Alexandre Bourdeaux graduated from the Ceria-Ipiat school in Brussels. Alexandre started his career as pastry cook at Patisserie Lebutte, Patisserie Le St. Aulaye, Patisserie Van Dender and Patisserie Brees, in Belgium. In Italy he continued to work as being responsible of the pastry kitchen at Taverna Dell Colleoni (*Michelin) and at the Four Seasons hotel in Milano. At the Four Seasons hotel, he started to give cross training in the USA and worked at different locations such as Chicago (USA), Chinzan-So (Japan), Egypt, UK, and Italy. Responsible he was not only for the pastry kitchen operations, he managed recruitment, trainings, purchasing, inventory and much more. He created and developed banquet menu's and services up to 500 guests. At the Four Seasons in Cairo Egypt he did the pre-opening of the residence. In 2005, he developed cakes and menus for Catering Loriers in Belgium. Since 2006, Alexandre works at the Chocolate Academy in Belgium, where he is technical advisor and lecturers the pastry courses which we offer to customers worldwide.

Jean-Pierre Wybauw graduated from the Culinary Institute in Brussels for pastry, chocolate and sugar confectionery. He began his professional career in a pastry shop in Antwerp. The next stap in his career was obtaining his degree in teaching chocolate and sugar confectionery.
After these interesting years, he started in 1972 working at the Callebaut Chocolate factory, where his function consists of giving technical advise and where he is responsible for the demonstration department. At the Academy, he conducts classes in numerous languages. He travels all around the world to give courses, lecturers and demonstrations on working with chocolate.
He has been featured in numerous television shows in Singapore, USA and the Middle East. In 2002 he became the title ‘Chef of the Year’ at the Culinary Institute of America.

Philippe Vancayseele graduated from COOVI-PIVIT in Brussels , where he trained in bakery, pastry, sugar and chocolate. After his studies he started his working career in two famous patisseries. After a number of years working in chocolate industry, Philippe took up a role in a teaching position at COOVI-PIVIT. In the ’90, Philippe moved to Callebaut to take on the rol as ‘Worldwide technical advisor and demonstrator’.
He is regular participant as ‘Member of the Jury’ for international pastry, dessert and chocolate competitions worldwide. He was often ‘president of the jury’ for the Brazilian Gourmet show in Sao Paulo. Since 2004, Philippe is appointed to be responsible for the ‘Chocolate Academy’ in Belgium. He coordinates the Ambassador club in Belgium.