Andy leads Technical Services for Barry Callebaut across Asia, the Middle East, and Africa, based in Singapore. Trained as a chef with a background in bakery, pastry, and confectionery, he blends hands-on craftsmanship with manufacturing expertise. With over a decade at Barry Callebaut, he supports customers across diverse markets, helping them navigate technical challenges and adapt chocolate performance to different processes, environments, and applications. 

Andy has a passion for understanding how ingredients and processes work together and knows chocolate from all angles. With a chef’s eye, he sees all aspects of chocolate as an ingredient in pastry and confectionery. Wearing his business hat, he understands the ins and outs of distribution as well as the intricacies of consumer products. And when he’s in technical services mode, his expertise regarding chocolate behavior in the lab, production line, warehouse, and kitchens both large and small comes to the forefront.  

Andy values continuous learning and strongly believes that understanding the product, process, and equipment is key to success when working with chocolate. He’s passionate about sharing his knowledge and experience with others and is a certified teacher.  

Outside of work, he finds balance through scuba diving, hiking (a passion he developed while living in Australia), and light gaming—activities that mirror his professional mindset of focus, exploration, and adaptability.