Teachers

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.

Turkey, Istanbul

Martin Diez
Chef

Martin is employed as Chef Chocolatier and Patissier at our CHOCOLATE ACADEMY™ center in France and is qualified in the study of pastry, confectionery, chocolaterie and icecream. Having been a member of the highly skilled artisan guild 'Tour de France des Compagnon de Devoir' for several years he has worked in many prestigious pastry and chocolate shops in France, namely the 'Patisserie Antoine' situated in Bordeaux. More recently he was International Technical Advisor with Patisfrance.

@chefmartindiez

Nihan Soytürk
Chef
Teaches in:
Turkey, Istanbul

Born in 1988, lives and works in İstanbul. She graduated from Lycée Saint Joseph in 2007. After graduation she went to Lyon to study culinary arts and restaurant management in Institut Paul Bocuse. After her studies she worked for several Michelin star restaurants and Ladurée Paris. When she came back to Turkey she worked in Four Seasons Hotel at the Bosphorus between 2013-2016. Then she went on to be a part of the opening of Vakko Patisserie Petit Four between 2016-2019. After all these experiences she went to be a Head Chef at Cup of Joy İstanbul, where she upgraded her management skills. She joined Barry Callebaut in November 2019 as the Assistant chef.

 

Philippe Marand
Philippe Marand
Chef

A key figure of the gourmet world, Philippe Marand belongs to the Academy of Culinary Arts of Great Britain.

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.
 

Philippe Vancayseele
Philippe Vancayseele
Chef

Master Chocolatier, Technical Director, Chocolate Academy™ Montreal Training Centre

Trained as a pâtissier-chocolatier at the Brussels Culinary Institute, Philippe was Technical Adviser at the Belgian Chocolate Academy™ from 1994 to 2012 where he also hosted lectures worldwide. He is since 2012 the director of the Chocolate Academy™ in Canada where he brings his creative and precise vision of what is chocolate.

Yeşim Erol
Chef
Teaches in:
Turkey, Istanbul

Head of Chocolate Academy Istanbul

Born in 1977, lives and works in Istanbul.
She graduated from the Philosophy Department of Istanbul University. In 1999 she went to Chicago where she studied food service management and French pastry. In 2004, following her graduation from the French Pasty School, she started to work as an Assistant Pastry Chef at Chicago Sofitel Hotel. In 2005 she came back to Turkey and began to work as Executive Pastry Chef at Beyaz Fırın. Between 2015 and 2017 worked in Emirgan Sütiş as an Executive Culinary Coordinator and Executive Pastry Chef and managed the foundation of Espressolab which is one of the trademarks of Sütiş Group. Between February of 2017 and December 2018 she held the Central Kitchen Production Manager position at D-ream Group in Doğuş Holding.

She joined Barry Callebaut in December 2018 as Head of the Chocolate Academy centre Turkey.


From 2005, she has attended continuing education training programs from well known European chefs such as Christophe Adam, Pierre Herme, Quentin Bailly, Francisco Paco Torreblanco, Emanuel Ryon, Jerome Langiller, Sebastian Canonne, Jacquy Pieffer and participated in organizations in Turkey and abroad to follow the latest sectoral developments. Her articles about pastry have been published in several magazines.

Şener Amran
Chef
Teaches in:
Turkey, Istanbul
Alexandre Bourdeaux
Alexandre Bourdeaux
Guest teacher

Callebaut® Ambassador

Alexandre started baking at a very young age and knew that baking cakes and traveling was his calling. His career started in a 1 star Michelin restaurant in Belgium where he learnt classic recipes he still makes today. Later Alexandre left for Italy to work in a new Belgian pâtisserie and then was invited to work at Four Seasons in Milan with the Chef Sergio Mei. He went on to open the first Four Seasons hotel in Cairo and head a brigade of 12 pastry chefs and bakers in a 5 star hotel at only age 23. He then worked in other Four Seasons Hotel at the Canary Warf London, Tokyo and Chicago. Alexandre than made a royal return to Belgium, catering at the Court of the King of Belgium, and then as a Pastry chef for Callebaut.
 
At Callebaut headquarters he could develop his passion to share his knowledge and keep growing by continuing to meet with chefs from around the world while giving demonstrations in the Chocolate Academy™ and overseas. Alexandre became head of the Chocolate Academy™ in Belgium and led the opening of the new Chocolate Academy™ Callebaut in 2014, marking an historical moment in the story of the brand.
 
Alexandre keeps collaborating with Callebaut, but today he has spread his wings and has launched his own company in 2016 Pastry & chocadvice to give advice, help & solutions in the world of pastry and chocolate. In March 2018, he launch an online software "ganache solution" that help chefs to monitor their own recipes. He was judge together with Paco Torreblanca of an Italian television show "Best bakery". Alexandre is the perfect embodiment of his motto: ‘Live your dreams and work hard to achieve them’.
 
Andrey Dubovik
Guest teacher
Andrey Dubovik, born in Minsk, Belarus, started baking at home for fun in 2015. First éclairs and cakes, and while decorating them he learned to work with chocolate, and a whole new world opened for him. It wasn’t long before Andrey realised that he wanted to focus on working with this unique and versatile product. 
 
He read everything on the subject that he could lay his hands on and taught himself a number of techniques by watching films he found on Internet. Thanks to his enthusiasm and dedication, he soon began to make his mark in the world of chocolate and in 2016, he bought his first polycarbonate mould. 
 
He’s hugely passionate about his pralines, has an eye for detail and a natural flair for colour, all of which results in beautifully-produced creations. Although he has only just started on his career as chocolatier, he is already looking forward to the rest of the adventure.
 
Chocolate Academy Instructor
Guest teacher
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.

@cmorelchocolatier

Elio Rinaldi
Guest teacher
Teaches in:
Turkey, Istanbul
Hans Ovando
Guest teacher

Born in Spain, Hans is one of the world’s top pastry chefs. In 2013, he represented Spain at the World Chocolate Masters in Paris. Hans is in high demand as a pastry chef tutor and regularly demonstrates around the world.

Jean-Michel Perruchon
Guest teacher

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.

Johan Martin
Guest teacher

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”.

Jurgen Koens
Guest teacher

Jurgen has gained experience as a qualified chef, chocolatier and pâtissier at a range of renowned companies.

He has worked as a pastry chef at a number of starred restaurants, including Kromme watergang**, De Swaen**, Interscaldis** and La Gavroche *** in London, and has also worked in patisserie companies such as Artisan du chocolat, Vlaemsche broodhuys and on a cruise ship as a patisserie and bakery chef.
He was a product developer and demonstrator for Cnudde NV along with being pastry chef for the Benelux’s largest exclusive party caterer, Maison vd Boer.

Jurgen owns and runs the consulting company 4Pastry (jurgenkoens.nl) together with two patisserie/chocolaterie businesses in Eindhoven, namely Pastryclub 1.0 and 2.0 (pastryclub.nl).

In addition, he has won several gold awards at events including the Olympiade der Köche in Erfurt, the TT culinary ornamentation class in Assen and the Asia Culinary Cup in Bangkok.

Having gained several years of experience both at home and abroad, he thought it was high time to share his knowledge and teach others about the ins and outs of his profession.

 

Mehmet Yücel
Guest teacher
Teaches in:
Turkey, Istanbul
Melissa Coppel
Guest teacher

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.

Nina Tarasova
Guest teacher

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.

Vladislav Panchenko
Guest teacher
Teaches in:
Turkey, Istanbul
Vladislav Panchenko is a young confectioner from Kazakhstan with more than 7 years’ experience, currently living and working in Moscow. After three years of working in famous restaurants in Kazakhstan, he decided to go to France for one of the world’s best confectionery schools – Ecole Nationale Supérieure de Pâtisserie (ENSP). He successfully completed the course “Modern French Confectionery” under the guidance of famous chef Richard Hawke. 
Subsequently, he trained with the World Champion 2009 Confectioner Marc Riviere. At the same time, he studied French in order to read the pastry books in the original language and to be able to communicate with the great cooks in the same language and learn all the nuances of the difficult craft. 
After returning home, he worked for a year and a half as a confectioner. He then moved to Moscow and worked as a chef in the center of the CHOCOLATE ACADEMY in Moscow for 2,5 years. He left the academy in June 2018 and now he is a consultant in pastry and confectionery.