Teachers

"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. "

Got a MOF in 2004. He was elected one of the world's best chefs at the 2005 World Gourmet Summit. Experience of lecturers at Paris and famous confectionery schools in Japan. Opened a shop in 2011. In 2017 to a member of the Relais · Desale.  

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’.

A talented pastry chef who has won numerous awards not only in Japan but also in overseas competitions, such as runner-up for “World Chocolate Masters 2011”. In 2018, we opened “La Rivière de Sable” in Ibaraki, Japan, in order to provide our hometown with a “view of the world” that can be expressed because we have traveled from all over Japan to the world.

Junior chef at Chocolate Academy Centre Tokyo

After graduating from Ecoles de Patisserie et de Cuisine KOKUSAI, Yoshie worked at “Esprit de Paris” in Kichijoji. She also has experience working at various type of company such as restaurant, bridal salon, organic café etc. Currently she is brushing up her skills by working with top-class chefs in Japan and overseas as an assistant in Chocolate Academy Centre Tokyo.

Callebaut® Ambassador

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.

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.

Meilleur Ouvrier de France, Member of the Association des pâtissiers de la Côte d’Azur. Following a large experience in restaurants of prestigious hotels and restaurants in the South of France, such as Negresco in Nice or Le Relais et Château La Chèvre d’Or in Eze Village, Christian revealed a new passion for chocolate. After winning many competitions, he was awarded the title of “Meilleur Ouvrier” de France in 2003.

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

After graduating from Rikkyo University in Tokyo, Daisuke Yamanouchi spent 3 years as a wholesaler at Tsukiji Fish Market in Tokyo which is a Japan's largest and most famous wholesale fish market. After this, he decided to start a career in pastry industry and went to Ecole Tsuji Tokyo. Later he spent 6 years at Les Entremets Kunitachi, then went to Switzerland and moved to Paris to work at the pastry shop of MOF Laurent Duchêne. Yamanouchi joined the team of MOF Chocolatier Patrick Roger as Art Director and became sous-chef. After working there for 10 years, he came back to Japan in February 2015.

Executive Pastry Chef & Chocolatier Deniz Karaca completed his culinary training in Germany where he was awarded the title of a master craftsman in his trade. He has many years of experience in 5 star hotels, restaurants and on-board cruise ships. Since migrating to Australia in 2008 he has been named Australia’s and Asia Pacific’s #1 Chocolatier and most recently Australia’s Patissier of the Year 2016. He is currently appointed as Executive Pastry Chef for Epicure in Victoria and Managing Director and Head Chocolatier for Cuvée Chocolate.

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.

@emmanuelryon

@une_glace_a_paris

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.

@FrankHaasnoot

Chef Patissier of UN GRAIN

Born in 1978. After graduating from Ecole Tsuji Tokyo, Fumiyuki worked at BIGOT TOKYO.

In 2009, he moved to France to develop his skills and career. While he worked at 3 star restaurant, RESTAURANT GUY SAVOY PARIS, he was also representative of chef patissier at 1 star restaurant, LE CHIBERTA.

Later he came back to Japan in 2011, he worked at bistro BENOIT as chef patissier.

In 2014, he took up a post of Chef Patissier at UN GRAIN where he is still working.

After an early career in Michelin Star restaurants in France where he spent seven years, and luxury Hotels in London for four years, Gaël left for Asia where he’s now been working for the past 15 years.

He worked in various countries such as Japan, China, Vietnam, Hong Kong and The Philippines.

In 2006, he moved to Singapore to work at Equinox Complex, where world’s renowned French fine dining Jaan is located, ranked 11th place on Asia’s best restaurant.

From 2009 to 2014, he was Executive Pastry Chef at the legendary Raffles Hotel Singapore, where he had the opportunity to work alongside some of the world’s famous chef such as Bruno Menard, Marc Heaberlin, Alvin Lee, Shuzo Kishida, Gerald Passedat, Gilles Goujon to name just a few.

Gael has joined Les Vergers Boiron in 2014 to cover the Asia Pacific region as area pastry chef. This job includes demonstrations, consulting, research & development and training.

Owner Chef of Boulangerie Sudo

Award winning bakery chef, Hideo Sudo was born in 1974.  After graduating Ecole Tsuji Tokyo, he worked at famous shops such as  Maison de Petit Four, Taillevent Joel Robuchon, Peltier and Mariage de farine.

In 2009, he opened his own shop, Boulangerie Sudo which is one of the most popular bakery shop in Japan.

Chef Hiroyuki Emori worked under Franck Fresson at the shop of M.O.F. Relais Desserts International “Pâtisserie Fresson”. After he came back to Japan, he worked at “Avril de Bergue” as Chef Pattisier, then engaged in the starting-up the ice cream cake shop “Glaciel” at Omotesando in 2012. He won several contests and the most recent award he won is “The World Trophy of Pastry Ice Cream and Chocolate FIPGS 2015”.

Chocolate Sector Chef , Club Harie

Hisashi Onobayashi is the winner of Japan World Chocolate Master 2015 and 2nd place of World Chocolate Masters 2015. In 2017, he was appointed as Cacao Barry Ambassador.

Born in 1979 in Shiga prefecture. After graduating from University, he joined current company “Club Harie” and started his career as chocolate chef in 2002. He has competed in several competitions and won many awards related to chocolate.

He was awarded Gold Medal at “Japan Cake Show” in the chocolate showpiece section in 2007, Winner at “Top of Patissier” in 2010 in the Chocolate showpiece and entremet category, World Winner as Team Japan at “WPTC2012” in Chocolate showpiece and the category award.

Jean Marie Auboine started his career with Celebrity Chef Alain Ducasse in Monaco and completed his military obligation in Paris at the private service of the former French President François Mitterand. He is currently Executive Pastry Chef for Bellagio Resort Las Vegas and will be one of the Finalists for 2011 MOF Chocolatier Competition. He was awarded Pastry Chef of the Year 2003 by Champérard Culinary Guide, and has been a member of the Académie Culinaire de France since 2005. Other awards include Finalist World Chocolate Master 2005 (5th Place) and Winner of Press Award, winner of American Chocolate Master Competition 2005 in CIA Hyde Park, finalist for MOF Chocolatier Competition 2007, Best Chef of the Year 2008 Mexico by Vatel Club de Mexico and Académie Culinaire de France, and Best Desserts Award 2009 by Miami New Times. For more information on Chef Jean-Marie Auboine go to jmauboine.blogspot.com.

Jean-Marc Bernelin, Technical Consultant of Callebaut Asia Pacific (S) Pte Ltd is no stranger to our trade professionals in Asia Pacific since 2002. With a great passion in being a professional pastry chef, Jean-Marc knew that it was essential to attain an academic achievement in order to embark on this career. Therefore from 1992 to 1996, he took up professional pastry courses at Chamber of Commerce in Paris.
During this period, Jean-Marc worked as an apprentice with FERRANDI in different pastry shops in Paris. And he was selected as the best apprentice of France in 1994 and titled as the grand price winner of Arpagon competition in junior category.
Achieving the award had indeed allowed Jean-Marc to carve out from an apprentice to a professional pastry chef in different countries to organizations such as being a pastry cook in the Prime Minister office during his national service.
Jean-Marc’s career moved on to another level when he was the pastry chef with Hediard, United Arabs Emirates from 1998 to 1999. His responsibilities were to overseeing the pastry-bakery department, opening of shops, creating all recipes to involvement in all restaurants promotions.
Jean-Marc continued his professional journey in Singapore from 1999 to 2001 as a Pastry and Bakery Chef in a French pastry shop. Besides assuming the above-mentioned responsibilities, Jean-Marc had different role to play; from purchasing of material, training, organizing catering services to ensuring customer satisfaction in the shop. He was even nominated as Inniskillin Pastry Chef of the Year at the World Gourmet Summit 2002 Award of Excellence.
 

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

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”.

Junji Tokunaga was born in Ehime prefecture. He started his pattisier career at Hotel Hanshin in 1997. Then he developed his skills at “Patisserie Natsuro”, “Moriguchi Prince Hotel” and “Kobe Kitano Garden”.

After working at “The Ritz-Carlton Osaka” as chef patissier, he became a pastry chef and chocolatier at “The Ritz-Carlton Tokyo”. In 2016, Junji started working at “InterContinental Tokyo Bay” as Executive Chef Patissier.

Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.

Kirsten represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London.

Kirsten makes regular appearances on TV, including Everyday Gourmet with Justine Schofield, and has presented numerous chocolate challenges on Masterchef to test and inspire the contestants.

She regularly contributes recipes and articles to a number of the world’s leading pastry publications including so good.., Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker. Kirsten self-published her first cookbook, Chocolate to Savour which won an award from Gourmand for Best Photography in the UK.

As an ambassador for leading chocolate manufacturer Callebaut, she regularly travels throughout Europe and the Asia Pacific demonstrating her craft.

To transfer her knowledge to other passionate foodies and professional chefs in Australia, Kirsten established Savour Chocolate and Patisserie School in Melbourne in 2002. Savour School has a state of the art facility in Brunswick and plays host to renowned international chefs each year. Savour is in fact the only cooking school in Australia that is solely dedicated to teaching the art of chocolate and patisserie.

Many of the school’s students have gone on to open their own boutique chocolate shops and patisseries around the world.

@KirstenTibballs

Chef-Owner of ASTERISQUE.

Chef Koichi Izumi is well known in his home country Japan and presents the Japanese Salon du Chocolat. He was awarded with numerous prizes and accolades, including the Entremet Chocolat semi-Grand Prix at the 2004 Coupe du Monde de la Pâtisserie, the third place at the 2005 World Chocolate Masters and the World Pastry team Championship in 2006.

He is a chef-owner of Asterisque in Tokyo and Callebaut Ambassador, thus sharing his savoir-faire and chocolate techniques with other pastry chefs worldwide.

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.

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.

Naomi Mizuno, Chef Patissier of Patisserie MOUNTAIN

Naomi Mizuno was born in 1978. He moved to Tokyo to become a patissier in 1997 and moved to France in 2002. After working in France for 2 years, he became a teacher at Futaba College of Confectionary in Tokyo, Japan. During his career in the college, he won a several national and international contests such as a champion of The World Chocolate Masters 2007.

In 2008, he was appointed as Callebaut Ambassador. Currently he is a chef pattisier of Pattiserie MOUNTAIN in Kyoto and recently reopened the shop in July 2016.

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.

Chef Peter Yuen is an award winning pastry chef who began his career working part-time at his family’s bakery. He later trained for over a decade in Hong Kong in the art of Classical Baking as an apprentice to several legendary master bakers. In 2000, he graduated from The French Pastry School, a world-renowned pastry school located in Chicago.  Afterward, he worked as a pastry chef at the French Mill Bakery and he was later recruited to work at the Four Seasons Chicago. In time, with a growing interest in bread making, Chef Yuen became Head Baker of the Sofitel Chicago Water Tower. Eventually, he opened his own up-scale bakery named La Patisserie P in 2004.

Chef Yuen currently travels as an International Baking/Pastry Consultant, and he is on the Board of Directors of American Bread Ambassadors.  He was a member of the Bread Bakers Guild Team USA 2008 that competed in the Coupe du Monde de la Boulangerie, at which time Chef Yuen placed first in the Viennoiserie category; he has been a member of Ambassadeurs du Pain since 2009; he was invited to compete as the USA representative at the Viennoiserie Masters de la Boulangerie 2010, which he claimed second place; and voted by his peers as one of the Top Ten Best Bread Bakers in America in 2011.

Currently, he is the official Viennoiserie trainer for the German National Baking Academy.  And having taught at French Pastry School in Chicago, the Culinary Institute of America in Hyde Park, New York, and among numerous pastry & baking institutions in various countries all over the world.

Chef Peter Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In these three-days, hands-on course, Chef Yuen will take you through an assortment of American & Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire.

Manfred first started studying pastry in 1980 at Café Konditorei Gstoettner in Mattighofen, Austria. After 3 years, he graduated and worked as commis patisserie in a hotel pastry department, producing high quality Austrian desserts such as Salzburger Nockerl, Oesterreichischer Apfel Strudel and Sacher cake.

From 1984 to 1988, he worked in Germany and Bermuda. He first worked as Demi Chef de partie in Munich and Berlin, where he was responsible for the production of desserts for the fine dining room at Hotel Daily. In Bermuda, he assisted and supported the executive pastry chef in all aspects of managing 5 F&B outlets and large banqueting facilities within a 700-room hotel.

Chef-Owner of Chant d'Oiseau

Born in 1979. After working at Pattiserie Chene in Kasukabe, Saitama prefecture for 5 years, he continued his career at Acacier in Urawa as the opening staff. Then he moved to Belgium to develop his skills at “Pâtisserie Yasushi Sasaki” and other chocolateries in Brussels. After he came back to Japan, he opened his own shop “Chant d'Oiseau” in Kawaguchi in 2010.

Takanori Sato was born in Tokyo in 1974. After working at the famous patisserie shop Ginza Wako, he moved to France to sharpen his skills for 2 years. After coming back to Japan, he worked under chef Yukihiko Kawaguchi at the well-established Japanese chocolatier “Origines Cacao”. In 2007, he reopened his father’s shop “AVIGNON” in 2007.

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.

Willem Verlooy, a young Belgian chef patissier who was elected by Gault & Millau in 2016, became one of Belgium's best patissiers.

He develops for exclusive high end restaurants exclusive desserts and performs international demonstrations for IBC Belgium, Barry Callebaut & Crop's.