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.

“My philosophy when it comes to creating truly decadent desserts has always been to use the best products and techniques, which is why I believe working with Barry Callebaut’s gourmet chocolates is a perfect fit,” said Landrieu. “Whether I’m creating a chocolate sculpture or a delicate truffle, I strive to create pastry that is unpretentious, elegant, and enticing.”

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.