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.

Greece, Athens

Philippe Marand
Philippe Marand

A key figure of the gourmet world, Philippe Marand.

His career has been an international one. He has been working in such hallmarks of Parisian cookery as the Hôtel Intercontinental, Dalloyau and the Ritz before serving as the ambassador of Lenôtre in premiere chocolaterie and pastry events all over the world (New York, London, Hong-Kong...). Very committed to Lenôtre, he has contributed to the international expansion of this flagship of French cookery, as technical manager for the creation of its franchises abroad.

Since 1998, he has served as an international technical consultant with Cacao Barry.
Philippe travels the world to share his expertise, always meeting new cultures that enrich his skills. Also a fluent English speaker, he is regularly featured on TV and on the radio, in France and abroad. He is regularly the subject of articles in the world press. Co-author of several books in the “École Lenôtre” series, this confectioner and chocolate globetrotter won the Gold Medal in the Charles Proust contest, awarded by the City of Paris, and was named Disciple of Étienne Tholoniat.

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.