Head of Chocolate Academy™ Milano - Cacao Barry Chef, Italy

Alberto started taking his first steps in the Pastry world very early: immediately after his vocational training he started working in a bakery and later in an ice-cream laboratory.

A couple of years later he deeply fell in love with Pastry: after working in a local pastry laboratory he became eager to advance his skills by attending a whole-year course at the Etoile School. There he discovered the highest Pastry standards.

In Cortina he later met Beduschi who introduced him to the Chocolate World. He further developed his pastry skills in luxury hotels in Milan, Marittima and in a restaurant in Bergamo.

He worked as a Chocolate Chef at the Stefano Laghi’s laboratory, to finally meet Ramon Moratò in 2007 at the Chocolate Academy, where in 2010 he started his path in Barry-Callebaut as a Technical Advisor. He collaborated personally in the opening of the Chocolate Academy in Milan of which he became the director at the beginning of 2019.

Gelato Chef, Chocolate Academy™ Milano

Ciro Fraddanno was born and grew up in the family ice cream shop in the Sorrento Coast. After school, he improved his pastry knowledge and, at very young age, he arrived in CAST Alimenti where, as an intern first, then as trainee and then as a teacher, he personally experienced the joys of this art.

He worked with world champions Cristian Beduschi and Luigi Biasetto, the latter experience transformed him in a profound and lasting way.

Desiring to learn more, he then decided to cross the Alps, landing first in Paris, at "Helenne Darroze" two Michelin star restaurant; then in London at the Harrods department store and afterwards at the historic and enchanting Hotel Claridges. Tired of grey and persistent rain, he returned for a short period to his home, in the warm sun of the Sorrento peninsula, where he re-invented himself as Cocktail Manager.

But, in search of new challenges, he agreed to move once again and get involved, first as a management assistant at CAST Alimenti and then as coordinator of Athenaeum Comprital.

However, the only passion that has long been part of his daily life, is the love for ice cream. A passion which Fraddanno has made a real profession that has involved him in studying, creating and using ice cream in the various gastronomic spheres, always discovering new combinations and vast applications.

Since January 2018 he is Chocolate Gelato chef at the Chocolate Academy™ Milano where he shares his passion for gelato.

Sourdough & New Product Development Specialist , United Kingdom

Daniel Nemeth, from a little village of Ingleton, North Yorkshire, is the founder of Seasons Bakery, world renowned for its famous Sourdough, artisan pies and now its amazing pastries.

Daniel has over 300 awards relating to his fabulous creations. The newest one of which is his free from croissant which won the top accolade at this year's baking industry awards.

Daniel creates new and fantastic flavors and pushes boundaries in all fields of baking. He is most famous for the world-renowned Beetroot multi-seed sourdough which has won many awards including Britain's Best Loaf.

Daniel's wife Charlotte and children all have an active part in the bakery which operates all year round. The free-from is becoming a massive part of Seasons bakery and Daniel and Charlotte are aiming to be free-from palm oil in all products before April.

Dan loves creating new things that have never been done before and thinking outside the box which has now made him famous in creating new products for much larger companies on the side of his day-to-day work life.

Daniel says he loves going around meeting other passionate bakers and business owners, creating something special with them and breathing a new path or direction within their business. Daniel quotes "The feeling I get when leaving a business after creating something specific to them which makes the counter look so inviting to the customer gives me the most fantastic feeling. Also going back and seeing them selling hundreds a week is amazing."

If you ever get the pleasure of meeting The Sourdough King, as he is now referred to in the bakery world, you will never forget his amazing talent, skill, and passion.

Healthy Pastry Chef, World Champions of Art Sucres 2014, France

Intended for a professional sports career, Johanna Le Pape decided to go to Australia for 1 year in order to improve her English but also to recharge her batteries and think about her future.

During this trip, she was hired in a bakery in Perth as a team manager, the opportunity for her to discover a new world. Love at first sight takes place, during her working days she takes the opportunity to spend time in the kitchen and learn pastry techniques from her colleagues.

One thing is certain, on her return to France, she will pass the CAP pastry to follow her new vocation. After obtaining her CAP, she trained with the greatest chefs in major Parisian palaces (Le Meurice, with Cédric Grolet, Le Lutecia, etc.). However, Johanna wants to go even further and stand out. Her love for sport and physical and moral well-being led her to rethink contemporary pastry.

For her, combining indulgence and well-being is the leitmotif. She thus decides to create her own consulting company and travels to the four parts of the world to share her philosophy of healthy, responsible and conscious eating.

Many brands have trusted her for several years in this process of satisfying the new aspirations of society. Nowadays, eating well and taking care of your planet and your body is a real and common one for more and more people.

In 2019, still in her transmission process, she took over the reins of the Initiation Gourmande culinary workshop located at Porte Maillot, in the golden triangle of Neuilly-sur-Seine.

In 2020, she inaugurated the new identity of her workshop as she renames Atelier Auraé which corresponds to her philosophy as a committed chef. It offers cooking and pastry workshops for individuals and businesses in order to instil in as many people as possible the power that they have through their food.

Her workshop stands out by also offering customers a private vegetable garden, where they can pick their own fresh eggs, aromatic herbs, fruits and vegetables that they can cook at the workshop with the Auraé Chefs brigade.

Chef Johanna Le Pape was chosen by Pierre Hermé to be part of the new International Organising Committee for the new 2021 edition of the World Pastry Cup, alongside Christophe Michalak and Julien Alvarez.

Chef Pâtissier Chocolate Academy™ Switzerland, Germany

Originally from Germany, Leon Krohn learned the art of pastry-making in France with the French artisan guild “Les Compagnons du Devoir” which allowed him to work in different cities across France and overseas.

After working at Relais Dessert, Sadaharu Aoki in Paris, he expanded his skills and his know-how by working for small and big pastry and confectionery shops in Toronto, Grenoble and Marseille.

As sous-chef in research and development he joined the renowned luxury catering company, Potel et Chabot in Paris where he worked with Michelin-starred chefs and created desserts for events such as the tennis championship Roland Garros and the galopp horse races of the Qatar Prix de l’Arc de Triomphe. During this time Leon won the plated dessert trophy La toque an Breizh at the chocolate salon in Vannes.

After six years in France he decided to move to Switzerland to work alongside Joel Perriard, the Confectionery Chef of Barry Callebaut. Together they worked on concept development for major food manufacturing companies.

R&D Technical Services Expert, Belgium

Since Nick was younger he always had a passion for Bakery & Pastry. So logically when he was older he decided to attend the the Bakery - Pastry & chocolate school in "Ter Groene Poorte" in Bruges. Here he discovered his love for chocolates.

Nick started his career in a local bakery shop, but quickly made the switch to the biggest chocolate company in the world, Barry Callebaut. Today, he has been part of the Barry Callebaut family for more than 20 years. Here he learned all about chocolate processing from bean to bar on large scale. Later Nick was able to use his chef experience in the Application Lab.

Ever since, this has been is playground, working with the newest technologies available in the chocolate industry to do product development, sample creation, studies, give trainings and work together with customers on new innovations.

Beverage and Hospitality Specialist, The Netherlands

Paul discovered his passion for hospitality at a young age. After gaining experience at restaurant Pure C Paul was able to develop his skills and focus on the fascinating world of beverages.

He further expanded his expertise during various internships in London (Whistling Shop), Barcelona (Tickets bar / 41 grados) and Chicago (The Aviary). In 2014 Paul moved to Antwerp to set up and manage the bar at The Jane of Sergio Herman.

Later on Paul went his own way with Atelier Paul Morel where he currently shares his knowledge through consultancy, product development and events. Working together with professionals, being surrounded by guests, creating new recipes and challenging the extremes, is what Paul loves doing most. Always inspired by his travels and eagerness to work with other professionals.

His liquid creations represent creativity, purity and a unique experience which he likes to link to food and funky kitchen techniques. After having worked in Japan at the organic sake brewery, Terada Honke, Paul uses this versatile drink whenever he can.

Ryan Stevenson is an Australian pastry chef recently returned home after spending more than 20 years working overseas.

Upon completing his apprenticeship in Queensland, Ryan left Australia to work in 5 hotels, 3 Michelin Star Restaurants and famous pastry shops in the UK and Belgium. His last job was Director of the Belgium Chocolate Academy which is the flagship Academy for the Callebaut Chocolate Brand.

Ryan has won the title of Best Praline in the World in 2009 and has also been the Belgium Chocolate Master twice. Ryan represented Australia in 2014 with Dean Gibson as his coach to achieve 3rd place at the Asian Pastry Cup.

Currently he is living and working on the Gold Coast.

R&D Technician Application Lab Wieze, Belgium

Wim Rottiers started his career as a patissier in an artisanal bakery in Lebbeke. Over the 3 years he spent there, he became so passionate about the chocolate world that he decided to join Barry Callebaut.

After seven years of learning how to master chocolate & chocolate products and working in one of the biggest chocolate factories in the world, he joined the Barry Callebaut R&D team in the Belgian application lab. Here, for the past 13 years, he has been mastering the most important chocolate applications: from confectionery to bakery & pastry, he helps Barry Callebaut customers to test & develop the delicious chocolate treats.