Joining Barry Callebaut was a childhood dream for me. This group embodies the excellence I seek; it's a true personal and professional achievement.
Alexis Sanson is a renowned Chocolate Chef-Trainer, deeply passionate about sharing his knowledge. Holding a CAP in Pastry and Chocolate, an Advanced Mention in Pastry, a BTM in Pastry (CIFAC Caen), and a BTM in Chocolate (CFA Le Mans), he honed his experience in prestigious establishments and renowned training centers. After starting at Yver Chocolatier (2006–2015), he became Chocolate Manager at Christophe Roussel in 2015, then Chocolate Trainer at INBP in Rouen (2016–2019), before joining the Délice et Création Experts Academy in 2019. There, he leads masterclasses for artisans and international training sessions. His career is marked by numerous competitions and distinctions: finalist for MOF Chocolatier-Confiseur in 2022, assistant expert for Worldskills France (2019–2023), two awards at the Mondial des Arts Sucrés (2017), two awards and a special display prize at the Trophée Pascal Caffet (2013–2014), and participant in the Coupe de France des Jeunes Chocolatiers-Confiseurs (2011).
