The patisserie scene is one of curiosity, innovation and dedication; factors which persuaded Kirsten Tibballs to open her own business, Savour Chocolate & Patisserie School, in 2002. In such a fast paced environment there is a need for constant creativity to develop new ideas and produce show stopping results. We’re fortunate enough to partner with some of the most creative chefs from across the globe to share their knowledge and expertise through our Guest Chef series.
Voted the Meilleur Pâtissier du Monde in 2017. Best Head Pâtissier in France in 2015, 2016 and 2017. Head of pastry at Le Meurice. Author of the book Fruits.
Winner of the ‘Chocolatier of the Year’ award 2013. Named one of Top Ten Chocolatiers in North America by Dessert Professional Magazine in 2016. Judge for Savour Pâtissier of the Year. Founder of Melissa Coppel School.
One of the most respected pastry chefs in the world. Teaches classes around the world. Founder of the Pastry Academy Las Vegas. Author.
Head of Dalua in Spain, teaching classes all over the world. Cacao Barry ambassador and author of Sweet Devotion: A modern vision of artisan bakery.
Gold medallist in the FHC International Hotel West Competition, 2006. Winner of Sugar Art Gold Medal in the West Asia Games, 2015.
Awarded Paris’s Best Lemon Tart. Founder of Karamel Paris. Formerly travelled the world as an international development chef for the prestigious Ladurée.
Owner Chef of Garuharu patisserie in Seoul, Korea. Place first for chocolate bon bons in SIBA. Contributor to So Good magazine.
Named one of the ten best pastry chefs in America 2011. Author of 3 books and owner of his own bakery and patisserie shop in Miami. Judge for Savour Pâtissier of the Year.
Award-winning pastry chef, currently a patisserie consultant based in Paris and has taught students all around the world.
Director of A La Folie patisserie. Dessert Professional’s 2011 Top 10 Best Pastry Chefs in America. Judge for Savour Pâtissier of the Year.
Former Executive Pastry chef at Fauchon. Owns establishments L’Eclair de Génie and Adam’s Paris. Author of four stunning books.
Winner of Coupe Du Monde World Championships in 2011. Created his own pastry school in Spain. Ambassador for Ravifruit. Founder of the B Concept.
Winner of the World Chocolate Masters in 2011. Former Executive Pastry Chef at The Victorian, Kuwait. Judge for Savour Pâtissier of the Year. Author of patisserie book Prisma.
Best-selling author and chocolatier for Barry Callebaut. Consulted and taught chocolate classes throughout the world.
Founder of 2am:dessertbar in Singapore. Previously worked in WD-50, Room4dessert, Per Se, Alinea and L20, Pierre Herme and Oriol Balaguer.
Holds the prestigious MOF title. Has previously worked in Michelin star restaurants Le Luis XV in Monaco and Bastaide Saint Antoine in France.
Global patisserie and chocolate consultant. Head of the World Chocolate Masters Committee. Former Executive Pastry Chef for Four Seasons hotels around the world.
Master Chocolatier and owner of Jean -Marie Auboine Chocolates. Finalist MOF Chocolatier 2011.
Technical Advisor of the Tokyo Pastry Association in Japan. Winner of Best Sugar Showpiece at the World Pastry Team Championships.
Executive Pastry Chef in Osaka, Japan. Winner of the Best Chocolate Showpiece at World Pastry Championships in Nashville.
Runs chocolate technology workshops at his business, CHOCOLAT etc. in Dublin, and at the Barry Callebaut Chocolate Academy in Chicago.
Executive pastry chef at Michelin Star restaurant Le Grand Véfour Restaurant, plus The Waldorf-Astoria Hotel and Gordon Ramsay Holding.
Named the Best Master Artisan Pastry Chef in Europe. Author of the Best Pastry Book of the World twice. Owns Totel pastry shop.
Gold Medal in the Charles Proust contest. MOF finalist 2008. Co-author of several books. Co-inventor of Mycryo cocoa butter.
Director of Chocolate Academy centre Canada. Technical Adviser at Callebaut Academy.
Academic Dean for The French Pastry School. Winner of Meilleur Ouvrier de France in 2004. Coached the US Pastry World Champion team in 2002.
2003 winner of the International Belgian Chocolate Awards (now World Chocolate Masters). Owned patisseries in Belgium and Japan.
Executive Pastry Chef at Salon de thé Pelignon in Tokyo. Winner at several international level pastry competitions, most notably Luxardo Grand Prix.
Awarded prestigious MOF in 2000. Awarded Meilleur Ouvrier De France Patissier. Best-selling author. Owns pastry shop, Pastries and Sweets.
Awarded prestigious MOF in 2004. Holds the title of Compagnon de France. Best-selling author of two cook books.
Awarded prestigious MOF in 2004. Executive Chef Consultant for Occitania. World Pastry Champion at the WPTC in Nashville, USA.
3rd place in the Bakery Masters in Paris. Managing Director of Uncle Bob’s Bakery and Creative Crusts Baking Company.
Founder of Spain’s leading patisserie, Bubo in Barcelona. Captain of the Spanish team in The World Pastry Team Championships. International patisserie consultant.
Currently Head Chef at Modernist Cuisine. Named ‘Master Artisan Pastry Chef’. Previously, Executive Pastry Chef at The French Laundry.
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