakes Orlando, the 500-acre luxury resort destination in the headwaters of the Florida Everglades, which is home to The Ritz-Carlton Orlando, Grande Lakes and JW Marriott Orlando, Grande Lakes, Dagatan has earned acclaim that stretches far beyond his delightful confections, reaching into the realms of ice carving and chocolate sculpting. His journey began in Paete, Philippines, where the art of wood carving was a familial heritage, laying the foundation for his future in culinary arts. Victor’s skills have been recognized globally, with accolades such as Best In Ice Sculpting and notable rankings in the Coupe du Monde de La Pâtisserie. As he prepares for the 2026 Cultural Winter Olympics in Italy, his work continues to embody a fusion of tradition and innovation. In this interview, we delve into Victor Dagatan’s world, exploring the cultural roots and artistic passion that shape his extraordinary creations at Grande Lakes Orlando.
Victor, your journey from the Philippines to becoming a renowned pastry chef and ice carver at Grande Lakes Orlando is truly inspiring. Can you share more about how your cultural background influenced your career path?
I was born in a small village called Paete, which translates to chisel, and it is known to be the carving capital of the Philippines. The livelihood there is focused on wood carving and that is where I learned at a young age how to do wood carvings. I spent time with my parents, helping them with their carvings and learning from them. I used the skills I learned from them and incorporated them into ice and chocolate. This led to many opportunities to travel to the United States, where I started working with Marriott International at Grande Lakes Orlando.
I was born in a small village called Paete, which translates to chisel, and it is known to be the carving capital of the Philippines.
Ice carving is a unique skill. What initially drew you to ice carving, and how did you develop your expertise in this art form?
Ice carving is not an easy medium to accomplish. However, I see that as an opportunity to discover my strengths and weaknesses as I explore this medium of art. Competition is the best teacher, which helps develop my skills and increases my eagerness to learn. I first had a trip to Alaska to partake in a competition, where I was able to watch and learn from my competitors.
You recently competed in the qualifying rounds for the next Cultural Winter Olympics. Can you tell us about your preparation process and what this competition means to you?
I normally start by creating a design, which I will draw out on my tablet, and then I create a template. Then, I’ll work on the design on a bigger scale that I can use to stick on the ice. Then, I’ll start sharpening my tools to ensure they are in good condition on the day of competition.
When creating a new sculpture, whether it’s ice or chocolate, where do you find your inspiration, and what is your creative process like from concept to completion?
A lot of my inspiration comes from the Internet, but it usually depends on what I am being asked to carve and the occasion. My process consists of drawing the design, sculpting and adding details, and making sure I have the appropriate tools needed.
Of all the sculptures you’ve created, is there one piece that stands out as the most memorable or challenging? Could you share the story behind it?
There is one piece I created called “Love in Motion,” which was done in Fairbanks, Alaska for a competition. This was one of my favorite pieces to carve, as it was an aerial silk performer. The sculpture stood approximately 15-feet tall. The beauty of the ice carving that I really admired was, while [I was] looking at the fabric and walking around the carving, it gave the illusion of the sculpture rotating by itself. The piece won first place and I was honored to carve it with one of the best ice carvers in the world (Joel McRae) by my side.
My process consists of drawing the design, sculpting and adding details, and making sure I have the appropriate tools needed
Ice carving and chocolate sculpting require precision and creativity. Can you discuss some of the techniques and tools that are essential to your work?
Ice and chocolate are unique medium [sic] to work with. They have similar characteristics when it comes to knowing the reaction of certain temperatures and if they are workable in the given conditions. It always requires a strong design, sharp tools and a ‘surgically’ clean work area to accomplish working with these types of mediums [sic].
How do you see the future of pastry arts evolving, especially with the incorporation of artistic elements like ice and chocolate sculptures?
As pastry art is evolving, we are presented with modern technology to help pastry art become more precise.
Every chef has a philosophy that guides their work. What is your culinary philosophy, especially regarding the fusion of edible art and traditional pastry making?
The kitchen is a workshop that allows me and other chefs to create masterpieces out of taste and art.
What advice would you give to aspiring chefs who want to explore the more artistic side of pastry arts, such as ice carving and chocolate sculpting?
Working in the kitchen demands a lot of long hours. Furthermore, put in your best effort and continue to build yourself to become a better you. Always invest the time to work on an artistic project for fun or for work.
With sustainability becoming increasingly important in the culinary world, how do you approach sustainability in your ice carving practices?
As I am one to use paper for my templates, I am working to start relying on hand skill and memory to help eliminate the use of paper.
How have international competitions, like the Cultural Winter Olympics and the Pastry World Cup, impacted your career and visibility as a chef?
Participating in competitions is one of the best ways to learn and grow. It has helped me become a better pastry artist in learning from other competitors.
After the Cultural Winter Olympics, what’s next for you? Are there any projects or challenges you’re particularly excited about?
I look forward to finishing and publishing a book for ice carving and partnering with other talented ice carvers for upcoming competitions.
Photos courtesy of Grande Lakes Orlando
(This article appeared in the Spring 2024 issue of Pastry Arts Magazine)
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