Our Experts

Art of Chocolate brings together leading chocolatiers and chocolate industry professionals with a wealth of hands-on experience, technical knowledge and creative insight.

Their expertise supports Art of Chocolate’s consultancy work, helping businesses develop new ideas, refine products and tackle technical challenges. It also shapes our professional training and masterclasses.

Our best Chefs

Recognized and celebrated in the world of chocolate, our chefs have attained mastery in their field. Their understanding of ingredients, recipes and techniques brings both creative inspiration and practical insight to the development of chocolate products.

  • Stéphane Leroux

    An international instructor and consultant in chocolate and confectionery, Stéphane Leroux received the Meilleur Ouvrier de France Pâtissier Confiseur title in 2004. An author and technical advisor at Belcolade, he shares his expertise in chocolate craftsmanship and creative techniques.

  • Laurent Gerbaud

    A Brussels chocolatier trained at Céria, Laurent Gerbaud developed his craft through his chocolate business in Shanghai before opening his shop on Rue Ravenstein. His creations draw on his experience in China, bringing a distinctive perspective to Belgian chocolate.

  • Michel Eyckerman

    Michel Eyckerman brings expertise in chocolate techniques, including spraying and pad transfer, alongside training in bread, pâtisserie and chocolate. His work at the Belcolade Chocolate Center and award-winning craftsmanship inform his practical approach to professional chocolate education.

  • Jeffrey De Weyer

    A technical chocolate advisor at Belcolade, Jeffrey De Weyer shares chocolate innovations with professionals around the world. His expertise spans pâtisserie, panning, pralines and chocolate decoration, supported by specialist training and a silver medal in the Jacques Saey chocolate competition.

  • Mina Apostolidis

    Greek and based in Brussels since 2012, Mina Apostolidis combines Belgian know-how with inspiration from Greece and the Mediterranean. Passionate about sharing her knowledge, she specialises in vegan chocolates and recipes using less cream and more nuts and nut butters.

    Her distinctions include one gold, two silver and one bronze medal at Italy’s 2020 International Taste Awards, and inclusion in Gault&Millau’s Finest Chocolatiers in Belgium and Luxembourg for 2024–2027. She is a member of the French Culinary Academy.

Our Specialists

Our specialists include chocolate industry professionals who work in their area of expertise on a daily base who are renowned for their outstanding expertise and passion for creating chocolate in some of the most innovative, influential, and prestigious Maisons in Belgium.

  • Laurence Koutny

    Founder of Art of Chocolate, Laurence Koutny brings experience at Mars, Godiva and Levi’s to chocolate business consultancy. Her expertise spans brand strategy, product and packaging innovation, retail and international distribution, supporting established brands and entrepreneurs in developing their chocolate activities.

  • Sylvestre Awono

    Sylvestre Awono combines hands-on experience in cocoa farming and traditional fermentation with expertise in food technology, microbiology and aroma extraction. His research and business development work at Puratos includes bakery ingredients and sustainable cocoa and chocolate.

  • Peggy Van Lierde

    With a background in journalism and leadership of Brussels’ Choco-Story museum, Peggy Van Lierde brings extensive knowledge of Belgian chocolate heritage. The granddaughter of Godiva founder Pierre Draps, she connects chocolate history with cultural routes, education and visitor experiences.

  • Joëlle Leboulch

    Joëlle Leboulch has extensive experience in premium chocolate retail, including management roles with Pierre Marcolini and Godiva. Her expertise covers store operations, commercial performance, customer experience and people management, supported by a background in dietetics and food retail.

  • Marie-Amélie Ormières

    With two decades of experience across cocoa and chocolate, Marie-Amélie Ormières specialises in sustainable sourcing, business transformation and collaborative projects. She supports entrepreneurs with cocoa selection, brand positioning and recipe creation, combining quality, ethics and shared value throughout the supply chain.

  • Julien Simonis

    A bioengineer with an MBA, Julien Simonis brings experience in cocoa research, sensory analysis and chocolate product development. His work spans consumer brands including NewTree and Godiva and research at Puratos, combining scientific expertise with a personal passion for taste.

  • Laurent Fassino

    Laurent Fassino combines experience in niche and mass-market chocolate with expertise in retail, operations, export and business development. As an independent producer of fair and organic chocolate through La Maison du Cacao, he understands the journey from bean to finished product.

  • David Deblauwe

    Trained in bakery and food science, David Deblauwe has developed extensive experience at Puratos in ingredients and industrial baking processes. His background includes international sourdough development and global business development for the Belcolade and Chocolanté chocolate brands.

  • Laura Vigot

    Laura Vigot specialises in packaging development and innovation, with international experience across brands including Godiva, Lipton Ice Tea and Stella Artois. Her work spans packaging implementation on production lines worldwide and award-winning projects, alongside mentoring future packaging engineers.

  • Virginie Detournay

    A bioengineer specialising in chemical and bio-industrial sciences, Virginie Detournay brings experience in chocolate research and development at Puratos. She develops customised recipes for specific market needs and helps translate formulations into practical production processes.

  • Mathieu Bours

    With a background in business engineering and environmental management, Mathieu Bours brings expertise in cocoa’s environmental and commercial challenges. His work with Cercle du Cacao and direct encounters with cocoa farmers inform a broad understanding of cocoa production and its supply chain.