Raphael Küng joined Callebaut Chocolate Academy Switzerland as its new director on June 1, 2025. With Raphael Küng, Callebaut Chocolate Academy Switzerland has gained an experienced and well-connected expert who is familiar with all aspects of the pastry chef and confectioner profession and also has many years of teaching experience.  

After working as a pastry chef in prestigious hotels such as the Savoy Hotel Baur en Ville in Zurich and Badrutt's Palace Hotel in St. Moritz, he moved to Schaffhausen, initially as head pastry chef at Müller Beck AG and later as production manager at Zuckerbäckerei Ermatinger AG. His last position was at Confiserie Sprüngli AG, where he was head of the training and development department. At the same time, he is also active as a part-time professional instructor, course leader, and exam expert since 2011.  

Raphael Küng is looking forward to the new challenge at the Callebaut Chocolate Academy Switzerland. Together with his team, he wants to further develop the competence center and establish it in the Swiss market. The focus will be on industry trends and creative, easy-to-implement ideas, individual technical advice, and professional training through a diverse course program