Teachers

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.

Kohei Ogata graduated from Ecole de Patisserie de Tokyo in 1997. After working in several Tokyo pastry shops, he then spent more than one year training at the pastry shop of MOF Arnaud Larher in Paris and at Henri le Roux. Upon his return to Japan, he was appointed Chef Patissier at Henri le Roux Japan, in charge of production planning & supervision as well as research & development. He then became responsible for the product development and training of the pastry staff at YOKU MOKU. He also won several awards in national and international competitions. Kohei Ogata joined Barry Callebaut in April 2015 as Head of Chocolate Academy Tokyo as well as Callebaut chef.

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

Born in Manlleu, Barcelona. With no family link with confectionery and after ending his schooling, he began his training in various establishments.

He combined his training with taking all the courses offered by the School of the Provincial Confectioners Association in Barcelona. During a period of stages in practical work in several of the best Spanish confectioners, he also went to important schools and technical centres such as the 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 deliver courses, seminars and conferences all over the world, as well as special endeavours such as the Harvard University collaboration project through the Alicia Foundation.

At present he is the responsible of the Chocolate Lab in Barcelona and Creative Director for the French brand Cacao Barry.

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.

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.

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.

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.

Chef Fayard earned his Cuisine and Pastry Degree at the Lycée Pardailhan in Auch, France.  In 1998, he made his way to the USA where worked for François Payard at his New York City Shop, the Bellagio Hotel in Las Vegas and at the Ritz-Carlton Corporate Hotel in Atlanta, Georgia.

In 2002 he helped open the Hotel Sofitel Water Tower in Chicago. With his wife Keli, he opened the upscale French pastry shop Vanille Påtisserie the following year, specializing in tarts, entremets, chocolate candies, breakfast pastries and wedding cakes.

Most recently, Chef Fayard started sharing his experience and passion with the students of the French Pastry School, teaching a section of the program dedicated to cakes, tarts and entremets. 

Awards

* Admitted as Academician into the Académie Culinaire de France in 2009
* Voted Top 10 Best Pastry Chef in the US by Pastry Arts & Design Magazine 2007
* Team USA World Pastry Championship (Competiting August 2008)
* Silver Medal - Overall - National Pastry Championship - 2003
* Gold Medal - Overall - Southern Pastry Classic - 2001
* Gold Medal - Showpiece - Southern Pastry Classic - 2001
* Gold Medal - Chocolate Cake - Southern Pastry Classic - 2001
* 3rd Place - Apprentice Competition - Festival D'Occitanie 1997

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.

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.

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.

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.

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.

Chef Nina has diplomas of the highest education in two different areas, in addition to her experience with confectionery education and her ever growing experience as a teacher.

Nina graduated with a distinguished diploma from the Higher Culinary school Alain Ducasse in the city Yssingeaux ENSP (Ecole Nationale Superieure de la Patisserie). Since then, she has been intentional to continuously improve her skills and further her education. She returns to Europe annually to undergo training in some of the most prestigious pastry schools.

With more than 7 years of experience in the culinary sphere, Nina works in Russia and abroad conducting master classes and consulting for pastry shops and restaurants. She represents Russia annually at various International Gastronomy festivals and forums - Les Stars de Mougins in France; the forum Gastronomic Barcelona (Spain), Bakery Conference in Munich (Germany); the Turkish National Culinary Festival (Turkey).

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.