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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

Cyprus

Yiannos Gregoriou
Yiannos Gregoriou
Four Seasons Hotel, Cyprus

Position:
Executive Pastry chef
Expertise:
Pastry, chocolate
Speciality:
Pastry, pralines, truffles, chocolate, gateaux
Distinctions/Awards:

1995: Silver medal in "Petits Fours" in Cyprus
1997: Silver medal in "Pastry Chef Competition" in Cyprus
1997: Gold medal in "Chef Team Grand Prix Competition" in Cyprus
1998: Bronze medal in "6 Restaurant Plated Desserts Competition" in Malta
1998: Bronze medal in "Chef’s Team Grand Prix Competition" in Malta
1998: Silver medal in "Chef’s Team Six Course Menu" in Malta
2004: Silver and Bronze medal in “Cold Display” Bronze medal in “Live Cooking”

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