Teachers

Chocolate Academy Team

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.

Canada, Montreal

Alberto Simionato
Chef

Struck by the world of cuisine very young, Alberto Simionato decided to perfect his education at the Boscolo Etoile Academy where he came into contact with the world of high pastry. It is Maestro Cristian Beduschi who is passionate about chocolate and, after some experiences in the luxury hotel trade, Simionato arrives as chocolatier from the pastry chef Stefano Laghi. The meeting with Ramon Morató and the Chocolate Academy takes place in Spain: it is in 2010 that Alberto's journey with Cacao Barry begins.

Andres Lara
Andres Lara
Chef

Andres Lara -Canadian Creative & Innovative Chef

A well-travelled pastry maestro with global exposure, Andres Lara brings with him over twelve years of experience in pastry making. Trained at the prestigious French Pastry School in Chicago, he pursued knowledge and excellence in the culinary field, which gave him a deeper understanding to the world of, refined pastry and its Science and Technology.

Early Stints in Spain under Master Chef Paco Torreblanca and in Shanghai under Chef Eric Perez, greatly inspired a love for both learning and travel

Having had the opportunity of working with renowned chefs from all over the world, Lara gained many valuable experiences at Michelin-starred restaurants such as Bagatelle in Norway, ElBulli in Spain, Noma in Denmark, and Iggy’s in Singapore. Other forms of inspiration that fuel his knowledge on the science of pastry making include being assistant to Ramon Morato at the then Chocovic Chocolate Academy in Vic, Spain.

Having been Cacao Barry’s Regional Chef for Asia pacific, brought him to the Tokyo Chocolate Academy where he was part of the opening team, as well as realizing demonstrations and teaching classes all over Asia, as well as Europe, North and South America.

Over the years, Lara developed a unique style reflecting sophistication and elegance in his creations.

Ciro Fraddanno
Chef
Gelato Chef
 
Son of art, Ciro Fraddanno is neither born in the family ice cream parlor. After school, he has gone to the top of the world, where he has come from, where he has learned, first as a teacher, then as a teacher, and finally, he experiences firsthand the joys of this art. So special with the countries of the world Cristian Beduschi and Luigi Biasetto, here is the other one about what we have experienced in depths and times. Paris, at "Helenne Darroze" Michelin two-star restaurant; then in London to Harrods department store and the historic Claridge's Hotel. Stanco del grigio and persist della pioggia stay ounce, ounce at home, only on the day of your departure, you will find your manager of the cocktail bar. But, looking for new names to pre-select the players in the game, he starts by assisting, appointing the Athenaeum coordinator. A time for the passion of time and his daily life, he became better. You are here to learn a business, create an activity, create and use videos about beverages, foods, foods, foods and beverages, while preserving their integrity.
Jeroen Van Helvoirt
Chef
Teaches in:
Canada, Montreal

As a Dutch pastry chef, Jeroen has competed on the international level representing the Netherlands. As a professional for fifteen years, he has gained international experience that delivers a style that challenges palates with innovative flavour combinations inspired by his experience working in and with leading patisseries in Europe, Asia and North America. Now as the Head Pastry Chef at La Rocca Creative Cakes, Jeroen leverages these strengths to develop new products and signature techniques. Jeroen represents a talented generation of European pastry chefs who have a global view and bring fresh inspiration to the pastry arts in Canada.

Instagram: @Jeroenvanhelvoirt

Nicolas Dutertre
Nicolas Dutertre
Chef

Pastry Chef, Technical advisor Chocolate Academy™ Montreal

  • Compagnon Pâtissier in 2000, he perfected his art with the Meilleurs Ouvriers de France chefs at the National School of French Pastry (École Nationale Supérieure de la Pâtisserie Française).
  • Sous-pastry chef at the 5 star palace “Hôtel Plaza Athénée” with world champion pastry chef Christophe Michalak for 5 years.
  • Pastry chef at Boutique Point G in Montreal.
Philippe Vancayseele
Philippe Vancayseele
Chef

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.

Ramon Morató
Chef

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.

Russ Thayer
Chef
       
As the lead chef for the Chocolate Academy™ Online, Chef Russ Thayer curates the curriculum and leads the chefs who contribute to its content. He himself specializes in modern confections based on traditional techniques, while also having a robust knowledge of pastry as a whole. Russ is also a classically trained savory chef, however it is the technical accuracy and attention to detail in pastry and confections that fascinates him.
 
Prior to joining the Barry-Callebaut group, he was the Pastry Chef at PreGel America, and before this, he worked as a Pastry Chef for the Ritz-Carlton hotel group. He has also held Pastry Chef positions in several prestigious private clubs. Russ is a graduate of both the Pastry Arts and Culinary Arts programs at Central Piedmont Community College in Charlotte, North Carolina.  Russ has won numerous gold medals in ACF sponsored pastry competitions as well as being a finalist in Cacao-Barry’s L’Art du Chocolatier Challenge 2012.
 
Chef Russ joined the Chicago Chocolate Academy™ team in 2014 to further his dedication for research and innovation. In 2018, Chef Russ relocated to Montreal, Canada to become the Lead Chef for the Chocolate Academy™ Online. His strong desire to work with the best pastry chefs in the industry continues to push him forward.
Ryan Stevenson
Chef

Callebaut Chocolate Academy Head Chef

In 1998 Ryan had his first taste of victory when he won first prize for his sculpted bread at the Queensland Bread Show. Since then Ryan has competed multiple times in the Queensland Bread show coming home every time with first prize. He has also competed multiple times in the World Chocolate Masters where he was twice the Belgium Chocolate Master and also won the prize for best praline in 2009.

Ryan has lived a colourful career that started in Australia, working in the UK, Germany and his current home since 2005 Belgium, gaining experience in 5* hotels and 3* restaurants as well as well-known Belgium pastry shops.  Ryan Is Head of the Chocolate Academy Belgium.

Wielfried Hauwel
Chef

Wielfried Hauwel had been studying confectionery for nine years and earned Maître Pâtissier Chocolatier Confiseur Glacier Viennoisier Traiteur. When teaching at La Chambre de Métiers et de l'Artisanat de la Moselle, France, Wielfried Hauwel participated in different competitions among which there were World Chocolate Masters 2008 and World Chocolate Masters 2010.

In 2011 Wielfried Hauwel came to Moscow and became the Head of Chocolate Academy Center Russia. In Russia he was advancing his knowledge and gained the title of Cacao Barry Chef. This title proves the deepest knowledge on chocolate. Today Wielfried Hauwel holds hands on master-classes, demo and individual classes on confectionary and chocolate not only in Russia, but in other countries too.

Wielfried Hauwel says, “Now my priority is to share my knowledge and experience with other Pastry Chefs. When revealing the secrets, discussing innovations and new ways to develop, we are developing this sphere in Russia. That is what I aim for.” 

Alexandre Bourdeaux
Alexandre Bourdeaux
Guest teacher

Callebaut® Ambassador

Alexandre started baking at a very young age and knew that baking cakes and traveling was his calling. His career started in a 1 star Michelin restaurant in Belgium where he learnt classic recipes he still makes today. Later Alexandre left for Italy to work in a new Belgian pâtisserie and then was invited to work at Four Seasons in Milan with the Chef Sergio Mei. He went on to open the first Four Seasons hotel in Cairo and head a brigade of 12 pastry chefs and bakers in a 5 star hotel at only age 23. He then worked in other Four Seasons Hotel at the Canary Warf London, Tokyo and Chicago. Alexandre than made a royal return to Belgium, catering at the Court of the King of Belgium, and then as a Pastry chef for Callebaut.
 
At Callebaut headquarters he could develop his passion to share his knowledge and keep growing by continuing to meet with chefs from around the world while giving demonstrations in the Chocolate Academy™ and overseas. Alexandre became head of the Chocolate Academy™ in Belgium and led the opening of the new Chocolate Academy™ Callebaut in 2014, marking an historical moment in the story of the brand.
 
Alexandre keeps collaborating with Callebaut, but today he has spread his wings and has launched his own company in 2016 Pastry & chocadvice to give advice, help & solutions in the world of pastry and chocolate. In March 2018, he launch an online software "ganache solution" that help chefs to monitor their own recipes. He was judge together with Paco Torreblanca of an Italian television show "Best bakery". Alexandre is the perfect embodiment of his motto: ‘Live your dreams and work hard to achieve them’.
 
Arnaud Larher
Arnaud Larher
Guest teacher

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.

Christophe Morel
Christophe Morel
Guest teacher

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.

Emmanuel Ryon
Guest teacher

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.

@emmanuelryon

@une_glace_a_paris

Guillaume Mabilleau
Guest teacher
Jérôme Landrieu
Jérôme Landrieu
Guest teacher

With over 25 years of experience. Born and raised in France, Jerome came up in the industry while working under some of the nation’s top chefs. Upon honing his mastery and reaching impressive placement in numerous prestigious competitions, Jerome was recruited to open the Barry Callebaut Chocolate Academy in Chicago. As time goes by, Chef Landrieu’s list of accolades continues to grow:

  • 1st place for Sugar Artistry & 2nd place for Artistry at Chocolat by Pascal Caffet
  • Team France substitute at the Pastry World Cup
  • 1st prize for tasting selection at Salon du Chocolat in Paris
  • Placed in Semifinals at Meilleurs Ouvrier de France Compétition
  • Voted among Top 10 Pastry Chefs in the United States by Dessert Professional Magazine

@chefjlandrieu

Jean-Michel Perruchon
Guest teacher

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.

Johan Martin
Guest teacher

Pastry Instructor, Bellouet Conseil School in Paris

Career
• 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
Awards
• 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
Of Note
Enjoys traveling all over the world, from Japan to Kuwait, Colombia to Egypt, sharing his experiences and “savoir- faire”.

Julian Rose
Julian Rose
Guest teacher
Teaches in:
Canada, Montreal
  • Director of Research and Development at Moonstruck chocolate since 2008
  • Head of the Chocolate Academy™ Canada from 1999 to 2007
  • Consultant since 2005, he teaches chocolate technology and confectionery around the world
Laurent Besin
Laurent Besin
Guest teacher
Teaches in:
Canada, Montreal

Technical Services & Applications Manager, R&D, Barry Callebaut USA

Laurent Besin studied in France and Belgium, gaining his Masters Diploma in Bakery, Pastry and Chocolate at “l’Institut Technique des Métiers de l’Alimentation.” Currently Head of Technical Service & Applications Manager for North America, his main responsibilities include troubleshooting at customer sites, formulating recipes and customer training in the handling procedures of chocolate. Prior to that, he held similar positions in many countries including the UK, Ireland, Scandinavia, Far East, South Africa and Russia. Laurent has over 20 years of experience in the chocolate industry.

Laurent Pagès
Laurent Pagès
Guest teacher
Teaches in:
Canada, Montreal

Master Chocolatier and Pastry Chef - Chocolate Ambassador’s Club Member

When he first arrived in Canada in 1996, Laurent opened and worked in several prestigious restaurants in Montréal. In 2000, Chef Pagès moved to Ottawa where he accepted the position of Technical Director at Le Cordon Bleu Paris, one of the ten best culinary schools in North America. Chef Laurent participated in different events and won awards such as an Achievement Certificate at the World Pastry Forum in July 2002 and both 1st prize "chocolate entremets" and 9th place for Team Canada at the World Cup in 2005. Since March 2007, he has been managing the pastry & chocolate shop Éclats de Saveurs in Blainville, near Montreal.

Ludovic Fresse
Ludovic Fresse
Guest teacher
Teaches in:
Canada, Montreal

Master Chocolatier and Pastry Chef - Chocolate Ambassador’s Club Member

After attending two years of professional cooking school in France, as well as various positions in pastry and catering in France, Luxemburg and the United States, Ludovic immigrated to the province of Quebec. He fine-tuned his skills in chocolate at the Pâtisserie de Gascogne in Montreal from 1994 – 1997. In 1997, he became involved with Chocolats Privilège assuming the role of chocolate, sorbet and ice cream development and production. His special passion lies is in the development of new products as well as in the training of his staff. Ludovic was named Pastry Chef of the year in 2000 for the Greater Montreal region.

 

Marc Ducobu
Guest teacher
Teaches in:
Canada, Montreal

Director and owner of Pâtisserie Ducobu in Waterloo, Belgium, as well as pastry chef. Expert in pastry, confectionery and gelaterie. He has won several prestigieus prizes:  

  • The Prosper Montagnier Prize, Bruxelles (2001) 
  • Third prize in the World Pastry Cup, (2003) 
  • Second prize in the World Pastry Cup, Lyon (2005). 

www.ducobu.be

Marike van Beurden
Guest teacher

After studying in Belgium and The Netherlands, she refined her skills with the funkiest Chocolatier, Dominique Persoone and the reknown chef Pierre Gagnaire. During her ‘Tour the France’, she worked in the kitchen of Michelin-starred Restaurant le Cinq at the Four Seasons Georges V in Paris and the famed Maison Pic in Valence with Anne-Sophie Pic and Pastry Chef Philippe Rigollot. While Pastry Chef of the Michelin-starred restaurant Caprice at the Four Seasons in Hong Kong, she is pursuing not only her dream of creating desserts but also participating in the World Chocolate Masters. She won the 2nd place to this competition in 2013 and she has been awarded the Best Hong Kong Pastry Chef in 2015.

Mathieu Dierinck
Guest teacher

Callebaut® Chef

Mathieu has enjoyed his education at bakery school Ter Groene Poort Bruges. After that he gained experience in the kitchen of The Waterside Inn *** in Britain, at Gordon Ramsay Restaurant *** in London and at the Karmeliet *** in Bruges. He then came to Luxembourg to take charge of the R & D department of Patisserie Oberweis and thus focus more on the French patisserie and the world of high end boutique patisserie.

Melissa Coppel
Guest teacher

Throughout her career, Chef Coppel has been recognized for her exceptional chocolate artistry, winning several industry awards. In 2012, she won the Pastry Live "People's Choice" Award and placed second overall in the "Chocolatier of the Year" competition in Atlanta. In 2013, she returned to the Pastry Live competition where she reclaimed the "People's Choice" Award and won the title of " Chocolatier of the Year ". Chef Coppel is now owner of Sucre LLC and spends her time consulting and teaching around the world, inspiring other chocolate artisans.

Nancy Samson
Nancy Samson
Guest teacher
Teaches in:
Canada, Montreal

Master Chocolatier and Pastry Chef, Chocolate Ambassador’s Club Member

 

If pieces of chocolate crystallize as well as Nancy Samson’s career evolves, you will enjoy taking this French introductory course with her. A graduate of the Quebec Tourism and Hospitality Institute in pastry, chocolate and ice cream in 1989, the following year she started teaching pastry at the Hospitality School in Trois-Rivieres. Passionate about her profession and full of energy, in 1996 Nancy became a member of the Barry Callebaut Ambassadors Club, and the first woman in Quebec to be part of the club. In 2009, Nancy was awarded the title of Pastry Chef of the Year in Quebec. If you have not yet taken the Introduction to French chocolate with Nancy Samson, don’t wait! This is truly a unique experience that’s not to be missed!

 

Philippe Labbé
Philippe Labbé
Guest teacher
Teaches in:
Canada, Montreal

Ambassadeur Cacao Barry

Chef Executif du Shangri-La Paris. Elu Cuisinier de l’Année 2013 par le Gault et Millau.

Philippe Urraca
Guest teacher
Teaches in:
Canada, Montreal
Pierre Mirgalet
Guest teacher
Roland Del Monte
Roland Del Monte
Guest teacher
Teaches in:
Canada, Montreal

Meilleur Ouvrier de France Glacier, 1994 - Pastry chef, Restaurant Europea

Native from Southeastern France, Roland Del Monte’s accent reflects his origins and love for the good life. Consecrated “Meilleur Ouvrier de France” in 1994, he left France to settle in Quebec in 2009. Roland now works as the Pastry Chef for Groupe Europea, where he and his team create all of the pastries for the groups’ restaurants. A true chocolate and pastry lover, he passes on his knowledge and passion to future generations. Roland is also an associate of the Pastry World Cup.

Sergio Shidomi
Sergio Shidomi
Guest teacher
Teaches in:
Canada, Montreal

 

Brazilian and rooted in Canada, he worked as pastry sous chef, head baker and head chef in the Vintage Inn Hotels, Esplendido Restaurant and Crush Wine Bar. 

• Currently, Shidomi is teaching chocolate at Humber College (Toronto). 

He also worked at the Old Fire Hall (Ontario) and Pâtisserie 46 in Minneapolis  (USA)

• Brazilian finalist to the World Chocolate Master competition in 2013

Thierry Bamas
Thierry Bamas
Guest teacher

Pastry Chef and Proprietor, Patisserie Bamas

EDUCATION:
Pastry and Chocolate Certification

CAREER:
Since 1998, Proprietor and head chef of Patisserie Bamas in Bayonne, France
1989-1998, Head pastry chef at numerous Michelin Star restaurants in France

OF NOTE:
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

Yvan Chevalier
Guest teacher

23 years old, the chocolatier Yvan Chevalier, who grew up in Bain-de-Bretagne, was introduced to the population. "As part of his studies, Yvan Chevalier turned to a BEP pastry at Louis-Guilloux high school in Rennes," began the elected.

The young apprentice follows a one-month internship at Laurent Le Daniel in Rennes. This is where the profession and know-how are transmitted. Yvan Chevalier wishes to continue. To complete his skills, he enrolled in additional training in Nantes. There, he meets the famous chocolate maker Vincent Guerlais, who offers him a job as a worker in his chocolate factory. "At the end of his studies, Yvan Chevalier then joined the house Vincent Guerlais, Franklin Street, Nantes. "

Pastry Chef at 22.

The establishment is a recognized place for the production of pastries, macaroons and other quality chocolate specialties. Yvan quickly rose through the ranks, to be the chief chocolatier today.

The mayor went on to list the different distinctions of the young pastry chef: "Participation in television shows, especially Who will be the next great pastry chef? in 2013, on France 2, world chocolate championship, etc. "

In 2011, he had already won the 1st prize of the Serbotel contest. "At the end of 2018, Yvan Chevalier received the prestigious title of Meilleur Ouvrier de France in the chocolate-confectioner category. At this level of excellence, the products you design are almost more works of art than food."

Yvan Chevalier knew from an early age that he wanted to become a pastry chef, "by dint of making Breton fars with my mother." In response to the mayor who asked him what his future goals were, Yvan Chevalier replied: "I would see myself opening my own shop near Rennes, to keep my roots. A shop where I could work hard, but for me, and share my specialties, like my chocolate treats. " To consume without moderation.

@yvanchevalierofficiel