Ambassadors Club Belgium
Peter Hernou is one of our Ambassadors and international independent consultant & concept developer. He is an expert in coffee and chocolate-based drinks and barista trainer. World Latte Art Champion and holder of several records and international titles and author of the “World’s Best Coffee Book - Latte Arte”. Awarded for Excellence ‘The Passionated Educator’ by the SCA. Multiple Belgian Champion and trainer of several World and National Champions.
Alexandre started baking at a very young age and knew that baking cakes and traveling were his passion. 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 Pastry shop and than was invited to work at Four Seasons in Milan with Chef Sergio Mei. He went on to open the first Four Seasons hotel in Cairo and was head of a team of 12 pastry chefs and bakers in a 5 star hotel and this at the age of 23. After this he worked in other Four Seasons Hotels at the Canary Warf London, Tokyo and Chicago. He than made a royal return to Belgium, catering at the Court of the King of Belgium, and 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 all over 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 launched an online software "ganache solution" that helps 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’.
Sander Goossens is a young creative pastry chef. After working for
Pierre Marcolini in Brussels, he worked at Espai Sucre (Barcelona),
where he was Chef for a year. After Spain he went to Paris,
Courchevel, where he worked for Pierre Gagnaire and Saturne.
In 2013 he opened the first pop-up desserts restaurant in Belgium (Antwerp). He has been pastry chef for Julien Burlat since 2015. Domestic is a bakery with 2 stores and a tea room since October 2017.
Trained by Chefs such as Jordi Butron and Pierre Gagnaire, his pastry is innovative and alternative. The combination of flavors such as beer, mustard, beetroot or smoked flavors in desserts is often used in his pastry or desserts.
In 2007 he won the Award 'Most creative dessert' during the first edition of the Espai Sucre dessert competition.
The jury consisted of big names such as Jordi Butron, Albert Adria, Pierre Gagnaire, Jordi Rocca and Philippe Bertrand.
In the fall of 2020 (September, October) Sander will open his own pastry and viennoiserie shop, Leo in Antwerp.
Bart Van Cauwenberghe
Bart was appointed Ambassador of Belgian chocolate in 2005 due
mainly to his extensive knowledge of combining multiple
flavours and texture to chocolates. With his wealth of
experience he travels around the world to give demos and
Bart refers to himself as a taste designer and prides himself on knowing which flavours work together.
Legendary, it's all about beans!
Is a brand that has been operating for 2 years.
Besides chocolate, Bart created various spirits based on cocoa beans.
His own cocoa tea and coffee complete the range in this 'concept store' story.
Patrick Mertens and Inge Lijnen are the driving forces behind BOON Chocolate House in Hasselt.
Patrick was a technical advisor/demonstrator at Barry Callebaut in
Wieze for 15 years.
Inge worked in the advertising world and was a copywriter for a number of advertising agencies.
Together they founded BOON in 2005 in a stately wonderful mansion in the center of Hasselt. Chocolate house BOON is a unique combination of an open craft studio with a chocolate shop. Because Patrick learned how to make molds in Canada, they regularly come up with new creations and designs at BOON.
Patrick, Inge and their team have already worked with many well-known names from the fashion, art and culinary world, including Paul Smith, Hannelore Knuts, Harrods, Nike and Essentiel.
Pol had his own Pastry shop from 1986 till 1996.
From 1997 until today he was teacher in chocolate and sugar processing and pastry
He also won different awards such as Trophée Pascal Caffet in 1999, World and Belgian Chocolate Master in 2005 and Coupe du Monde Pastry (silver) in 2007.
David Maenhout started his own business "Chocolatier M" in 2005, together with Isabelle Hertsens. Their store is renowned for their high-end pralines based on ingredients of absolute, fresh top quality and known for unique flavor combinations. David has been a conscious and loyal partner of Callebaut and Cacao-Barry since day one.
His business specializes in tailor-made solutions for top restaurants and companies. Chocolatier M was named the very first "Chocolatier of the Year" by Gault & Millau, most recently "Meilleur chocolatier de sa generation" by Le Figaro in France, and also won several international awards the past years. Each praline is its own creation and was developed after extensive testing or by inspiration of the moment during a trip, a dinner at a restaurant, a visit to an art gallery, etc…
My personal preference is our Umami based on Japanese artisan soy sauce, a praline that was launched 10 years ago and exceptional at that time. He adores Fresh herbs such as lemon thym or delicious fruits such as cassis "noir de Bourgogne" or passion fruit.
My favorite chocolate from Callebaut is Sao-Thomé and from Cacao Barry the Alto-El-Sol, both for their fine pronounced accents. Toppers in the range. The Kumabo is also very popular with many customers!
Dimitri started his career as a pastry chef at the Beau Sejour hotel in Rochefort in 1989, Responsible for the desserts and mise en place.
From 1991 until 1992 he was pastry chef at the pastry shop
Normandie in Jambes where he made cakes, pies and
At the restaurant La Dacquoise in Mont sur Marchienne he was Pastry Chef from 1992 till 1994. Responsible for the pastry, plated desserts and manufacturing of the restaurant's bakery.
From 1994 to 2010 he opened his pastry-bakery La Dacquoise Mont sur Marchienne where pralines have also been produced since 2009.
In 2011 he moved the pastry shop to Gozée.
Since 2014 Dimitri has been IBC Ambassador, Robot Coupe Ambassador and Cacao Barry Ambassador. For these companies he gives demonstrations.
From 2016 until now he has given various demonstrations for Cacao Barry in Belgium and Russia and has produced catalogs and demonstrations for their products.
In addition, he followed various advanced training courses in bakery, pastry, chocolate making, …... at Ecole Lenôtre et Bellouet consulting in Paris. Competition: best craftsman 2002
Besides this he won several awards :
1er Coupe de Belgique en boulangerie in 2004
4ème Coupe du Monde en boulangerie in 2005 in Paris
2ème Chocolatier, pâtissier de Belgique WCM in 2009
1er Chocolatier, pâtissier de Belgique WCM in 2012
He was only 11 years old when Stephan, after having seen the movie
‘Hector’ decided he would become a baker.
He had to convince his parents first but eventually he could join the professional school ‘Ter Groene Poorte’ in Bruges and obtained successfully his certificate.
He then followed internships at ‘‘Huize van Wély’ (Netherlands), Fauchon in Paris and Pâtisserie Mahieu in Brussels after which he worked for 4 years at the Biscuiterie Destrooper, a cookie manufacturer created by his grandfather Jules Destrooper in 1886.
This experience gave him the necessary motivation to start up his
own business which was created in 2007.
Stephan was 27 years old at that time.
Today, he employes 10 people who all create artisanal products with the best possible raw materials.
‘I wanted to show people that creating things with your hands can
be very successful too’ he says. He is very proud he achieved so
much without having a highschool or university degree.
Besides his beautiful business, he also created 3 brands (Choc You, Gentiel and Granola&Co).
When he became member of the distinguished association ‘Créateurs de desserts’, he knew that the path he took was the right one.
When thinking about the future, he believes there will always be a demand for high quality products. However he predicts, small bakery shops will face even more difficult times. Supermarkets adapted to the changing consumer behaviour and offer fresh bread several times a day. So bakery shops have to make the difference with premium artisanal products and enlarging their service to the customers. He strongly believes in the ‘shop-in-shop’ concept, meaning that regional products can be sold in supermarkets.
The sanitary crisis proved that home deliveries and the webshop were very successful and created new customers.
And finally, Stephan, who is always looking for new experiences, also concentrates on healthy food by making bread with sweet potatoes and buckwheat. Thus, he reaches out to an increasing group of people with food allergies.
The Wilmot pastry shop is a family business. In 1937 Félix Rouard began his activity as a pastry baker in Mettet. Since then, the company has only evolved, by remaining attentive to changes in the consumption patterns of Namur residents.
In 2000 Jean-Yves Wilmot succeeded his grandfather and uncle,
mainly with his past experience in major pastry houses… He is
Chocolate Ambassador for Barry Callebaut.
His international reputation will lead him all over the world (Brazil, Korea, China, etc.)
From these trips, was born a beautiful pastry project that will be present every day in his shop.
Annemie Van Trimpont
Annemie was Chef Patissier at Belgocatering for 13 years, at that time one of the best Belgian catering companies for eg sports competitions and big events.
Now she is owner of Meat “culinary butcher's boutique” for almost 6 years, where she and her husband combine the love for fresh meat, quality products, catering and Callebaut chocolate.