Patrick Peeters’ journey began in Leuven, Belgium, where weekends in a local bakery sparked a lifelong passion for pastry. By 14, he was apprenticing at a renowned shop; by 18, he graduated with top honors and opened his own award-winning patisserie.
After a decade, Peeters moved to the U.S., running a shop in Louisiana before becoming Executive Pastry Chef for Marriott properties in New Orleans and Scottsdale. His expertise later took him global as a Technical Advisor for Barry Callebaut, followed by roles at Godiva and Kerry Ingredients.
Today, Peeters is Head of Innovation and Maître Chocolatier at Chocolove in Boulder, Colorado—blending artistry and science to shape the future of chocolate.