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.

Chocolate Ambassadors

United States

Erika Dupree Davis

Geoffrey Blount

Julian Rose
Moonstruck Chocolate

Position:

R&D Director/Master Chocolatier

Speciality:

Pastry, Pralines, Moulage Montage Deco

Lauren Haas
Johnson & Wales University

Position:

Chef Instructor

Speciality:

Pastry, Pralines, Ice Cream, Sculpture

Natasha Capper
Piedmont Driving Club

Position:

Executive Pastry Chef

Speciality:

Pastry, Pralines, Ice Cream, Sculpture

Patrick Peeters
Godiva

Position:

Chef Chocolatier

Expertise:

Chocolates and Pastry

Raymond Lammers
Stein Eriksen Lodge in Park City, Utah

Position:

Executive pastry chef for Stein Eriksen Lodge in Park City, Utah

Expertise:

Pastry

Distinctions/Awards:

2005: member of the silver-medal winning team at the National Pastry Team Championships

Robert Bennett
AHB Foods