Bruno Le Derf is a renowned chef in the pastry, chocolate, confectionery and ice-cream industries.
Based in Japan, he has established a worldwide reputation for his superior craftsmanship and technical expertise.

Pastry Chef, Owner of Glacé, Melbourne, & Brand Ambassador Les vergers Boiron

With a passion for pastry making from an early age, Corentin Magnin launched his career at the age of 20 and soon became Head Pastry Chef at Maison Rostang.
After working as a trainer at UTEC Emerainville, he joined Les vergers Boiron in 2024 as French Head Chef.

Cyril Gaidella is a renowned pastry chef, celebrated for winning the prestigious title of Champion de France du Dessert (France’s Dessert Champion) in 2017 in the Professional category.
Originally from the Alsace region, he began his career at a young age and has gained remarkable expertise in the art of pastry making.

Daisuke Mori is renowned for his exceptional expertise in the art of pastry-making, skilfully blending French techniques with Japanese flavours.

Damien Gendron is an emerging talent in French pastry, presently working at the prestigious Grand Hôtel du Cap-Ferrat.

Ewald Knauf, a German master chocolatier born in 1955, is recognized all over the world for his expertise and craftsmanship in the art of chocolate making.

Fabrice Prochasson is a distinguished figure in French gastronomy, born in Montargis in the Loiret region.
Introduced to the culinary world in 1982, encouraged by his mother, he has remained in this field ever since.
In November 2008, he paid tribute to the culinary roots of his childhood in his recipe book “Loiret et Gourmandises” (Studio Rougereau Editions).

François Josse is a renowned pastry chef, recognized for his pastry making expertise and passion for the culinary arts.
Over the course of a career marked by a wealth of experience and a sustained commitment to innovation and excellence, François Josse has made a name for himself in the world of French patisserie.

Gael Etrillard is an internationally renowned pastry chef, known for his mastery of patisserie and his ability to combine traditional techniques with modern innovations.
His outstanding career and numerous awards have made him a household name in the world of patisserie.

Ghislain Gaille is a French pastry chef from a long line of professionals, with four generations of pastry chefs in his family.
His great-grandfather opened his own pastry shop in 1920 in Vichy, and the tradition was carried on by his grandparents and parents in Riom and Châtel-Guyon.

With his charismatic personality, profound knowledge, and outstanding teaching abilities, Giovanni Depergola has established himself as one of the most respected bartending and mixology educators in the MENA region

Graham Mairs is an internationally renowned pastry and culinary chef, whose innovative approach and successful career span more than 30 years.

Guilherme Guise is a renowned pastry chef, recognized for his mastery of modern pastry techniques and his talent for creating innovative, elegant desserts.
His outstanding career and numerous awards have made him a household name in the world of patisserie.

Hans Bakker is a renowned pastry chef known for his exceptional craftsmanship and innovative approach to classic pastry techniques, blending artistry with culinary expertise to create exquisite desserts.

Jean-Christophe Duc is a renowned pastry chef, Compagnon du Tour de France, with a European pastry master’s degree.

Jean-Marc Gaucher has been the Executive Pastry Chef at the Mira Hotel, Hong Kong’s luxury hotel and home to the prestigious COCO pastry café, since 2010.

Jean-Michel Perruchon is a renowned pastry chef, director of the Bellouet Conseil school in Paris, recognized for his Meilleur Ouvrier de France (France’s Best Artisan) title and his significant contributions to modern pastry making through his publications and training courses.

Jennifer Le Nechet is an exceptional French bartender, recognized for her talent and creativity in the world of mixology.

Jérémy Del Val is a talented pastry chef, renowned for his creativity and expertise with Dalloyau Paris, where he oversees the creation of iconic desserts and ensures product quality across the globe.

Jessica Wang is a talented pastry chef with international experience in some of the world’s best kitchens and pastry shops.

Julien Perrinet, Executive Pastry Chef at the Grand Hyatt in Taipei and Brand Ambassador for Les Vergers Boiron, brings together passion and expertise to create truly unique taste experiences around the world.

Kaneko Hiroshi is a renowned Japanese pastry chef, currently in charge of the pastry shop at the Grand Hyatt Hotel in Tokyo, with a distinguished 28-year career dedicated to culinary excellence.

Kasey Doan is a talented pastry chef who began working in commercial kitchens at the age of 17, driven by a long-standing passion for pastry.

Kriss Harvey is a renowned American pastry chef, recognized for his expertise in fine chocolate and patisserie.

Luc Debove is a renowned French pastry chef and ice cream maker, widely recognized for his expertise and excellence in the arts of pastry and ice cream.

With over 25 years in mixology, I am the owner of House of Mixology, one of Europe’s top bartending schools, where I inspire and educate future bartenders. Since 2004, I’ve crafted exclusive cocktail experiences for renowned global brands, redefining luxury in cocktail catering.

Mads Kilstrup Kristiansen is a talented Danish pastry chef, born in Horsens, Denmark.
He is currently Head Pastry Chef of the Formula B group, a gastronomic collective that runs several establishments in and around Copenhagen, including gourmet and bistronomic restaurants as well as a seaside restaurant in Sletten, on Humlebæk Harbour.

Marc Balaguer has worked alongside top Spanish chefs such as Carles Mampel and Oriol Balaguer, and taken part in a wide range of training courses, most notably at the International Pastry School in Paris.
He was subsequently appointed Director of the Escribá Academy, founded by master pastry chef Christian Escribá.
He also organizes the “Fava de Cacau” awards recognizing the 50 best pastry shops in Catalonia.
His many achievements include Spain’s Best Young Pastry Chef in 2015 for Delite, representing Spain at the Mondial des Arts Sucrés (World Confectionary Art Championship) in 2016, and runner-up in the Ice Cream World Championship in 2018.

Marc Ducobu is a Belgian pastry chef renowned for his mastery and creativity in the art of pastry making.
With a career spanning several decades, he has earned a reputation for his innovative techniques and mastery of flavors.

Martín Lippo is an internationally renowned Argentine chef and a pioneer in the world of molecular cuisine.
Specializing in experimental cuisine, he runs Vakuum in Barcelona, a state-of-the-art laboratory and a training facility focusing on avant-garde cooking.

Maxime Le Gal is an internationally renowned mixologist, and founder of Rocks & Rye in Lyon in 2017 along with his partner Amanda Boucher.
Known for his legendary ‘La Muse’ cocktail, Maxime Le Gal takes an innovative and refined approach to mixology, incorporating premium quality ingredients and sophisticated techniques.

Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.

Spanish pastry chef Miquel Guarro is now an international consultant renowned for his creativity and innovative spirit.

Nicolas Lambert is an internationally renowned pastry chef, recognized for his expertise and creativity in the world of gastronomy.
His remarkable career has taken him all over the world, perfecting his skills and winning many prestigious awards.

Nicolas Lampakis is a talented pastry chef, for bake with enormous patience and simplicity. He is also known for his creativity and expertise in premium pastry. He has worked in prestigious establishments, using classic techniques with modern innovations. His passion for the art of pastry is reflected in his elegant and refined creations.

Otto Tay is a world-renowned pastry chef from Muar, a small historic town in the south of Peninsular Malaysia.

His outstanding achievements in the world of patisserie have earned him prestigious awards and made him a prominent figure in the international culinary industry.

Patrick Bouvard is a pastry chef and chocolatier renowned for his exceptional talent and commitment to innovation and quality.

Peng Cheng is a prominent figure in French patisserie in China, recognized for her leadership and influence in the culinary industry.

As founder of the La Belle Vie pastry school in Changsha and ambassador for premium brands such as Les vergers Boiron and Cacao Barry, she epitomizes innovation and excellence in the art of pastry making.

Philip Khandehrish, whose heritage includes a rich Assyrian, Greek and Persian background, has more than 20 years of experience in the hospitality industry, where he has excelled in mixology, managed prestigious bars and shared his passion as an ambassador for brands such as Casa Noble and R. St Barth Agricole rhum.

Pierre Abi Hayla is a pastry chef and chocolate enthusiast, co-founder of Le Noir – Atelier du Chocolat in Beirut, where he has quickly become a leading figure for chocolate lovers in Lebanon.

Pierre Lingelser is a world-renowned pastry chef, and currently the head of the sweet team at the legendary three-star “Schwarzwaldstube” restaurant at Germany’s Traube Tonbach Hotel.

At just 30, Reynold Poernomo is the owner and head pastry chef of KOI Dessert, KOI Kitchen and Monkey’s Corner in Sydney, as well as a Brand Ambassador for Les vergers Boiron.

Sebastian Kraus, a renowned pastry chef, won the prestigous title of Patissier of the Year 2019 at the Anuga fair in Cologne

Shigeo Hirai is an internationally-renowned Japanese pastry chef whose passion for the art of pastry making began at an early age.

After graduating from the Tsuji Cooking Academy in 1994, he perfected his culinary craft before embarking on a prolific and varied career.

Sonia Haumonté embodies excellence and creativity in the world of patisserie, combining her instinct and know-how to create exceptional taste experiences

Stéphane Glacier is an internationally renowned French pastry chef, distinguished by the prestigious title of Meilleur Ouvrier de France (MOF) Pâtissier in 2000.

His expertise and remarkable career have established him as a major figure in French patisserie.

Talita Setyadi is a renowned pastry chef, owner of BEAU in Jakarta and Brand Ambassador for Les vergers Boiron.

Her singular career path and commitment to quality and innovation have positioned her as an influential figure in contemporary patisserie.

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.

With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.

Vivian Zhou is an award-winning pastry chef, acclaimed internationally for her innovative creations and passion for patisserie.

She is currently Technical Consultant and Brand Ambassador for the Chinese market at Les vergers Boiron.

Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.

Yukiko Kamauchi is our Corporate Chef for Japan.