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.
With over 13 years of professional experience across various market sectors, Agus joined Barry Callebaut Singapore in October 2015 as Junior Academy Chef & Technical Support. He is responsible for providing technical innovation and application solutions in all aspects of chocolate and compound to Bakery & Pastry customers in South East Asia.
Having spent most of his time in Jakarta Indonesia, Agus is well trained in product planning and research & development with big names like Dapur Cokelat and Chocomory Chocolate Shop . His 3 years stint with renowned Chocolatier Christian Andrie as Executive Pastry Chef cultivated an eye for details and flawless finishes.
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.
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.
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.
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.
Seung Yun Lee moved from Korea to join the CHOCOLATE ACADEMY™ SINGAPORE as Academy Chef. She has worked at confectioneries and bakeries across the world including Pinch of Love (Korea), Savour Chocolate and Patisserie School (Australia), Javacity Korea and Vanilla Bean Cake (Korea).
Seung Yun emerged as winner at the World Chocolate Masters Asia Pacific Selection 2011 and 3rd runner up at the World Chocolate Masters Final 2011 in Paris.
Currently a Pastry Chef at Le Meurice hotel since 2012, Cédric Grolet has, in just a few years, become a key figure on the French pastry scene, the symbol of a new generation of pastry chefs. At 31 years old, Cedric excels in the art of all things sweet, notably with his original trompe l’œil creations, fruit sculptures (lemons, apples, peaches, grapefruits) and Rubik’s Cube, which are all representative of his work.
- Currently Pastry Chef at Le Meurice in Paris
- Chef of Research and Development at Fauchon from 2006-2011 in France, Dubai and China training Fauchon teams
- Best Apprentice Auvergne
- 3rd place in Best Apprentice of France
- Winner, National Trophy Sugar Art
- 1st prize in the National Festival of Croquembouches in 2005
- Voted Best Pastry Chef of the year by his peers in 2015
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.
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.
Chocolate maker, Eddie Chang Yong Kim moved to Tawau, Malaysia Borneo after visiting here for business in 2008, when he fell in love with the rain forest and cacao. From 2009, he started working on the cacao growing and processing techniques. Luckily he was able to gain his knowledge from the cacao farms, factory and lab with the help from the world's biggest cacao farm.
In 2010, he held his first bean to bar chocolate making seminar in Korea, and since then, he started working on cacao growing, manufacture and processing as well as bean to bar chocolate making, with annual seminar on bean to bar chocolate making.
For the first time in 2016, he held his seminar at Ping Tung, Taiwan for the local cacao farmers there. It was the first cacao seminar in Taiwan.
Currently in 2018, he is preparing to produce a bean to bar chocolate from a local factory at Malaysian Borneo based on the knowledge he gained so far.
At the age of 15, Eric Perez started his pastry apprenticeship in his hometown Toulouse at one of the most renowned pastry shops in the south of France. It was during this period that he developed a strong foundation and understanding that were instrumental in his future career development.
- In 1985, he moved to the USA where he worked as pastry chef at the French embassy in Washington D.C., and served many high dignitaries from all over the world.
- In 1987, he worked with a very talented pastry chef named Patrick Musel, who taught him about and new pastry techniques and flavor combinations.
- His first hotellerie experience came in 1988 at a small luxury boutique hotel with fifty rooms. He joined the Ritz Carlton hotel group in 1989 at the Pentagon City Property, and then transferred to Tysons Corner Hotel.
- 1996 was a remarkable year for Eric Perez. He debuted with the US national team and competed in theCoupe. In that same year, Eric Perez was voted as one of the top ten pastry chef in USA by Pastry Art & Design magazine.
- After 12 years for the Ritz-Carlton Group Eric decided to strike out on his own in June 2001 and opened La Maison Pâtisserie in Shanghai, and two years later, VISAGE Pâtisserie.
- In 2004, he extended his business to Thailand and in 2008, he opened Macaron Pastry Training Center.
Since many years, Chef Eric Perez is a consultant to many companies; from ingredients producers such as Elle & Vire to equipment manufacturers such as Demarle. Your bakery and pastry chain will certainly benefit from the scope and depth of Eric Perez's knowledge and experiences.
Francisco Migoya currently is the Head Chef at Modernist Cuisine, in Bellevue Washington (www.modernistcuisine.com). Chef Migoya, was the owner and chocolatier at Hudson Chocolates in the Hudson Valley of New York, from March 2013 to June 2014. Hudson Chocolates was very successful, and a project from which he learned a lot, but he ultimately made the decision to close Hudson Chocolates to be reunited with his family. Prior to joining the Modernist Cuisine team, Francisco was a Professor at The Culinary Institute of America in Hyde Park, New York, where he taught since April of 2005 and in January 2007, he was named Faculty Member of the Year which recognizes excellence in teaching.
Migoya is the author of “The Elements of Dessert” (John Wiley and Sons, 2012), winner of the 2014 IACP Award in the Professional Category, “The Modern Café” (John Wiley and Sons, 2010), which was nominated for a James Beard award in the Cooking From a Professional Standpoint category in 2010, and “Frozen Desserts” (John Wiley and Sons,
Francisco has presented two research projects internationally with his colleague, Dr. Chris Loss:
- “New Flavor and Texture Interactions in Chocolate”, BCN Vanguardia, Barcelona, Spain, March 2012.
- “Leveraging textures in the pastry kitchen for developing innovative flavors and healthy dairy based desserts”, 7th NIZO Dairy Conference, Pappendal, Netherlands, September 2011.
- In addition, both of these projects were presented at the 2013 Eastern Psychological Association Convention in New York City, March 2013.
Francisco Migoya was named “Master Artisan Pastry Chef” in May of 2013 by the Pastry Guild of Barcelona, Spain. He was also named one of the Top Chocolatiers in America by Dessert Professional Magazine, one of Top Pastry Chefs in America in 2013 by The Huffington Post and in 2011 by Dessert Professional Magazine.
Previous to working at the CIA, Migoya was the Executive Pastry Chef for The French Laundry, Bouchon Bakery and Bouchon Bistro in Yountville, CA. He has also worked at a number of restaurants in New York City such as Veritas (pastry chef), Ilo (sous pastry-chef; now closed) and The River Café (pastry chef; Brooklyn).
He has a BA in Hotel and Restaurant Management from the CESSA University in Mexico City, Mexico. Additionally, he has a diploma of French Gastronomy from the École D’hotellerie et de Toursime, Strasbourg-Illkirch, France.
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.
Gabriele’s professional experience commenced at Pasticceria Piave, where he was mentored by Silvano Lullini, noted as one of the best traditionally trained pastry chefs in Milan. During this formative period as a young chef, Gabriele developed skills in orchestrating large-scale production, which involved coordinating the various specialized departments of chocolate, pastries, gelato and sorbet, and breads.
With a desire for cultural exposure and training outside of Italy, Chef Riva found his way to the United Kingdom, where he worked as the Executive Pastry Chef at Nobu London. This marked an enthusiastic period of creativity and personal growth: by incorporating Japanese ingredients, Asian flavors and culinary methods into his desserts, Chef Riva found himself amidst a new world of possibilities. He was offered the directorship of the new pastry program and opening of Nobu’s midtown location in Manhattan, New York, where he received stellar reviews, including from the New York Times. He dedicated his time and knowledge to Nobu’s various national and international locations. Upon the completion of his tenure at Nobu, Chef Riva continued to build his foundation, focusing on the science of both Western and Eastern nutrition, and furthering his health and wellness studies. He has expanded his repertoire to include vegetarian and vegan diets, and to address lactose and gluten concerns. He implemented his expertise when he served as Executive Head Chef at the Gramercy Park Hotel.
Chef Riva’s modernist dessert concepts and ideas have been published in various prestigious culinary journals such as So Good.., Dulcypas, Dessert Professional, and many other online publications. He was asked to appear on the Martha Stewart show, where he presented his famous recipe for panettone. As a current Ambassador for Cacao Barry, Chef Riva conducts demonstrations of his unique chocolate ideations, judges national pastry competitions, and continues to develop new recipes and ideas for their many signature creations. He is involved in new ventures and specializations in the culinary field, as well as collaborating with artists of different disciplines. He recently developed the entire line, including the mochi ice cream product, for the company, Mochidoki. Currently, Chef Riva serves as Executive Pastry Chef at Spring Place in Manhattan, where he curates the entire pastry, bread, and chocolate programs, including for various events at Spring Studio. As his creations can attest, Chef Riva's knowledge, discipline, focus, and desire to innovate provide him a deep foundation to continue pioneering the frontier of the ever-expanding culinary landscape.
- 2015 – Present - Bravo Partner for Global demonstration activities
- September 2014 – Participation to the event “Fai la cosa Giusta” and official launch of “Geko’s Vegan Gelato”, the first line of Vegan Gelato Flavours developed by Geko Gelateria
- January 2014 – Opening of the Gelato Shop “Zelatto” Trinidad, Cuba
- June 2013 – Winner Gelato Festival Milan Event
- May 2013 – “Best Gelato Award” at Rome Gelato Festival Event
- April 2006 – Together with Chef Luigi Graziosi opening of Gelateria “Geko” in Milan, Italy
- March 2006 – Advanced Gelato Class with Chef Angelo Grasso
- 2005 – 2006 Working Experience as Gelato Chef at “Era Glaciale” Gelato Shop in Milan, Italy
Gelato Trends and Philosophy
Chef Gilles Carbone has always wanted to develop something natural and unique, so since the very beginning of his career he worked on the research and the discovery of the perfect combination between Natural ingredients and new lifestyles. Thanks to his efforts, and to his numerous travels around the Globe, from 2013 to 2016 he received the Certificate of Excellence from Gelato Tour, document that certifies the devotion for the research and development of Natural flavours always in line with the new trends of the market, and entitles him of the position of Global Gelato Ambassador. Currently, Chef Carbone is still the owner of Gelateria Geko in Milan, producing an incredible variety of 100%Vegan flavour.
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.
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.
Joakim’s story is impressive. He was born and raised near Biarritz, in the Basque country in South West of France. He fell in love with the pastry world at the age of 15 and was by the age of 29 already Head Pastry Chef of 9 michelin stars. Before starting his Maitre Choux project, he was head pastry chef at the 2 Michelin starred restaurant The Greenhouse in London. His first working position in London was at the 2 Michelin-starred L’Atelier de Joel Robuchon where he has been executive pastry chef for two years. Before that he was working in Spain as Head Pastry chef in the 3 Michelin starred restaurant Can Fabes, as well as 1 Michelin starred Sauc and 1 Michelin starred Hofmann restaurant in Barcelona. Besides that we need to mention that Joakim won the gold medal for UK Best Dessert of the Year 2014 and was awarded as UK Rising Talent at UK Pastry Open World Cup 2013, both in London. Quite an impressive resume for such a young guy!
Pastry Instructor, Bellouet Conseil School in Paris
• 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
• 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
Enjoys traveling all over the world, from Japan to Kuwait, Colombia to Egypt, sharing his experiences and “savoir- faire”.
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.
Koji currently works as an Executive Pastry Chef in Osaka, Japan. He is internationally renowned for his artistic talents and his ability to balance and combine flavours in his elegant creations. He is a true master of artistic creations with chocolate.
Koji’s and Japan team participated in The World Pastry Team Championships in Nashville. During the competition, Chef Koji and Team Japan clearly established themselves as world leaders, placing second overall. Koji was awarded best chocolate showpiece for his amazing masterpiece towering well over 6ft.
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.
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.
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.
Pierre Roelofs is a Melbourne-based pastry and dessert chef. He is also the creator of the Dessert Evenings; a très special dessert degustation that has been running since 2010. Pierre’s training is almost folkloric in its composition, a tale that starts on Switzerland’s alpine peaks, continues through some of the most bustling, creative kitchens in the world and returns back to the city of Melbourne, where his love of experimentation and curiosity continues to play out in his creations. Pierre undertook a three-year apprenticeship at the same Swiss patisserie his father had apprenticed in thirty years earlier. In the mountain village of Sent, he learnt the delicate arts of chocolate and pastry. The years that followed saw him find his groove in the 2 Michelin star kitchen of The Vineyard at Stockcross in Berkshire UK; head up a team of twelve at the Hotel Sofitel in Melbourne, and form a dynamic partnership with the talented Robin Wickens at the former Interlude in Fitzroy. Other adventures have him segmenting thousands of mandarins and learning Spanish on-the-fly alongside Jordi Roca at the 3 Michelin star El Cellar de Can Roca in Spain, and working amongst the madness and magic of The Fat Duck in Bray, UK. Pierre’s style is a distillation of all these experiences and more; each dish a combination of technique and precision imagined through a prism of wild texture and flavour.
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.
Yann Couvreur pushed open the doors of Trianon Palace de Versailles. Then there was Le Carré des Feuillants and Park Hyatt where he worked under Jean-Francois Foucher to learn the architectural of pastry-making focused on less sugar. At age 26, he obtained his first post as Head Pastry Maker at Eden Rock in St. Barthélemy. The French capital quickly called him to return, and he joined the distinguished restaurant of Hotel Le Burgundy, then the MICHELIN starred restaurant of Prince de Galles Hotel, to oversee pastry and all desserts. An artisan at heart, he crafts each individual piece matching his credo: A universe in which integrity of ingredients
are at the centre of his creations.