Our Experts

Our masterclasses instructors include top luxury chocolatiers renowned for their outstanding expertise and passion for creating chocolate in some of the most innovative, influential, and prestigious Maisons in Belgium.

 
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Our masterclass instructors are industry professionals who work in their area of expertise on a daily base and are excited to share their knowledge with chocolate passionates from around the world.

 
 

Our Best Chefs

 
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Stéphane Leroux

International instructor and consultant, Stéphane Leroux is a reknown Confectioner and Chocolate maker. He won several prestigious awards, such as Meilleur ouvrier de France Pâtissier Confiseur in 2004, bronze medal in 2002 and vice Word Champion in 2004 at the World Pastry Team in Las Vegas. He also wrote different books, "Matière Chocolat" in 2008, "Le Praliné" in 2013 and "Bleu Chocolat" in 2018. He's also a technical advisor at Belcolade.

Meet him at :

The Art of Creating

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Laurent Gerbaud

Graduated in Medieval history, Laurent Gerbaud is the grand son of a baker and confectioner in Brussels. Alongside his studies, he also followed a Céria course in Brussels to become a baker-confectioner and chocolate maker. Once he had his diploma, Laurent Gerbaud flew to Shanghai to launch his own chocolate business.

Back in Brussels, he opened his first shop in Rue Ravenstein where you can discover all of his creations inspired by his stay in China and experience his atelier and coffe shop.

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Meet him at :

The Art of Creating

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Michel Eykerman

• Chocolate center Supervisor Belcolade

• Expert in all Chocolate techniques

• Technical Diploma Bread Patisserie and Chocolate

• Golden Medal “Les Pellons d’or 2013(European)

• Golden Medal “Richmont Cup 2014” (Belgian)

• Member of Richmont Club / Master Baker Belgium

• Golden Medal “Fonds Arthur Troch” 1998

• Silver Medal “Chocolade op het spoor” 2009

Meet him at :

The Art of Perfecting | The Art of Making | The Art of Selling

Our Specialists

 
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Sylvestre Awono

• Passionnate of cocoa farming (worked in cocoa farm in Cameroon)and of traditional fermentation(palm wine confection, Manioc fermentation in Cameroon)

• Food technology engineering – Gembloux Agro-BioTec University of Liège

• Entrepreneurship Management - University of Liège

• Master in Management – HEC Liège

• Aroma extraction : coffee - Belgium, vanilla - Mauritius

• Essential oil extraction: Ylang-ylang, vetiver, … – R. D. Congo

• Microbiology,Yeast fermentation – University of Liège, Puratos

• R&D management – Puratos

• Business development of Bakery ingredients, sustainable cacao/chocolate – Puratos

Meet him in :

The Art of Creating

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Christel Campo

• Food scientist

• Graduation in Flavours chemistry at ISIPCA

• 12 years of experience at Puratos as Multi-dimensional expertise related to Taste in processed food products.

• Build competences in knowledge on interactions between ingredients and flavours. communication about flavors and taste.

• Build knowledge in legal affairs about flavors (better using of flavors and international advice)

• Co-Creator of Cyrano box at Belcolade

• Owner of Foodizz: Providing high quality Patisserie products to Premium Food companies and retailers is our core mission.

Meet her in :

The Art of Perfecting

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Laurence Koutny

• 17 years of experience in the chocolate industry (Mars& Godiva)

• Experience working in several areas at Godiva including: Marketing and Merchandising Director for Europe, International Innovation Director (product and packaging),Global Marketing and Public Relations Director.

• Consultant for a Bean 2 Bar, an Icelandic company and various chocolatier in Belgium.

• Strong Retail and global distribution experience with 14 years of experience at Levi’s Europe

• Winner of the 2013 Belgian Business Manager Trends Woman award.

• Frequent features speaker at chocolate & packaging forums/conferences

• Always ahead of the new chocolate packaging trends and needs

Meet her in :

The Art of Selling

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Peggy Van Lierde

• Diploma of journalist and worked for RTL for 7 years.

• Director of Brussels choco story museum since 2007

• Granddaughter of Pierre Draps, founder and Chocolate creator of Godiva

• Creator of « la route belge du chocolat » and chocolate way

• Organizer of International Chocolate award

Meet her In :

The Art of Making | The Art of Perfecting | The Art of Selling

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Emily Vilette

• International Product Manager Real Chocolate at Puratos NV.

• Extensive chocolate experience in the sector, at Puratos and in B2C companies.(Godiva)

• Expertise in NPD and innovation, international strategy, marketing & communication as well as retail.

• Passionate about chocolate and its taste and she can share that passion during internal & external trainings on chocolate to sales and customers.

Meet her in :

The Art of Making | The Art of Selling

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Joelle Leboulch

• Experience of 12 years in a luxury and premium chocolate sector

• Retail Manager for Marcolini (own shop) and Godiva ( own shop & franchise) with a strong commercial and operational knowledge

• 5 years’ experience as Food Manager for Marks & Spencer

• Trained and sensitized to customer experience, operations excellence & people management

• Graduated in dietetics and passionate about cooking and chocolate.

• Joelle opened a franchisee of Belmond ,épicerie fine in the trendy area of Brussels -close to place du Chatelain.

Meet her in :

The Art of Selling

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Sabine Brusselmans

• International Product Manager at Belcolade

• 12 years’ experience in the Food Industry as a marketeer

• Foodie & chocolate lover

• Passionate about new food experiences and testing new trendy places in town

• Other passion for traveling the world, especially South America

Meet her in :

The Art of Perfecting

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Laurent Fassino

• 15 years practice in both niche and mass market chocolate industry

• Extensive expertise in retail, operations and people management

• Independent producer of fair and organic chocolate from bean to finished product : “La Maison du Cacao”

• Qualified in business development of chocolate brands, export and retailing infrastructure

Meet him in :

The Art of Selling

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Véronique Toefaert

• Oenologist, wine antiquarian, first woman worldwide to be nominated expert in rare & collectible wines

•Therapist, jungian psychoanalyst, kinesiologist, sensorial analyst of the 5 senses. Since a long time she explores the meaning of our senses

•Creator of taste (restaurants, guest tables, spice salts, voyage à travers les sens brand name)

•Coach Hotels/restaurants

• Masterclass 5SENSES, a philosophy, an art de vivre, a concept. To be able to name, to assimilate, to master our senses (The rediscovery of pleasures of the senses is surely the most efficient & intelligent health care)

Meet her in :

The Art of Perfecting

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Eric T'Scharner

• Administrator of BSD Creative Packaging solutions.

• BSD has 30 years of excellence in packaging for Chocolatiers and the Gift Industry.

• Best packaging specialist for the chocolate world

• Always ahead of the new chocolate packaging trends and needs

• Provide high quality and top service to its worldwide customer base.

  • Certified ISO 22000

Meet him in :

The Art of Making | The Art of Selling

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Alexandre Van Wessmael

Technical expert

• R&D Manager Chocolate – Process & Product Improvement at Puratos NV.

• More than 10 years in the chocolate industry.

• Chocolate production and quality expert at Belcolade.

• For 6 years, active in the chocolate R&D department where he leads the pilot plant and focusses on chocolate processing and technology.

• Driven by his passion for chocolate, Alexander developed a bean 2 bar workshop which allows him to share his knowledge and passion for chocolate with many others.

• Born in a family of bakers/chocolatiers and chefs

Meet him in :

The Art of Perfecting | The Art of Creating

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Mathieu Bours

Mathieu Bours works as a Conselor in environment and negociator at Cercle du Cacao. Graduated in Business Engineering at Louvain School of Management (UCL) in 2013 and in Environmental Sciences and Management in 2016, Mathieu Bours also acquired highly valuable skills during his numerous travels where he encountered cocoa farmers, enabling him to tackle cocoa issues with a transversal and crosscutting view.

Meet him in :

The Art of Perfecting | The Art of Making

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Julien Simonis

• R&D Manager, responsible for cocoa research and sensory analysis in the Chocolate department of Puratos.

• Bioengineer master from UCL (BE) and an MBA from Instituto de Empresa (IE, Spain).

• More than 12 year in the chocolate sector, both in consumer products (NewTree, Godiva)& in B2B

• Taste is a private passion as well, taking him all around the world to discover new cuisines, and at home with wine tasting.

Meet him in :

The Art of Perfecting