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Kirsten Tibballs
Pastry Chef & Director, Savour Chocolate & Patisserie School
Savour’s founder Kirsten Tibballs is a leading pastry chef and chocolatier in the industry.
Chef Kirsten has 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 for global competitions such as the World Chocolate Masters in Paris, the Patisserie Grand Prix in Japan and the World Chocolate Masters National selections in London.
As an ambassador for leading chocolate manufacturer Callebaut, she travels throughout the world demonstrating her craft.
Kirsten is the author of two cookbooks, Chocolate to Savour and Chocolate. She appears regularly on MasterChef Australia and contributes recipes and articles to the world’s leading pastry publications including So Good, Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker.
She is often referred to as the ‘Queen of Chocolate’ for her contribution to the chocolate industry.
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Paul Kennedy
Pastry Chef, Savour Chocolate & Patisserie School
Hailing from Ireland, Paul Kennedy has over 30 years in the chocolate and pastry industry.
Having worked in numerous exquisite restaurants honing his craft, Paul moved to Australia and continued his culinary dream as Executive Pastry Chef at Cairns International.
In 2007, Paul was the Winner of the Best Chocolates in the World at the World Chocolate Masters in Paris, joining a very exclusive club of winners of the award. He then had the honour of representing Australia in the Grand Prix of Patisserie in Japan.
Paul now works at Savour Chocolate & Patisserie School in Melbourne teaching thousands of students a year and mentoring several pastry champions, eager to follow in Paul’s illustrious footsteps.
Our previous guest chefs include:
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Alexandre Bourdeaux Head technical advisor for Callebaut. Head of the World Chocolate Masters Committee. Former Executive Pastry Chef for Four Seasons hotels around the world. |
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Christian Camprini Holds the prestigious MOF title. Has previously worked in Michelin star restraunts Le Luis XV in Monaco and Bastaide Saint Antoine in France. |
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Christophe Adam Former Executive Pastry chef at Fauchon. Owns establishments L’Eclair de Génie and Adam’s Paris. Author of four stunning books. |
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Janice Wong Founder of 2am:dessertbar in Singapore. Previously worked in WD-50, Room4dessert, Per Se, Alinea and L20, Pierre Herme and Oriol Balaguer. |
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Jean-Marie Auboine Master Chocolatier and Executive Pastry Chef at the Bellagio Resort and Casino in Las Vegas. Finalist MOF Chocolatier 2011. |
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Jean-Pierre-Wybauw Best-selling author and chocolatier for Barry Callebaut. Consults and teaches chocolate classes throughout the world. |
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Jerome Landrieu Director of the Barry Callebaut Chocolate Academy in Chicago. Dessert Professional’s 2011 Top 10 Best Pastry Chefs in America. |
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Kanjiro Mochizuki Technical Advisor of the Tokyo Pastry Association in Japan. Winner of Best Sugar Showpiece at the World Pastry Team Championships |
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Koji Fujita Executive Pastry Chef in Osaka, Japan. Winner of the Best Chocolate Showpiece at World Pastry Championships in Nashville. |
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Mathieu Barriquault Runs chocolate technology workshops at his business, CHOCOLAT etc. in Dublin, and at the Barry Callebaut Chocolate Academy in Chicago. |
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Michael Rispe Executive pastry chef at Michelin Star restaurant Le Grand Véfour Restaurant, plus The Waldorf-Astoria Hotel and Gordon Ramsay Holding |
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Paco Torreblanco Named the Best Master Artisan Pastry Chef in Europe. Author of the Best Pastry Book of the World twice. Ambassador for Barry Callebaut. Owns Totel pastry shop. |
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Philippe Marand Gold Medal in the Charles Proust contest. MOF finalist 2008. Co-author of several books. Co-inventor of Mycryo cocoa butter. |
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Phillippe Vancayseele Director of Chocolate Academy center Canada. Technical Adviser at Callebaut Academy. |
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Sebastien Canonne Academic Dean for The French Pastry School. Winner of Meilleur Ouvrier de France in 2004. Coached the US Pastry World Champion team in 2002. |
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Serge Alexandre 2003 winner of the International Belgian Chocolate Awards (now World Chocolate Masters). Owned patisseries in Belgium and Japan. |
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Shiro Sawai Executive Pastry Chef at “Salon de thé Pelignon” in Tokyo. Winner at several international level pastry competitions, most notably Luxardo Grand Prix. |
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Stephane Glacier Awarded prestigious MOF in 2000. Awarded Meilleur Ouvrier De France Patissier. Best selling author. Owns pastry shop, "Pastries and sweets". |
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Stephane Leroux Awarded prestigious MOF in 2004. Holds prestigious title of Compagnon de France. Best selling author. |
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Stephane Treand Awarded prestigious MOF in 2004. Executive Chef Consultant for Occitania. World Pastry Champion at the WPTC in Nashville, USA. |
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Brett Noy 3rd place in the Bakery Masters in Paris. Managing Director of Uncle Bob’s Bakery and Creative Crusts Baking Company. |
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Frank Haasnoot Winner of the World Chocolate Masters in 2011. Executive Pastry Chef at The Victorian, Kuwait. |
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Carles Mampel Owner of Spain’s leading patisserie, Bubo in Barcelona. Captain of the Spanish team in The World Pastry Team Championships |
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Francisco Migoya Currently Head Chef at Modernist Cuisine. Named “Master Artisan Pastry Chef”. Previously, Executive Pastry Chef at The French Laundry |
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Antonio Bachour Named one of the ten best pastry chefs in America 2011. Author of 3 books and owner of Bachour Bakery and Bistro. |
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Johan Martin Award winning pastry chef, currently a teacher at Bellouet Conseil School in Paris and has taught students all around the world. |