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
Chocolate Academy Online
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.
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.
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.
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.
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 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.
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.
United Kingdom, Banbury
Brasil, São Paulo
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 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 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.