Chocolate Ambassadors

The Chocolate Ambassadors form a vibrant network that brings together chefs, pastry chefs, master bakers and confectioners of international reputation. They share a common mission: to transfer know-how in Callebaut chocolate and processing techniques to other craftsmen all over the world. You can meet the Chocolate Ambassadors at Callebaut trade fairs, specialist courses, demonstrations and seminars where they supplement the work of the Academies and Technical Advisors.

The Chocolate Ambassadors support us in the development of new products, product concepts, packaging, recipes and training events too. Their feedback keeps us in touch with today’s professional expectations to best address your needs.

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Chocolate Ambassadors

United Kingdom

Gary Hunter
Gary Hunter
Westminster Kingsway College

Position:
Head of Culinary Arts
Expertise:
Pastry, Confectionery, Chocolate, Sugar Work & Cuisine
Speciality:
Chocolate, Truffles, Bonbons, Chocolate Display Pieces
Distinctions/Awards:

2003: Awarded the Palmes Culinaires by the Association Culinaire de France for leading expertise in pastry and education

Mark Tilling
Mark Tilling

Position:
Head Chocolatier at Squires Kitchen
Expertise:
Pastry, Confectionery, Chocolate
Speciality:
Chocolate, Truffles, Bonbons, Chocolate Display Pieces
Distinctions/Awards:

2007 - 2009: UK Chocolate Master

Willie Pike
Willie Pike

Position:
Consultant
Expertise:
Chocolate, Pastry, Cuisine
Speciality:
Chocolate, Truffles, Bonbons
Distinctions/Awards:

60 gold medals both as an individual competitor and team player
2008: M.B.E. from the Queen for his contribution to the Hospitality Industry