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.
United Kingdom, Banbury
Brasil, São Paulo
Born in 1980, Davide Comaschi, already a teenager, decides that pastry is his vocation. After training at CAPAC (Polytechnic of Commerce and Tourism), he began his work experience in one of the historic laboratories of Milan, of which he soon became a pastry chef. Here it is perfected thanks to Vincenzo Santoro, one of the most appreciated Milanese confectioners. In the same period, he met the Maestro Iginio Massari with whom he undertook a long collaboration both in the framework of the CAST Alimenti courses and in the preparation of the World Chocolate Masters.
In 2010 he joined AMPI, the Italian Master Pastry Masters Academy and in 2013 won the World Chocolate Masters in Paris.
In 2016 he became the testimonial of the Salon du Chocolat in Paris, Milan edition, and in the same year he became director of the Chocolate Academy ™ Center in Milan.
He also graduated in Culinary Nutrition at the prestigious Art joins Nutrition Academy and became a member of the Scientific Committee ASSIC (Association for Nutritional Safety in the Kitchen), formed by authoritative representatives of the world of science and health.
Director of the Chocolate Academy ™ Center Milan will take care of all the educational proposals and will personally conduct some pastry and chocolate courses.
“Art made with chocolate and sugar is a passion for me, almost to the point of being a disorder - I would say. Eventually, chocolate has more business-related implications, but the use of sugar has grown a lot recently and this gives me great satisfaction."
Italian champion in pastry in 2010, he was the vice champion of the Coupe du Monde de la Patisserie in 2011. Executive pastry chef at the patisserie Pannamore in Vasto, Italy, he has often been to Australia to export the art of Italian confectionery and over the years has focused more and more on chocolate and sugar arts. He won the Coupe du Monde de la Patisserie in 2015. Since then Emanuele has been travelling the world to share his passion and knowledge.
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.
"Ogata has more than 17-years of experience in business development and marketing, especially conceptualizing the confection of products. His expertise also includes providing training and lecture for confectioners as well as identifying the market needs. Ogata graduated from “Ecole de Patisserie de Tokyo in 1997”, and he worked at “Salon de the Cerisier” and “Doeux Sucre” in Tokyo. After those work experiences, he moved to Paris to learn more advanced skills from Arnaud Larher, MOF, for a year and then went to Quiberon, France to train at HENRI LE ROUX. He came back to Japan as a Chef Patissier for HENRI LE ROUX Japan, and then was in charge of a merchandise development at YOKU MOKU for 7 years. He has received many awards both in Japan and abroad such as Maple Sweets Contest JAPAN 2006 and Concour Gastronomic ARPAJON Piece Artistique 2007. He has joined Barry Callebaut Japan in April 2015 as Head of Tokyo Chocolate Academy™ where he provides classes and technical advice for CALLEBAUT products. "
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.
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.
Master Chocolatier, Technical Director, Chocolate Academy™ Montreal Training Centre
Trained as a pâtissier-chocolatier at the Brussels Culinary Institute, Philippe was Technical Adviser at the Belgian Chocolate Academy™ from 1994 to 2012 where he also hosted lectures worldwide. He is since 2012 the director of the Chocolate Academy™ in Canada where he brings his creative and precise vision of what is chocolate.
Global Innovation Leader Cacao Barry
Born in Manlleu, Barcelona. With no family link with confectionery and after ending his schooling, he began his training in various establishments.
He combined his training with taking all the courses offered by the School of the Provincial Confectioners Association in Barcelona. During a period of stages in practical work in several of the best Spanish confectioners, he also went to important schools and technical centres such as the ZDS in Solingen, Germany and the Richard Conseil school in Lyon, France.
His enterprising spirit led him to enter numerous competitions, among them the “Mejor Maestro Artesano Pastelero”: M.M.A.P.E. 97, the highest distinction for Spanish confectioners.
As the result of these years of work, his experience and his constant eagerness for innovation, he published "RAMON MORATO chocolate" which won the Prize for the Best World Book 2007 on Chocolate, granted by the distinguished Gourmand World Cookbook Awards.
The possibility of connecting with many professionals in different fields gave him ample knowledge of the sector and helped him to realise his passion for teaching, researching and creating products related with the world of sweet things.
In recent years this led him to deliver courses, seminars and conferences all over the world, as well as special endeavours such as the Harvard University collaboration project through the Alicia Foundation.
At present he is the responsible of the Chocolate Lab in Barcelona and Creative Director for the French brand Cacao Barry.
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.
"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. Angelo Musa is the executive pastry Chef at the famous Plaza Athénée on avenue Montaigne. After having twice turned down the position, he finally accepted the appointment by Alain Ducasse, chef of the Plaza Athenée’s three star restaurant. He is one of very few chefs to have been elected both Pastry World Champion and Meilleur Ouvrier de France MOF (Best Craftsman 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.
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.
United Kingdom, Banbury
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.
He is one of the most respected and refined ice cream masters in the world. 25 years of experience, World Pastry Champion in Lyon 1999 with France, and Meilleur Ouvrier de France Glacier 2000, are milestones of the life of a great professional. His work philosophy in formulation is well explained in his book, Apprenez l’Art de la Glace et des Sorbets (2002), available only in French. The book details ice cream making from the traditional French perspective, with the ideal formulation to boost the ice creams’ flavors and textures to the max. Ice creams and sorbets, ice cream aperitifs, ice cream petit fours, nougats, plated desserts, savory ice creams, ice cream cups, among other creations, are found within the pages of this great book.
His last adventure is the opening of the ice cream shop, Une Glace à Paris, in 2015, with which he returns to ice cream, his true passion. In collaboration with the pastry chef Olivier Ménard, this ice cream shop recreates great classics of pastry and ice cream through an ornamental aesthetic, inspired by the past and with a very personal vision of the flavor influenced by travel. In his creations, Ryon proposes attractive sets of textures, which take the customer to a new level in the tasting of ice cream, with creations that reinterpret the past with the mastery of one of the most refined and versatile professionals.
Beyond ice cream making, his versatility in other disciplines such as pastry and plated desserts is also well-known, a virtue that has deepened in his time in Café Pouchkine and in the creative development of the desserts of the restaurants of the prestigious chef, Anne-Sophie Pic.
Erik Van der Veken is a Belgian Chocolatier - Patissier who studied Culinary Arts at the provincial Institute for Culinary Arts Antwerp (PIVA) between 1999 and 2005. Since then, Erik has held positions as Head Chocolatier at the Iconic 5 star Café Royal hotel in Piccadilly and Marc Patisserie in London.
Erik then moved to the Middle East for two and a half years where he held the position of Executive Pastry chef at Le Concheur in Jeddah, tasked to start the first branch of a new chain of Chocolate/Pastry shops to open throughout the Gulf region.
Currently, Erik manages his time between global consultancy work and his role as pastry chef & demonstrator for Redmond Fine Foods.
Erik has built up a reputation for his extensive technical knowledge and skills which have been sought after by companies from London to the Mid East and East Asia for product demonstrations, recipe development and staff training. He also trained the pastry team of ‘Resorts World Birmingham’ on chocolate showpiece skills who went on to achieve the finals in the last edition of the TV show ‘Bake Off Professionals’.
In January 2018 Cacao Barry made Erik member of their prestigious international ‘Chocolate Ambassadors Club’
Frank Haasnoot is a Dutch pastry chef. With over over 23 years’ experience, he is currently working as a freelance consultant.
Post completing his education, Frank started working for several pastry brands around the globe. Frank has worked in Holland, New York (La Tulipe Desserts), Kuwait (the Victorian), Taiwan (Mandarin Oriental Hotel) and Hong Kong (the Peninsula Hotel).
He has been a part of multiple national and international Pastry Competitions. In 2011, he was the winner of the World Chocolate Masters in Paris.
It was in mid 2017 that Frank decided to move back to Europe and start his freelance career to be able to teach and develop his work freely.
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”.
After graduating secondary school with a specialisation in pastry and chocolate at V.T.I. Spijker, Marijn Coertjens worked a few years as pastry chef at Patisserie Manus and Kasteel Withof. In 2006 he earned a spot in the kitchen of Pâtisserie Ducobu and came under the tutelage of the chef he admired so much during his early career. Three years later Coertjens’ relentless hunger for knowledge led him to pursue numerous internships at some of the best pastry shops in Japan, working together with inspiring chefs like Joris Van Hee, Yoshiaki Kaneko, Shigeru Wakabayashi and Susumu Koyama.
In 2011 Marijn moved from Belgium to Hong Kong to start up a chocolate kitchen at the Peninsula Hotel. In the 5 years he was responsible for all thing chocolate true out the hotel.
In 2016 Marijn started his own shop in the beautifull city of Ghent in Belgium: Marijn Coertjens Chocolatier - Patissier , Coertjens’ curriculum vitae is interspersed with awards and acknowledgments. He was winner from Prosper Montagné award for Best Belgian Chocolatier (2008) and winning bronze at the 2011 Coupe du Monde de la Pâtisserie During the World Chocolate Masters 2015, he won third Place and was awarded two of the individual category – “Press Award” and “Best Artistic Creation.
Your Position : Author | International Pastry Consultant
Where you work : "Chiffers" Pastry Consultants.
Martin Chiffers | Executive Pastry Chef | International Pastry Consultant | Author & Expert Consultant BBC2 BAKE OFF Creme de la Crème | Patissier – Chocolatier
A very experienced Executive Pastry Chef and International Pastry Consultant who has been working in the hospitality industry for over 32 years at some of World’s most famous hotels & largest F&B operations in London, Singapore, Korea and Dubai. Working in Asia and the Middle East for 12 years Martin gained a wealth of experience of foreign cuisines, regional patisserie & trends from the different countries & also the promotions have conducted.
Organising very large Pastry kitchens & looking after the various in-house & offsite bakeries & Deli shops, producing all products in house, including vast amounts of Asian & Artisan Breads has given him a great business sense when increasing revenues .
Chef Chiffers, repertoire of desserts & pastries encompasses all aspects from breads to chocolate pralines & fine dining desserts. With his forte in the culinary art of cooked & pulled sugar & chocolate Showpieces, he has earned numerous gold medals at several prestigious international culinary competitions in The UK, France, Switzerland, The United States, Singapore, Dubai & the Culinary Olympics – Luxembourg. Awarded Winner of The Caterer Awards Middle East Pastry Chef of the Year 2010 & 6 years President of the UK Pastry Team Coupe du Monde since 2011.
Martin Chiffers and his team won the European Pastry Cup Coupe du Monde de la Pâtisserie twice in 2012 & 2014 held in Paris & Geneva with best sugar & chocolate piece & highest points in all categories consecutively. Ranked 9th, 6th and 8th in the World 2013/2015/2017 with best sugar in 2017 Coupe du Monde de la Pâtisserie Final, Martin has gain a reputation for leading his teams to achieve the most victorious results & numerous accolades in the pastry culinary field.
Martin was also the coach for Ruth Hinks UK World Chocolate
Master 2013, & was able to coach Ruth to a top 5 position in at
The World Chocolate Masters held in Paris October 2013 the highest
ever position for The UK.
Martin is also a guest teacher & relief Chef for the Chocolate Academy UK & often teaches at Cocoa Black in Peebles Scotland, The Taste Lab London, and other countries around the world.
A renowned judge, coach and demonstrator & pastry consultant for local & international chefs, Restaurants, Hotels, Shops and other food and chocolate businesses around the globe.
Having earned a name for herself in the patisserie world with her strong passion, she is an inspiration to all the new pastry chefs. Her first and basic education was at ENSP (Ecole Nationale Supérieure de la Pâtisserie). 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.
Owner & Executive Pastry Chef at Incredible Cake Art
Chef Rumana is one of the leading Pastry Chefs, an entrepreneur, the owner of Incredible Art in Kochi and the Executive Pastry Chef and Cake Artist at Incredible Art - Artisan Cake Boutique & Academy, specializing in patisserie. She is also a certified patissier and chocolatier and has been the finalist in the Wedding Cakes category of the world renowned Cake Oscars award of Cake Masters Magazine, 2015.
Also, awarded “Chocolate Heroes “ Title in the year 2018 by Callebaut, a title that honours Chocolatiers throughout the world and has been honoured to be the Guest Chef Instructor at the the Callebaut Academy, Dubai in the year 2018 & Callebaut Academy, India in the year 2017 and 2018.
She has inspired many a budding bakers to enter into the world of French pastry in India.
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.
Pastry Chef and Proprietor, Patisserie Bamas
Pastry and Chocolate Certification
Since 1998, Proprietor and head chef of Patisserie Bamas in Bayonne, France
1989-1998, Head pastry chef at numerous Michelin Star restaurants in France
2011, recipient of the esteemed Meilleur Ouvrier de France (MOF) title in Pastry and Confection
2010, World Champion of frozen desserts
2005, European Champion of Sugar Showpieces
2001, European Champion of pastry
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.