Technical Advisor Chocolate Academy
A key figure of the gourmet world and the head of the Chocolate Academy™ Dubai, Philippe Marand.
His career has been an international one. He has been working in such hallmarks of Parisian cookery as the Hôtel Intercontinental, Dalloyau and the Ritz before serving as the ambassador of Lenôtre in premiere chocolaterie and pastry events all over the world (New York, London, Hong-Kong…).
Very committed to Lenôtre, he has contributed to the international expansion of this flagship of French cookery, as technical manager for the creation of its franchises abroad.
Since 1998, he has served as an international technical advisor with Barry Callebaut.
Philippe Marand is also co-inventor of the uses of Mycryo cocoa butter in pastry making, chocolate confectionery and cooking. These notable innovations will impact the working methods of all food professionals.