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Our chefs

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.

Our award winning Guest chefs

Cedric Grolet

Cedric Grolet

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.

Melissa Coppel

Melissa Coppel

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.

Amaury Guichon

Amaury Guichon

One of the most respected pastry chefs in the world. Teaches classes around the world. Founder of the Pastry Academy Las Vegas. Author.

Daniel Alvarez

Daniel Alvarez

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.

Candy

Candy

Gold medallist in the FHC International Hotel West Competition, 2006. Winner of Sugar Art Gold Medal in the West Asia Games, 2015.

Nicholas Haelewyn

Nicholas Haelewyn

Awarded Paris’s Best Lemon Tart. Founder of Karamel Paris. Formerly travelled the world as an international development chef for the prestigious Ladurée.

Eunyoung Yun

Eunyoung Yun

Owner Chef of Garuharu patisserie in Seoul, Korea. Place first for chocolate bon bons in SIBA. Contributor to So Good magazine.

Antonio Bachour

Antonio Bachour

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.

Johan Martin

Johan Martin

Award-winning pastry chef, currently a patisserie consultant based in Paris and has taught students all around the world.

Jerome Landrieu

Jerome Landrieu

Director of A La Folie patisserie. Dessert Professional’s 2011 Top 10 Best Pastry Chefs in America. Judge for Savour Pâtissier of the Year.

Christophe Adam

Christophe Adam

Former Executive Pastry chef at Fauchon. Owns establishments L’Eclair de Génie and Adam’s Paris. Author of four stunning books.

Jordi Bordas

Jordi Bordas

Winner of Coupe Du Monde World Championships in 2011. Created his own pastry school in Spain. Ambassador for Ravifruit. Founder of the B Concept.

Frank Haasnoot

Frank Haasnoot

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.

Jean-Pierre-Wybauw

Jean-Pierre-Wybauw

Best-selling author and chocolatier for Barry Callebaut. Consulted and taught chocolate classes throughout the world.

Janice Wong

Janice Wong

Founder of 2am:dessertbar in Singapore. Previously worked in WD-50, Room4dessert, Per Se, Alinea and L20, Pierre Herme and Oriol Balaguer.

Christian Camprini

Christian Camprini

Holds the prestigious MOF title. Has previously worked in Michelin star restaurants Le Luis XV in Monaco and Bastaide Saint Antoine in France.

Alexandre Bourdeaux

Alexandre Bourdeaux

Global patisserie and chocolate consultant. Head of the World Chocolate Masters Committee. Former Executive Pastry Chef for Four Seasons hotels around the world.

Jean-Marie Auboine

Jean-Marie Auboine

Master Chocolatier and owner of Jean -Marie Auboine Chocolates. Finalist MOF Chocolatier 2011.

Kanjiro Mochizuki

Kanjiro Mochizuki

Technical Advisor of the Tokyo Pastry Association in Japan. Winner of Best Sugar Showpiece at the World Pastry Team Championships.

Koji Fujita

Koji Fujita

Executive Pastry Chef in Osaka, Japan. Winner of the Best Chocolate Showpiece at World Pastry Championships in Nashville.

Mathieu Barriquault

Mathieu Barriquault

Runs chocolate technology workshops at his business, CHOCOLAT etc. in Dublin, and at the Barry Callebaut Chocolate Academy in Chicago.

Michael Rispe

Michael Rispe

Executive pastry chef at Michelin Star restaurant Le Grand Véfour Restaurant, plus The Waldorf-Astoria Hotel and Gordon Ramsay Holding.

Paco Torreblanca

Paco Torreblanca

Named the Best Master Artisan Pastry Chef in Europe. Author of the Best Pastry Book of the World twice. Owns Totel pastry shop.

Philippe Marand

Philippe Marand

Gold Medal in the Charles Proust contest. MOF finalist 2008. Co-author of several books. Co-inventor of Mycryo cocoa butter.

Phillippe Vancayseele

Phillippe Vancayseele

Director of Chocolate Academy centre Canada. Technical Adviser at Callebaut Academy.

Sebastien Canonne

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.

Serge Alexandre

Serge Alexandre

2003 winner of the International Belgian Chocolate Awards (now World Chocolate Masters). Owned patisseries in Belgium and Japan.

Shiro Sawai

Shiro Sawai

Executive Pastry Chef at Salon de thé Pelignon in Tokyo. Winner at several international level pastry competitions, most notably Luxardo Grand Prix.

Stephane Glacier

Stephane Glacier

Awarded prestigious MOF in 2000. Awarded Meilleur Ouvrier De France Patissier. Best-selling author. Owns pastry shop, Pastries and Sweets.

Stephane Leroux

Stephane Leroux

Awarded prestigious MOF in 2004. Holds the title of Compagnon de France. Best-selling author of two cook books.

Stephane Treand

Stephane Treand

Awarded prestigious MOF in 2004. Executive Chef Consultant for Occitania. World Pastry Champion at the WPTC in Nashville, USA.

Brett Noy

Brett Noy

3rd place in the Bakery Masters in Paris. Managing Director of Uncle Bob’s Bakery and Creative Crusts Baking Company.

Carles Mampel

Carles Mampel

Founder of Spain’s leading patisserie, Bubo in Barcelona. Captain of the Spanish team in The World Pastry Team Championships. International patisserie consultant.

Francisco Migoya

Francisco Migoya

Currently Head Chef at Modernist Cuisine. Named ‘Master Artisan Pastry Chef’. Previously, Executive Pastry Chef at The French Laundry.

Philip Khoury

Philip Khoury

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