We train more than 500 people every week
In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers regularly includes Ambassadors who are among the leading professionals throughout the world. We ensure all courses reflect the latest artisanal techniques and product design.
Andrés Morán is person who is passionate about pastry. He became acquainted with high-class artisan pastry by the hand of Paco and Jacob Torreblanca and also high quality industrial pastry in Barry Callebaut Pastry Manufacturing with Philippe Marand. He even spent a year in China developing products for the hostelry sector. Now, for two years has been making healthy desserts at the Sha Wellness Clinic, dedicated to improving and prolonging the quality of life of people by combining the most appropriate natural therapies, healthier living habits and the best knowledge of traditional medicine.
At a young age his encounters with Meilleurs Ouvriers de France helped him perfect his skills as a chocolate-maker, showed him a different vision of Pâtisserie and gave him a taste for competitions. From holding three-time distinction at The World Pastry Cup- Lyon to an acknowledged national pastry Champion, a Master Chocolatier and a Master Consultant; the accomplishments of The Azar are nothing but inspiring! A desire to spread his knowledge without reserve brought Charles Azar to teaching at St. Joseph University IGE Lebanon since 2005 where he is the Head of Pastry and at “L'Atelier des Arts de la Pâtisserie Charles Azar". In 2014 Charles fulfilled a personal vision, creating his "Charles Azar Consultancy Services" where he works as an "Independent" Master Consultant for many prestigious 5 Stars Hotels and clients in Beirut and worldwide.
A food enthusiast from her early years, Fatima’s experiments in the kitchen began under her grandmother’s patient tutelage. Despite familial roots in the FMCG sector in the Middle East and enriching experience in marketing , her passion for pastry would not be overcome. It led her to some of the best culinary schools - City & Guild & Le Cordon Bleu Paris in 2010. She co-founded a pastry venture in her native India and then moved to Paris for creative pastry, working with some MOF accredited chefs. Having worked in France, a luxury chocolate boutique and in artistry, her experience includes training in Sugar Craft by Knightsbridge PME School of Confectionery Arts. Her experience in marketing, business development and budgeting come through her endeavors to be an educator in chef instruction and developing course structures. On a quest to learn, formulate recipes and impart knowledge, she joined the Chocolate Academy early 2017.
Martin is employed as Chef Chocolatier and Patissier at our CHOCOLATE ACADEMY™ center in France and is qualified in the study of pastry, confectionery, chocolaterie and icecream. Having been a member of the highly skilled artisan guild 'Tour de France des Compagnon de Devoir' for several years he has worked in many prestigious pastry and chocolate shops in France, namely the 'Patisserie Antoine' situated in Bordeaux. More recently he was International Technical Advisor with Patisfrance.
Nina has earned a name for herself in the patisserie world with her strong passion, absolute dedication, hard work & incredible patisserie & artistic skills and she is a big inspiration to all the new pastry chefs who would dream of following her path & making it big in the pastry world.
Her first and basic education was at ENSP (Ecole Nationale Supérieure de la Pâtisserie) château de Montbarnier, Yssingeaux. School under the direction of Alain Ducasse and Yves Thuriès. After that she has been going back to France every year to improve her skills and experience. She has also studied at Ecole Gastronomique Bellouet Conseil Paris; Ecole Ferrandi Paris; The National College of Marzahn- Hekkersdorf, Berlin; School of Alain Ducasse Paris; The School of Gaston Le Notre Paris, where every day she learnt something new in the amazing pastry world which ultimately helped her excel and reach far ahead of many others in this field currently.
Panagiotis Samaras, born in Greece, started his pastry career since he was a child. He was growing up together with his family pastry shop in Ptolemaida. He picked up his skills from his experienced father and at the age of 16 he entered the Organization of Technical Education of Greece in Thessaloniki to become a pastry chef. After he graduated in 2007, he returned and took over his father’s pastry shop and worked on French and traditional Greek cuisine. And during these times he found his passion for chocolate and confectionery.
After eight years of successful operation, he decided to move to Dubai to expand his own culinary horizons. Before joining our Chocolate Academy™ center in Dubai, he worked in French Bistro and Boulangerie at “La Serre”
A key figure of the gourmet world, Philippe Marand belongs to the Academy of Culinary Arts of Great Britain.
His career has been an international one. He has been working in such hallmarks of Parisian cookery as the Hôtel Intercontinental, Dalloyau and the Ritz before serving as the ambassador of Lenôtre in premiere chocolaterie and pastry events all over the world (New York, London, Hong-Kong...). Very committed to Lenôtre, he has contributed to the international expansion of this flagship of French cookery, as technical manager for the creation of its franchises abroad.
Since 1998, he has served as an international technical
consultant with Cacao Barry.
Philippe travels the world to share his expertise, always meeting new cultures that enrich his skills. Also a fluent English speaker, he is regularly featured on TV and on the radio, in France and abroad. He is regularly the subject of articles in the world press. Co-author of several books in the “École Lenôtre” series, this confectioner and chocolate globetrotter won the Gold Medal in the Charles Proust contest, awarded by the City of Paris, and was named Disciple of Étienne Tholoniat.
Rumana Jaseel, is from Cochin, Kerala, India. Born and brought up at Bangalore. Rumana, started out her carrier with a Professional background of being a Registered Dietician. Her passion for Baking and Pastry started since school days while she was in grade 8. She is self-taught Cake Artist, being the only cake artist in India to be chosen as one among the four Finalists in the Wedding Cake Category, for the prestigious Cake Masters Awards held at Birmingham, UK in the year 2015. She has been Indian Chef Instructor to teach at Masterclass on Wedding Cakes , at the India Pastry Forum, Academy of Pastry Arts, India in the year 2016 and 2017.
Angelo Musa, Italian-French pastry chef, has started his career started his career in Patisserie with an internship with Mr. Bourguignon, a patissier in Metz, France. After his education, he stood out for his talent. He won several awards such as the World Pastry Championship in 2003 and he was also honoured by the title of MOF 2007 (Best pastry chef in France).
Arnaud Larher has been called the “Star of Montmartre,” and one look through the window of his superb shop on Rue Caulaincourt in Paris leaves no doubt as to why. Awarded the distinction of Meilleur Ouvrier de France in 2007, Larher, still in his early thirties, worked at Dalloyau and Fauchon before opening his own store. His boutique attracts chocolate fans from around the world.
Mexico, Mexico City
Master Chocolatier and Pastry Chef - Chocolate Ambassador’s Club Member
Born in France, Christophe comes from a family of pastry chefs. At a young age, he took classes and became a pastry chef and chocolatier. His passion for chocolate and his knowledge of blending flavours, coupled with his talent and creativity propelled him into the limelight. Recipient of numerous honours such as the Grand Prix Canadien de la Chocolaterie in 2003 and the Coupe du Monde de Pâtisserie de Lyon in 2005, he continues to dazzle the eye and treat the palate. Savouring a chocolate concocted by Christophe Morel is offering oneself a delicious moment of pleasure. Chef Morel was selected to represent Canada in the last two World Chocolate Masters competitions.
One among instructors of Gastronomique Bellouet Conseil Ecole Gastronomique in Paris, David had worked for many well-known hotels around the world such as Hotel Martinez, Mandarin Oriental, and the Savoy Hotel London. He won 3rd place Dessert of the Year Competition in 2006 and participated in Le Salon du Chocolat in Nice. He joined Bellouet Conseil in 2013 as an instructor to help improve the skills of professionals.
It was his grandmother who introduced him into the arts of the sweet at an early age, awaking a vocation in him which has not ceased growing ever since. Nowadays, not only is he one of the most acclaimed chefs in Brazil, but all over Latin America.
His solid training both in workshop pastry and in the world of restaurant desserts has led him to give classes and perform demonstrations in different countries. Winning the World Chocolate Masters in Brazil in the year 2007 is another highlight in his successful career.
Lozano currently runs the ‘Escola de Confeitaria Diego Lozano’, located in Vila Mariana.
Ryon holds the Meilleur Ouvrier de France title and was the Glacier World Pastry Champion in 1999. He is also author of the book Apprenez l’Art de la Glace et des Sorbets.
Frank Haasnoot is a Dutch pastry chef with over 20 years of experience.
He is currently the Executive Pastry Chef of the Peninsula Hotel in Hong Kong. Frank honed his craft at companies like: La Tulip Desserts in New York, Dobla in Holland, The Victorian in Kuwait and the Mandarin Oriental Hotel in Taipei.
Frank won several national and international competitions, he was the 1st Prize Winner of the World Chocolate Masters in 2011.
Chef Jean-Michel Perruchon, Director of Gastronomique Bellouet Conseil Ecole Gastronomique in Paris, hails from Britney, France. He has worked for some of the best pastry shops in Paris such as Fauchon, Le Notre, Constant, La Maison du Chocolat. In 1989, he has founded Gastronomique Bellouet Conseil School with G. J. Bellouet, Meilleur Ouvrier de France (MOF), to improve the skills of professionals. He has also written many prized international gastronomique books. Chef Jean-Michel has won many gastronomique competitions such as La Vase de Sèvres du President de la Republique in Arpajon, Charles Proust Cup, Finalist at the French Cup and finally, in 1993 he obtained the exclusive title of Meilleur Ouvrier de France (MOF). He continues to hand down his experiences not only in France, but all over the world.
Pastry Instructor, Bellouet Conseil School in Paris
• Began at Maison Debieux alongside Chef Stéphane Glacier, MOF Pâtissier
• 2009-present, teaches French pastry courses for professionals at Bellouet Conseil School in Paris directed by Chef Jean Michel Perruchon, MOF Pâtissier
• 2007, Pastry World Cup in Phoenix – assistant to winning French team: Chef Franck Michel, MOF Pâtissier, Chef Franck Kestener MOF Chocolatier, Cherf Bruno Montcoudiol MOF
• 2007, Artistic Sugar Competition in Lyon, France – Vice Champion
• 2013, Pastry World Cup in Lyon, France – Silver Medal of the selection French team
Enjoys traveling all over the world, from Japan to Kuwait, Colombia to Egypt, sharing his experiences and “savoir- faire”.
Passionate and Dedicate Pastry chef for the last 20th years, I always try to find a new trick and push myself to give the best products to the customers.
Started to learn pastry as the age of 16 with the Compagons du Devoir ( French institute reputing for his way of teaching), give me the privilege to travel to different towns in France ( Tour, Lille, Bordeaux, Nantes). Then I decided to move to England to work with one of the most famous French Chef, Mr Michel Roux, at the Waterside Inn. After, 2 years, I decided to comeback to France and to work with the Chef Francois Rainbault at L’Oasis Restaurant. Missing England, I decided to comeback to London to open the new concept of Aubaine, French Restaurant with Boulangerie/ Patisserie. After 12 years, we have got 10 restaurants in London and 2 restaurants in Dubai.
Vincent Vallee stepped into the Pastry world from early age thanks to his parents, owners of a Michelin Guide Restaurant called Villa Dilecta.
He quickly got attracted by the creativity of pastry and started his apprenticeship at the age of 15 with Jean Claude David (MOF). After completion of his pastry diploma with honours he got accredited the title of Best Apprentice of Vendee, France.
For three years he worked with Patrick Gelencser, a passionate chocolate master and discovered the very meticulous and rigorous work of the “Bean to Bar”. With his friend and colleague, Romain Alain he decides to concentrate his work on chocolate and in 2011, he got rewarded second price of the ‘Cabosse D’Or’, in Chocolate Sculpture category. This first experience motivated him even more to compete and challenge himself. Since then, it is always with the desire of open mindedness and curiosity that he approaches his job.
To expand his expertise, he moved to the South West of France and became executive pastry chef for the famous pastry shop owned by Thierry Bamas, world champion pastry chef for iced desserts.
Encouraged by Thierry, Vincent registered to the Criollo Trophy and won the first prize allowing him to qualify for the French finale of the World Chocolate Masters.
Thanks to his hard work and high expectations he becomes champion of the world at the chocolate masters in Lyon and quickly obtains with honours the title of Best Chocolate Maker of the world.
This high recognition, his curious and voluntary mind lead him to surpass himself every day, improving his technique and renew his discoveries to stay at his best.
Vincent shares his expertise and chocolate passion with enthusiasm during conferences and demonstrations around the world.