Chefs

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

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Andrés Lara

Pastry Chef

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Ramon Morató

Cacao Barry's Global Creative Director

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Daisuke Yamanouchi

Bean to Bar Expert and Cacao Barry Ambassador for Japan

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Frank Haasnoot

Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.

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Daniel Álvarez

Owner of Dalúa de Elche (Alicante)

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Josep Maria Ribé

Director of Chocolate Academy Barcelona

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Enric Monzonis

Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.

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Raúl Bernal

Winner of Lluís Santapau 2011 Trophy

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Francisco Migoya

Head of Pastry at Noma, Copenhagen.

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Olivier Fernández

Founder of MXBCN Bean to Bar Chocolate

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David Gil

Owner of I+Desserts and Pastry Chef

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Benoît Cornet

Pastry Chef

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Yun Eunyoung

Owner of Garuharu Seoul and Éclair Expert

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Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

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Gilbert Peña

Executive Pastry Chef for Joel Robuchon (Las Vegas)

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Ramon Perez

Executive Pastry Chef - Puur Chocolat (Sacramento, CA)

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Karina Rivera

Pastry Chef

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Adrian Ciaurriz

Former Head Chef at Espaisucre & Pastry Chef at Noma

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Paula Navarrete

Bean-to-bar Expert at Cacao Latitudes

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Paul Occhipinti

Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert

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Chefs

Melissa Coppel

Andrés Lara

Ramon Morató

Daisuke Yamanouchi

Frank Haasnoot

Daniel Álvarez

Josep Maria Ribé

Enric Monzonis

Raúl Bernal

Francisco Migoya

Olivier Fernández

David Gil

Benoît Cornet

Yun Eunyoung

Lauren V. Haas

Gilbert Peña

Ramon Perez

Karina Rivera

Adrian Ciaurriz

Paula Navarrete

Paul Occhipinti

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