Dries Delanghe is a Callebaut Chocolate Academy Chef based in Lebbeke-Wieze, Belgium, renowned for his creativity and technical mastery in chocolate and pastry arts. His culinary journey began at the prestigious pastry and bakery school Ter Groene Poorte, where he specialized in healthy bakery applications, chocolate, and industrial pastry production processes. 

After graduating, Dries honed his craft in some of the world’s most celebrated kitchens, including Le Sanglier des Ardennes, Belgium’s only (at the time) three-star Michelin restaurant Hof Van Cleve, and internationally acclaimed establishments such as Pierre Hermé in Paris and Joël Robuchon in Las Vegas. 

In 2014, Dries became Executive Pastry Chef at Alexander’s Patisserie in California, where he gained recognition for his exquisite creations, from delicate macarons to innovative plated desserts. His work has been showcased in culinary events and demos, reflecting his commitment to sharing knowledge and inspiring professionals worldwide. 

Since 2019, Dries has been part of the Chocolate Academy Belgium team, where he leads educational programs and develops cutting-edge chocolate concepts for chefs globally. 

With a deep-rooted love for chocolate and craftsmanship, Dries specializes in pushing the boundaries of creativity while honoring the traditions of fine chocolate making. His expertise spans advanced techniques in chocolate artistry, flavor pairing, and modern dessert design. 

As part of the Chocolate Academy team, Dries dedicates his work to inspiring and educating professionals worldwide, sharing knowledge that empowers chefs to elevate their creations. Known for his meticulous attention to detail and trend-forward approach, he combines technical mastery with artistic vision to craft exceptional chocolate experiences.