Jérôme Landrieu comes to Barry Callebaut directly from Paris, France. With an extensive background in the pastry arts, he brings fresh, new talent to the North American Technical Advisor team.

Patrick got his diploma with high honors from the Confectionary and Bread Baker apprentice school in Leuven, Belgium. He then worked for five years before opening his own pastry shop in Leuvan.
When he first moved in the United States in 1981, he operated and owned Peeters Belgian Pastries in Louisiana. Patrick also held the Executive Pastry Chef position at the New Orleans Marriott Hotel, and was the Pastry Chef at L’Enfants Restaurant in New Orleans.
For 14 years, Patrick was the Executive Pastry Chef at Marriott’s Camelback Inn Resort in Phoenix, where he created desserts, wedding cakes, and holiday and buffet centerpieces out of sugar, chocolate, and marzipan.
With all his experience, his Belgian background, his participations to pastry seminars and trade shows, Patrick is a tremendous asset to Callebaut.

Derrick Pho began his apprenticeship in his hometown of Montreal, where he completed numerous courses on sugar, chocolate and ice cream. In 1990, Derrick was awarded "Apprentice Chocolatier of the Year" and continued to excel in his field where in 1994 was recognized as one of the Ten Best Pastry Chefs in Montreal.
In 1994 Derrick began work at the Scarborough Golf and Country Club. His attention to details and his enthusiasm to teach soon led him to hold a position at George Brown College. While balancing his duties at the Scarborough Golf and Country Club, Derrick was also the Creator & Instructor of the Chocolate and Creative Dessert Classes. With an opportunity to introduce his desserts to the general public, Derrick accepted a manager position with Costco Canada in 1998.
From 2001 up to 2006, Derrick presided over the Niagara-on-the-Lake Vintage Inns Pastry Department; Derrick brought his formidable gifts to Niagara, creating the finest confections in the region.