Born in the southwest of France, Bertrand Busquet graduated from the École Hotêlière de Toulouse and has extensive experience in various areas of gastronomy across different countries. The solid and versatile expertise he now dedicates to chocolate was built over years of work in luxury hotels such as the Hôtel Royal in Evian, France, and Hotel Son Net in Mallorca, Spain, as well as in restaurants and pastry shops from Monaco to Buenos Aires, and even at the casino in Lyon. 

After spending time in Brazil in 2001 and 2002, the pastry chef returned permanently to São Paulo in 2010, when he began working as a culinary consultant in several restaurants and pastry shops in the city. Since March 2012, he has held the position of Head Chef at the Chocolate Academy in São Paulo and Lead Chef South Latam at Barry Callebaut. In this role, Bertrand coordinates the team of chefs from the company’s brands, develops classes and recipes, and is constantly seeking new trends and innovations to share with his students. 

With passion, Bertrand shares his knowledge and experiences, inspiring both professionals and non-professionals with his talent and dedication to the art of chocolate.