Meet the guest chefs leading our classes and inspiring us to innovate. Break new confectionery ground with their expert guidance and open teaching approach.
Melissa Coppel
CEO Founder
Andrés Lara
Pastry Chef
Ramon Morató
Cacao Barry's Global Creative Director
Daisuke Yamanouchi
Bean to Bar Expert and Cacao Barry Ambassador for Japan
Frank Haasnoot
Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
Daniel Álvarez
Owner of Dalúa de Elche (Alicante)
Josep Maria Ribé
Director of Chocolate Academy Barcelona
Enric Monzonis
Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
Raúl Bernal
Winner of Lluís Santapau 2011 Trophy
Francisco Migoya
Head of Pastry at Noma, Copenhagen.
Olivier Fernández
Founder of MXBCN Bean to Bar Chocolate
David Gil
Owner of I+Desserts and Pastry Chef
Benoît Cornet
Pastry Chef
Yun Eunyoung
Owner of Garuharu Seoul and Éclair Expert
Lauren Haas
Professor at the Culinary Institute of America (CIA), Greystone.
Gilbert Peña
Executive Pastry Chef for Joel Robuchon (Las Vegas)
Ramon Perez
Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
Karina Rivera
Pastry Chef
Paul Occhipinti
Meilleur Ouvrier de France 2018
Paula Navarrete
Bean to Bar Expert at Cacao Latitudes
Adrian Ciaurriz
Former Head Chef at Espaisucre & Pastry Chef at Noma
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