Cássio Cevallos is a renowned pastry chef, chocolatier, and technical consultant with over 15 years of experience in the chocolate and confectionery industry. As Chocolate Academy Technical Consultant for Latin America, he has spent the past three years developing innovative products, leading training programs, and managing key client relationships across the region. He also oversees a team of Partner Chefs, spearheading collaborative projects throughout Brazil.
Prior to this role, Cássio served as Segment Marketing Supervisor at Barry Callebaut Brazil, where he designed specialized training and strategic initiatives for the country’s top clients. His seven-year tenure as a Chocolatier Technician saw him travel across Brazil, offering expert guidance in product development and business growth for clients in both gastronomy and industrial sectors.
Cássio’s talent has been widely recognized: he was named “Best Pastry Chef in Porto Alegre” by Sabores do Sul magazine for four consecutive years (2014–2017) and won the first edition of FEBRACHOCO in 2011 for the best gourmet chocolate recipe in Brazil. From 2010 to 2018, he was the chef and owner of the acclaimed Madame Antonieta Pastry Shop, known for its refined approach to classic and contemporary pastry.
He holds a degree in Business Administration from PUC-RS, a professional pastry diploma from SENAC-RS, and has completed advanced specializations in chocolate, pastry, and ice cream at the Chocolate Academy Callebaut.