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.
Chef Dimitri began his culinary training at the age of 14 in France. In 1998, he traveled to the United States and started working for François Payard at his New York City Shop. From there, he joined the Bellagio Hotel opening team in Las Vegas, NV with MOF (“Meilleur Ouvrier de France”) Jean-Philippe Maury, as Assistant Pastry Chef. His team provided desserts for four restaurants, a 24-hour café and two pastry shops, in addition to creating all wedding cakes and room service desserts. Chef Dimitri then applied his pastry expertise at the Ritz-Carlton Corporate hotel in Atlanta, before traveling to Chicago in 2002. He helped open the Hotel Sofitel Water Tower and served as Executive Pastry Chef. From 2003 to 2011, he worked in his own Pastry Shop, Vanille Pâtisserie. Chef Dimitri has shared his techniques and passion with the students at the French Pastry School, focusing primarily on cakes, tarts and entremets. In May 2013, Chef Dimitri joined The Peninsula Chicago, where he oversaw pastry development for all food and beverage operations in the hotel. Chef Dimitri joined Barry Callebaut in 2019 and is the Head Chef at the Chicago Chocolate Academy.
Over the course of his career, Chef Dimitri has received many accolades. He was awarded three gold medals at the Atlanta Pastry Classic Competition in 2001, and was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines in 2007. Chef Dimitri was named a World Pastry Champion in 2008, in 2009 he was admitted as Academician into the Academie Culinaire de France, and was a finalist for the MOF in 2011
Lauren V. Haas is the Gourmet Lead Chef for North America, overseeing the Chicago and Montreal Chocolate Academy™ Centers. Well versed in the foundations of classical pastry and emerging trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. In 2016, Dessert Professional named Lauren one of the Top 10 Pastry Chefs in America, and in 2018 Bake Magazine named her one of the nation’s Top Educators. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. Lauren has been a long-standing member of the prestigious Cacao Barry Ambassador's Club, and prior to joining Barry-Callebaut, she served as an Associate Professor at Johnson & Wales University. Previously, Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, the Hotel du Pont, and the Inn at Little Washington. Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds bachelor’s in Baking & Pastry Arts from Johnson & Wales University.
Mark Seaman is a Certified Master Sugar Artist specializing in bakery applications, botanically-correct gum paste flowers, and wedding cakes. He has owned two successful business ventures including an exclusive wedding cake boutique and a separate retail bakery, both in the Chicagoland area.
Mark has been heavily involved in a number of professional baking organizations, including the Retail Bakers Association where he was the Chair of the certification program for master bakers and cake decorators.
Throughout his career Mark has been recognized numerous times for his craftsmanship. In 2013 he was honored by Dessert Professional Magazine as one of Top Ten Cake Designers in North America.
Prior to joining the Chocolate Academy in Chicago in that same year, Mark was an instructor at the French Pastry School. He has served on the Editorial Advisory Board of American Cake Decorating Magazine and is an Adjudicator for Sugar Artist Certification for the International Cake Exploration Societé.
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.
Head Chef, Pastry Chef, Chocolate Academy™ Montreal
Chef Nicolas Dutertre comes from one of the most renowned schools for craftsmanship in France, Les Compagnons du Devoir, where he learned the qualities embodied by the best pastry chefs: precision skills, hard work, respect and knowledge sharing. He honed his craft with many Meilleurs Ouvriers de France (MOF) at the École Nationale Supérieure de la Pâtisserie Française. After five years alongside world champion pastry chef Christophe Michalak at the famous Plaza Athénée in Paris, Chef Nicolas decided to move abroad and settle in Montreal, where he focused for many years on perfecting the craft of macarons, often being asked to judge international competitions and helping his peers in perfecting their skills. Chef Nicolas has been part of the Chocolate Academy™ Montreal team since 2014, where he divides his time between creative pursuits and sharing his expertise with professionals and students. In October 2021, Nicolas assumed the role of Head Chef for the Chocolate Academy Montreal and today leads the team of chefs.
United Kingdom, Banbury
Brasil, São Paulo
Chocolate Academy Online
United Kingdom, Banbury
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.
He is one of the most respected and refined ice cream masters in the world. 25 years of experience, World Pastry Champion in Lyon 1999 with France, and Meilleur Ouvrier de France Glacier 2000, are milestones of the life of a great professional. His work philosophy in formulation is well explained in his book, Apprenez l’Art de la Glace et des Sorbets (2002), available only in French. The book details ice cream making from the traditional French perspective, with the ideal formulation to boost the ice creams’ flavors and textures to the max. Ice creams and sorbets, ice cream aperitifs, ice cream petit fours, nougats, plated desserts, savory ice creams, ice cream cups, among other creations, are found within the pages of this great book.
His last adventure is the opening of the ice cream shop, Une Glace à Paris, in 2015, with which he returns to ice cream, his true passion. In collaboration with the pastry chef Olivier Ménard, this ice cream shop recreates great classics of pastry and ice cream through an ornamental aesthetic, inspired by the past and with a very personal vision of the flavor influenced by travel. In his creations, Ryon proposes attractive sets of textures, which take the customer to a new level in the tasting of ice cream, with creations that reinterpret the past with the mastery of one of the most refined and versatile professionals.
Beyond ice cream making, his versatility in other disciplines such as pastry and plated desserts is also well-known, a virtue that has deepened in his time in Café Pouchkine and in the creative development of the desserts of the restaurants of the prestigious chef, Anne-Sophie Pic.
“Art made with chocolate and sugar is a passion for me, almost to the point of being a disorder - I would say. Eventually, chocolate has more business-related implications, but the use of sugar has grown a lot recently and this gives me great satisfaction."
Italian champion in pastry in 2010, he was the vice champion of the Coupe du Monde de la Patisserie in 2011. Executive pastry chef at the patisserie Pannamore in Vasto, Italy, he has often been to Australia to export the art of Italian confectionery and over the years has focused more and more on chocolate and sugar arts. He won the Coupe du Monde de la Patisserie in 2015. Since then Emmanuele has been travelling the world to share his passion and knowledge.
Chef Eunyoung is admired for taking European classics and giving them a cultural twist. Her Pastry shop, GARUHARU, in Seoul, Korea has gained so much attention that Chef Eunyoung has expanded her line up to include much more than her trademark eclairs. Her style is modern, designed with maximum attention to presentation, taste and texture. She is known for her eclairs, bus also dazzling cakes with clear flavors and charming concepts. Explore the delicate, clean aesthetic of her tarts, eclairs and petit gateaux in this Masterclass. Chef Eunyoung will demonstrate her creations, and students are able to ask questions along the way as they experience all of her techniques firsthand.
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.
With over 25 years of experience. Born and raised in France, Jerome came up in the industry while working under some of the nation’s top chefs. Upon honing his mastery and reaching impressive placement in numerous prestigious competitions, Jerome was recruited to open the Barry Callebaut Chocolate Academy in Chicago. As time goes by, Chef Landrieu’s list of accolades continues to grow:
- 1st place for Sugar Artistry & 2nd place for Artistry at Chocolat by Pascal Caffet
- Team France substitute at the Pastry World Cup
- 1st prize for tasting selection at Salon du Chocolat in Paris
- Placed in Semifinals at Meilleurs Ouvrier de France Compétition
- Voted among Top 10 Pastry Chefs in the United States by Dessert Professional Magazine
Stohrer, the oldest patisserie in Paris, was founded in 1730 by King Louis XV’s pastry chef, Nicolas Stohrer. Still located rue Montorgueil, this establishment has taken on mythical qualities over time. Now listed as a historical site, its lavish décor was designed by a student of Paul Baudry, who decorated the Opéra Garnier.
Century after century, this mecca for both sweet and savory delicacies, where everything is prepared in-house, has offered the best of classic French pastry. Rum babas (invented by Nicolas Stohrer himself), puits d’amour, old-fashioned religieuses, exceptional vol-au-vent...
The Dolfi family, who owns the House, is faithful to tradition and wishes to keep the spirit of Stohrer alive, relying on its incomparable legacy and the know-how of head pastry chef Jeffrey Cagnes.
Currently a Callebaut North America Ambassador and Head Pastry Chef at MAD in Houston, Texas, USA, where her aim is to continue to explore new approaches and create innovative experiences. Her professional experiences in Mexico, Spain, Argentina and Belgium and many of her past projects have helped Karla expanding her knowledge and expertise in the culinary sphere to improve myself when designing menus and establishing award-winning and solid pastry teams for restaurant openings. Karla’s work and creations have earned some accolades, including Pastry Live, Truffle Masters Houston, Houston Press. At-present, she leads MAD’s pastry team, where she carries out a creative pastry program which is seasonal, expressive, playful and eclectic.
Entering the Lycée Albert de Mun in Paris, he learned the rigor of a kitchen brigade however it was here where he discovered his passion for pastries; a choice he would choose time and time again. His apprenticeship began at the Georges V hotel, Le Cinq restaurant; it was here that he was to learn all the basics of pastry, guided by the hotel’s Pastry Chef, Fabrice Lecleir. A few years later he left this establishment for a chef de partie position at the Ambroisie restaurant, continuing his quest for knowledge and the importance of the quality and freshness of the ingredients.
The restaurant La Grande Cascade then proposed him to be Yannick Tranchant's sous chef, which was an incredible collaboration. The eventual departure of Yannick Tranchant lead him to the position as Pastry Chef at the age of 26. Following La Grande Cascade, it is at HUGO & VICTOR that gave him a sense of how to work in a shop and the idea to start such a project of his own. After which he left for Courchevel, La Table du Kilimandjaro; his meeting with Nicolas Sale and Glenn Viel, introduced him to a different ambience and a sense of fun -fortunately, as he would 2 years later join Glenn in the Le Strato restaurant Baumanière of Courchevel.
Finally his last step was as Executive Pastry Chef, under the wing of Yannick Alleno, for whom he worked for at the One&Only The Palm Hotel in Dubai and the opening of Sofitel Faubourg in Paris. His continuity of rediscovering methods, ingredients and products is all for the sole purpose of taste! Inspired by his diverse experiences, the richness of his encounters; he decided to live his life fully through the creation and interpretation of his Pastry - Tea Room.
Kirsten Tibballs, who Masterchef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
Kirsten represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London.
Kirsten makes regular appearances on TV, including Everyday Gourmet with Justine Schofield, and has presented numerous chocolate challenges on Masterchef to test and inspire the contestants.
She regularly contributes recipes and articles to a number of the world’s leading pastry publications including so good.., Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker. Kirsten self-published her first cookbook, Chocolate to Savour which won an award from Gourmand for Best Photography in the UK.
As an ambassador for leading chocolate manufacturer Callebaut, she regularly travels throughout Europe and the Asia Pacific demonstrating her craft.
To transfer her knowledge to other passionate foodies and professional chefs in Australia, Kirsten established Savour Chocolate and Patisserie School in Melbourne in 2002. Savour School has a state of the art facility in Brunswick and plays host to renowned international chefs each year. Savour is in fact the only cooking school in Australia that is solely dedicated to teaching the art of chocolate and patisserie.
Many of the school’s students have gone on to open their own boutique chocolate shops and patisseries around the world.
Passionate about patisserie, thus constantly bringing and developing new ideas and concepts into pastry. Chef Lawrence is self-motivated, and willing to take challenge. “He is a last-minute thinker, and has the evilest of ideas, but he is after all, a natural born artist”, choosing to join the profession for all the wrong reasons, Lawrence enrolled himself into a chef’s career because of the perceived “coolness” of the chef uniform. It was because he could “dress up like a professional” and “play with food” that enticed him to pursue an education in pastry/food sciences.
Also known as the award winner of Coupe De La Du Monde De Pâtisserie 2015 ( World Pastry Cup 2015- Lyon). World Ranking top 4th place world's best chocolate showpiece award culinare Singapore/Food & Hospitality Asia. The Mad Scientist’s imagination is out of the ordinary, as he does not work according to norms. He is in a league of his own, which earned him the title of World’s Best Chocolate Showpiece in 2015’s World Pastry Cup.
Taking pride from the title, he highly depends on his inner intuitions, and dislikes anything preplanned; instead, prefers to let things come together spontaneously through an intuitive self-expression. One can only imagine of what goes on in his mind when looking at his creations, as they often instill fear and spookiness, which often leaves an unforgettable mark in our memory stems.
After studying in Belgium and The Netherlands, she refined her skills with the funkiest Chocolatier, Dominique Persoone and the reknown chef Pierre Gagnaire.
During her ‘Tour the France’, she worked in the kitchen of Michelin-starred Restaurant le Cinq at the Four Seasons Georges V in Paris and the famed Maison Pic in Valence with Anne-Sophie Pic and Pastry Chef Philippe Rigollot.
While Pastry Chef of the Michelin-starred restaurant Caprice at the Four Seasons in Hong Kong, she is pursuing not only her dream of creating desserts but also participating in the World Chocolate Masters. She won the 2nd place to this competition in 2013 and she has been awarded the Best Hong Kong Pastry Chef in 2015.
In the past few years she trained pastry chefs in many different countries as Consulting Chef. Accompanied by a well known food-scientist she is currently investigating how we can go plant-based without sacrificing in flavour, yet staying as clean label as possible.
Chef Miquel studied at the Barcelona Pastry Guild School, combining his studies with his work at the Targarona Pastry Shop and later at Bubó, a benchmark pastry shop in Barcelona.
He was lucky enough to work for a short but intense season in France in the team of the prestigious Frank Fresson Patisserie in Metz. For 3 years, he was the Pastry Chef of the Dos Cielos Restaurant in Barcelona with 2 Michelin stars, where he began to find his own path in the sweet world. Miquel Guarro is the youngest winner of the Lluís Santapau Trophy in history, an award that recognizes him as Best Chocolate Master 2013. In 2013, he joined the Chocolate Academy BCN team as a pastry chef for the Cacao Barry brand. He is co-author together with Ramon Morato, Josep Maria Ribe and Raul Bernal of the book '' Four in One '' (in the limits of chocolate.) He is part of the 21º Brix collective, an association that works for the development and dissemination of artisan pastry in the country. In 2019 he began his adventure as pastry director, at the prestigious Hofmann school in Barcelona.
Originally from southwestern France, pastry chef Nicolas Bacheyre has since his apprenticeship always sought to evolve alongside the best. Trained at Maison Pillon (Relais Dessert in Toulouse - France) by René Pillon and Yves Thuries (M.O.F), he continued his adventure in the United States with Chef Laurent Branlard (double world pastry champion) before joining Christophe Adam and Benoit Couvrand’s team at Fauchon Paris.
This 33-year-old chef is now obviously in command of the sweet offer of “Un Dimanche a Paris”, where he likes to create the desserts of the restaurant as those of the shop. He brings his experience, his technique, but especially his creativity and his particularity to weave a link between his two distinct sectors. He finds his inspiration mainly around fruits and seasonal products, combining aromatic herbs and spices. Keeping this aspect of gluttony and generosity, it applies daily to offer desserts lightened in sugars and textures, while preserving the essence of pastry: “Taste.”
Pure Sugar was born out of passion and love towards pastry and confectionery. The main profile of my company is a wide offer of trainings, courses and consultancy from the field of modern patisserie, all adapted to the individual needs of a client. What is never changing is my constant emphasis on high quality products, clean and optimized organization of work, as well as a creative and open – minded approach at every stage of product creation.
It all began over 10 years ago when out of my passion I started working professionally in the pastry industry. I gained my experience in a wide variety of different working places, such as cafés, hotels or training centers. I started my professional career in Haffner Hotel under the watchful eye of Michał Wiśniewski who passed on to me a need for perfecting my skills, hunger for knowledge and expertise.
The next important stage in my career was gaining a position of a Pastry Chef at Hilton Hotel in Gdansk. Over there, I come across fine dining at the highest level and at the same time I was able to continue perfecting and developing my competence, abilities and engagement.
During those times, driven by my passion, I was constantly learning, acquiring knowledge, reading trade literature, attending numerous courses and consistently practicing. As a consequence, I gained a position of a Technical Advisor at Chocolate Academy in Lodz, working for Barry Callebaut worldwide leader in production of chocolate. Over there, I learned how to pass on my knowledge to others and had a unique occasion to learn from the best Pastry Chefs in Poland and numerous other countries. I would like to mention such names as Ramon Morato, who, with his knowledge, skills and kindness, opened my eyes on the issue of what it truly means to be a professional; Mathieu Dienrinck who is the perfect example of ideal work organization, Jordi Bordas, Jarek Nowakowski, Krzysztof Ilnicki, Michał Iwaniuk and Maciej Rosiński.
I sincerely hope that experiences described above, extensive knowledge about ingredients, processes and techniques, as well as my creativity, will allow me to approach your needs and expectations professionally and in a personalized manner.
Paulo Gelateria was created in 2016 in Gdansk, Poland by Chef Pawel Petrykowski and Pawel Bodzicki. With over 10 years experience in food service as ice cream chef they develop a full transparent and natural ice cream franchise : Paulo Gelateria. The name ‘’Paulo Gelateria’’ is the polish translation for the name ‘’Pawel’’.
Chef Pawel Petrykowski is 2015 Polish ice cream champion and ranked #9 Ice cream chef in the world championship in 2016. He is also a regular teacher at world renown Ashanti Culinary School located in Łódź, Poland.
Paulo Gelateria’s philosophy is all about flavour and transparency : standard flavours are sublimed by using the most premium ingredients, and ‘’avant-gardiste’’ flavours are mastered to perfection, combined with a great customer experience in each store.
He started baking early on with his uncle and continued as an apprentice with him. At the end of his apprenticeship, he continued his journey at Plaza Athenée Hotel in Paris beside Christophe Michalak.
In 2009, He decided to leave France and work in Dubai for 6 years, from a 5 star hotel to a semi industrial bakery. Since 2016,he has been the Master Baker of Research and Development of Eurogerm USA, a French/American company specializing in dough conditioners, bread mixes and pastry mixes. It has been an opportunity of growing his knowledge in technology and understanding the importance of ingredients and processes from artisan to industrial bakers.
Formed in the EPGB (Escuela de Pastelería del Gremio de Barcelona) where she currently teaches and graduated with honors in her class. Her grand passion is chocolate, which drove her to compete in two events that led her to her first prize in the international of chocolate figures and to become the best chocolate teacher in Spain in 2019 after winning the Lluis Santa Pau trophy. Teaching is also one of her greatest passions; it has allowed her to teach classes around the world. “It is a real privilege to be able to teach this course in the Chocolate Academy Chicago and I hope to demonstrate a bit of me during these days”
Chef Vinesh Johny is the co-founder and Executive Pastry Chef of Lavonne Academy of Baking Science & Pastry Arts, Bangalore. After graduating from culinary school, he went on to work with The Oberoi Group of Hotels and Starwood Hotels & Resorts, in various capacities. He set up India’s first international specialised baking academy in 2012, at the age of 24, with the aim of making pastry arts a mainstream career choice.
In the brief years since he set out on his journey as chef-educator-entrepreneur, Chef Vinesh has added many feathers to his cap. He holds the honour of being one of the only two Indians to be featured on the inaugural ‘Forbes 30 under 30 Asia’ list for 2016. He was presented the prestigious Restaurant India Award 2016 for Pastry Chef of the Year.He has been recognized by Forbes as the ‘Forbes All Star Alumni Asia’ list 2017 & 2019, one that features revolutionary game changers. Adding to his list of laurels is his being profiled on CNN’s ‘India 20 Under 40’. Additionally, he was also chosen to be the WorldSkills Expert, officially representing India at WorldSkills Abudhabi 2017. Winning the first ever Silver Medal for India at WorldSkills 2017 was a moment of pride for the entire nation.
Being the national expert, he has been engaged in training the Indian team for the Worldskills competition that was held in Kazan. Chef Vinesh is currently the Chief Expert for World Skills International. 2020, witnessed the launch of his very own cook book along with Chef Andres Lara that features some of his favourite elements keeping a modern day cafe in mind along with desserts that are aspirational for any amateur baker. New School Sweets is a book for all pastry lovers be it beginner or professional.
23 years old, the chocolatier Yvan Chevalier, who grew up in Bain-de-Bretagne, was introduced to the population. "As part of his studies, Yvan Chevalier turned to a BEP pastry at Louis-Guilloux high school in Rennes," began the elected.
The young apprentice follows a one-month internship at Laurent Le Daniel in Rennes. This is where the profession and know-how are transmitted. Yvan Chevalier wishes to continue. To complete his skills, he enrolled in additional training in Nantes. There, he meets the famous chocolate maker Vincent Guerlais, who offers him a job as a worker in his chocolate factory. "At the end of his studies, Yvan Chevalier then joined the house Vincent Guerlais, Franklin Street, Nantes. "
Pastry Chef at 22.
The establishment is a recognized place for the production of pastries, macaroons and other quality chocolate specialties. Yvan quickly rose through the ranks, to be the chief chocolatier today.
The mayor went on to list the different distinctions of the young pastry chef: "Participation in television shows, especially Who will be the next great pastry chef? in 2013, on France 2, world chocolate championship, etc. "
In 2011, he had already won the 1st prize of the Serbotel contest. "At the end of 2018, Yvan Chevalier received the prestigious title of Meilleur Ouvrier de France in the chocolate-confectioner category. At this level of excellence, the products you design are almost more works of art than food."
Yvan Chevalier knew from an early age that he wanted to become a pastry chef, "by dint of making Breton fars with my mother." In response to the mayor who asked him what his future goals were, Yvan Chevalier replied: "I would see myself opening my own shop near Rennes, to keep my roots. A shop where I could work hard, but for me, and share my specialties, like my chocolate treats. " To consume without moderation.