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.

Switzerland, Zurich

Joel Perriard
Chef
Teaches in:
Switzerland, Zurich
Joël was trained as a confectioner in the atelier of Wodey-Suchard in Switzerland, Neuchâtel and gained experience as a pastry chef in various restaurants. 
 
In 2010, Joël and his wife ran a Hacienda, a boutique hotel in Ecuador. Coming back to Europe, he worked at the Mesa restaurant in Zürich (awarded 2 Michelin stars and 18 Gault Millau points).
 
Joël joined Barry Callebaut and the Chocolate Academy in Zürich in 2012 as a Technical and Export Advisor and later as the head of the Chocolate Academy. 
 
Today Joël is a passionate Chef Chocolatier for the Barry Callebaut Group.
Juan Pablo Colubri
Chef
Teaches in:
Switzerland, Zurich

After numerous influential positions worldwide, like Group Executive Pastry Chef at Rhubarb Food Design Ltd in London and Group Executive Pastry Chef US at Hakkasan Group, Argentinian Juan Pablo Colubri took on the lead as Head of Chocolate Academy™ Center Zurich in March 2020. 

 

Awarded as Pastry Chef of the Year 2017 and Top Chef 2018 in Las Vegas Food and Wine Festival his outstanding work was also acknowledged by HoustonPress in 2017, winning the prize for Best Desserts and awarded with 2nd place in the Truffle Masters competition in 2018. 

He is looking forward to sharing his passion and extensive knowledge with colleagues and customers. 

 
Leon Krohn
Chef
Teaches in:
Switzerland, Zurich
Originally from Germany, Leon Krohn learned the art of pastry-making in France with the French artisan guild “Les Compagnons du Devoir”. 
After working at Relais Dessert, Sadaharu Aoki in Paris, he expanded his skills and his know-how by working for small and big pastry and confectionery shops in Toronto, Grenoble and Marseille.
As sous-chef in research and development he joined the renowned luxury catering company Potel et Chabot where he worked with Michelin-starred chefs and created desserts for events such as the tennis championship Roland Garros. During this time Leon won the plated dessert trophy La toque an Breizh at the chocolate salon in Vannes.
After six years in France he decided to move to Switzerland to work alongside Joel Perriard, the Confectionery Chef of Barry Callebaut. Together they worked on concept development for major food manufacturing companies.
In 2020 Leon joined both CARMA and the team of the Zurich Chocolate Academy as pastry chef where he intends to continue cultivating his passion about chocolate and pastry. He plans to share the experiences he gained in the range from small to mid-size kitchens and to help to adapt them to large scale industrial production processes.
 

 

Ramon Morató
Chef

Global Innovation Leader Cacao Barry

With no family link to confectionery, after ending his schooling, Ramon began his training in various establishments.

He combined his training with the taking of each and every course offered by .. During a period in which he worked for several of the best Spanish confectioners he also went to a lot of important schools and technical centres such as 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 conduct courses, seminars and conferences all over the world, as well as special endeavours such as the Harvard University collaboration project through the Alicia Foundation.

Currently, he is the responsible for the Chocolate Lab in Barcelona and creative director for the French brand ‘Cacao Barry’.

Samuel Müller
Chef
Teaches in:
Switzerland, Zurich
Samuel Müller is a 25 years old passionatede pastry chef. After his apprenticeship at Wodey Suchard in Neuchâtel, he developed his knowledge for 2 years at the Damien Germanier restaurant in Sion (1 Michelin star) and then at the Hôtel de Ville de Crissier (3 Michelin stars).
 
 
 
Since January 2019, Samuel has been working as Head Pastry Chef at Maison Wenger in Le Noirmont, an outstanding 2 Michelin star restaurant in the Swiss Jura. Together with his chef, he works continuously and with great pleasure on new ideas and associations. Only in this way is it possible to renew the dessert menu 5 times a year and to always delight the guests with exciting creations. To do this, he always takes great pleasure in being inspired by local producers and by the beautiful region in which he works.
 
 
 
Vanessa Schnyder
Chef
Teaches in:
Switzerland, Zurich

Vanessa Schnyder is a young, inspiring pastry chef with outstanding experience in the Swiss pastry and confectionery industry. In 2013, at the age of 21, she reached 3rd place at the Swiss Chocolate Masters and a Medaillion for Excellence for 4th place at World Skills in Leipzig. In 2014 she proved her skills again at the Junior World Championships in Taiwan by achieving the runner-up world title.

Vanessa works as an expert and coach on the Swiss Skills as well as the World Skills and is intensely committed to the next generation in the industry. She is not only a passionate Carma ambassador, but also an important part of the family business in the historic Confiserie Roggwiller in St. Gallen.

Follow Vanessa on Instagram: schoggi_meitli

 

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’.
 
Andres Lara
Andres Lara
Guest teacher

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.

Barbara Regini
Guest teacher
Teaches in:
Switzerland, Zurich
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.

@cmorelchocolatier

Fabian Sänger
Fabian Sänger
Guest teacher

Fabian Sänger is the winner of the Swiss Chocolate Masters 2009. He brings to us great knowledge and experience from all around Switzerland in the Grandest Hotels. Fabian has been working at Kambly SA (Swiss fine pastry producers) in research and development and has now started his own business “Chocolate Culinary”. He has joined the CHOCOLATE ACADEMY™ center Zurich team in the beginning of 2011.

Frédéric Jacot
Frédéric Jacot
Guest teacher
Teaches in:
Switzerland, Zurich

Frederic Jacot is our french pastry expert. He creates the finest pastry and petit-fours based on his working experience in the world-famous restaurant Philipp Rochat in Crissier. He now works for the prestigious pastry-shop Christian Boillat in St-Prex as the patissier. Next to his daily work he is also dedicated in the promotion of young artisans with his duty as an expert for the final exams for apprentices.

Giuseppe Piffaretti
Giuseppe Piffaretti
Guest teacher
Teaches in:
Switzerland, Zurich

Guiseppe Piffaretti is famous in the baking and pastry industry in the Italian part of Switzerland. He passes his knowledge of the industry on as a consultant in the Baking and Pastry Federation Switzerland. As a team member along with Tiziano Bonacina in 2008 team of Switzerland he placed 3rd in the Coppa del Mondo della Gelateria. (Gelato World Cup) in Rimini, Italy.
 

Maisie Parrish
Guest teacher
Teaches in:
Switzerland, Zurich

Maisie Parrish is a self taught international sugar artist who has created a unique style which is instantly recognisable and much copied. Having completed two books on the subject she was then asked to create a range for the animation giant 'Walt Disney' in Florida.  Now with 12 successful book titles and an amazing catalogue of work she continues to travel the world making friends and sharing her unique modelling skills.  Most of her cakes tell a story and so the 'Queen of Characters' continues with her great success.

Marijn Coertjens
Guest teacher

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.

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.

Rolf Mürner
Rolf Mürner
Guest teacher
Teaches in:
Switzerland, Zurich

Rolf Mürner is the master of sweet seduction. Rolf brings with him many years of experience at various top class hotels around Switzerland. In his credence, Rolf was crowned World Master Patissiere in 2007.

Tiziano Bonacina
Tiziano Bonacina
Guest teacher
Teaches in:
Switzerland, Zurich

Tiziano Bonacina loves to educate others with his great knowledge of pastry and confectionary. With the same passion for running his own Pasry and chocolate shop “Pasticccreia Cioccolateria” in the eastern (Italian) part of Switzeerland he also teaches young apprentices. Tiziano was also part of the 2008 team of Switzerland that placed 3rd in the Coppa del Mondo della Gelateria. (Gelato World Cup) in Rimini Italy.