Leon Krohn practiced the art of pastry making in France and expanded his skills and ­know-how in pastry shops and confectioneries in Toronto, Grenoble and Marseille. As a sous-chef, he joined a luxury catering company where he worked with Michelin-starred chefs.  

In 2018, Leon won the prestigious “La Tôque Breizh” trophy in Vannes. In 2020, ­after six years in France, he joined the Callebaut Chocolate Academy Switzerland team as a pastry chef, where he ­continues to pursue his passion for chocolate and patisserie.  

In July 2024, Leon was ­appointed Senior Chef. “Chocolate & patisserie are a matter of passion, and we are lucky to be able to make our customers happy”.