Meet your instructors
Meet the Masters Behind the Craft.
Learn directly from world-renowned pastry and chocolate chefs. Each online course is guided by experts who share their techniques, insights and passion - helping you perfect your craft anytime, anywhere.
Ramon Morató
"Join me on a journey to elevate your chocolate mastery- step-by-step, anytime you need, at your own pace." - Chef Ramon Morató
Born in Manlleu, Barcelona, Chef Ramon Morató began his journey in some of Spain's most renowned confectioneries before deepening his expertise in technical centers across Germany and France. With over 35 years of experience in pastry and chocolate, he has become a global expert in chocolate and pastry innovation.
As Creative Director of the Digital Callebaut Chocolate Academy, Chef Ramon bridges science and artistry - transforming chocolate into an expressive medium of flavor, texture, and design.
His teaching style is clear, generous, and rooted in understanding the why behind every step, giving chefs the confidence to create, adapt, and elevate their craft.
Specialties: Chocolate Innovation, Flavor Pairing, Ingredient Science
Signature Online Course: Architecture of Entremets
Romain Dufour
“Knowledge should be like the bread basket in the middle of a table — you should share it.” – Chef Romain Dufour
Born near Bourges, France, Chef Romain Dufour discovered his passion for baking at a young age, working alongside his uncle in the family bakery. After completing his apprenticeship, he pursued his education at the prestigious École de Boulangerie et de Pâtisserie de Paris, earning dual diplomas and refining his craft under World Pastry Champion Christophe Michalak at the Plaza Athénée in Paris.
Eager to expand his horizons, Chef Romain spent six years in Dubai leading artisan and semi-industrial bakeries, including as Executive Head Baker at Bateel. In 2016, he joined Eurogerm USA as Master Baker of Research & Development, where he deepened his expertise in dough technology, enzyme formulation, and large-scale production processes.
In 2023, Romain became Head Chef of the Chicago Chocolate Academy with Barry Callebaut — the first baker to hold that position — before returning to his entrepreneurial roots.
In 2025, he launched his own consulting company, sharing over two decades of baking knowledge through hands-on training, masterclasses, and tailored solutions that bridge artisan tradition with industrial innovation.
Specialities: Viennoiserie Innovation, Lamination, Dough Technology
Signature Online Course: The Art of Viennoiserie
Dimitri Fayard
COMING SOON
“Simple can be harder than complex.” - Dimitri Fayard
Dimitri Fayard, World Pastry Champion 2008, is a French pastry chef and entrepreneur based in Chicago, known for his refined and contemporary pastry style.
Chef Dimitri began his career at Lycée Pardailhan in Auch, France, earning CAP certifications in cuisine and pastry under MOF Philippe Urraca. He later moved to the United States, working with renowned chefs including François Payard in New York and Jean‑Philippe Maury at the Bellagio in Las Vegas.
He went on to hold leadership roles at luxury hotels such as The Ritz‑Carlton Atlanta and The Peninsula Chicago, where he served as Executive Pastry Chef and Chocolate Sommelier. In 2003, he founded Vanille Pâtisserie, expanding it into a successful Chicago business before selling it in 2011.
Dimitri then joined Chocolate Academy™ North America, training chefs and developing pastry concepts across the region until launching his own venture in 2025. He has also taught at The French Pastry School, specialising in cakes, tarts, and entremets.
His accolades include three Atlanta Pastry Classic gold medals, recognition as one of America’s Top Ten Pastry Chefs, and induction into the Académie Culinaire de France.
Specialities: Contemporary French Pastry, Chocolate Craft & Flavour Structure, High‑End Pastry Program Development
Signature Online Course: Tea & Coffee Time Pastries COMING SOON !
MORE MASTERS. MORE KNOWLEDGE. COMING SOON.
More world-class instructors and courses are coming soon!
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