Junya Abe has been working as a chef at the Callebaut Chocolate Academy Japan for about 4 years. With 20 years of experience in pastries and restaurants, he is currently in charge of technical support and product development for gourmets and artisans.  

Junya Abe has been working as a chef at the Callebaut Chocolate Academy Japan for about 4 years. With 20 years of experience in pastries and restaurants, he is currently in charge of technical support and product development for gourmets and artisans. His culinary journey began with a unique pivot from studying English Literature at Hosei University to following his passion at the Vantan Pastry School. Over the past two decades, Chef Abe has built an impressive resume in esteemed kitchens, notably serving as Head Pastry Chef at the celebrated Benoit Alain Ducasse in Tokyo, as well as holding key roles at Avril de Bergue and Maison Givrée. Returning to the Barry Callebaut Chocolate Academy in 2023 after a previous tenure as Assistant Chef, he now leverages his deep expertise to inspire and educate the next generation of chocolate professionals.