We work with leading chefs from all over the world to help inspire other professionals to get the most from our cocoa ingredients.

Before she was 30 years old, Nina Métayer had been awarded Pastry Chef of the Year not once, but twice. Having worked in Michelin-starred kitchens in Paris, Nina is now a renowned independent consultant.

Born and raised in Mexico City, Chef Karina Rivera studied Culinary Arts before moving to Miami and founded Women Chefs 305, became a finalist at the Food Network's Spring Baking Championship and founded her own business. She inspires pastry aficionados and professionals with her sweet creations, especially her tempting macarons. 

A self-taught pastry chef, who over the past few years has risen towards the top of the U.K. Pastry Chef rankings due to his numerous exploits & achievements.

Matthias Mittermeier no longer sees himself as a classic pastry chef, but as a technician and food designer. He has a rich history working in 3-star Michelin restaurants across Europe and specializes in the avant-garde, developing new skills and techniques to heighten the dining experience.

Named one of the top 10 pastry chefs in the U.S., Rory has worked in kitchens all over the world and is a master at re-imagining classic pastries and desserts.

With over 20 years experience and a host of accolades to boot, Sarah has worked in a host of leading London kitchens. Most recently she's appeared on Channel 4's Snackmasters alongside Fred Sirieix.

European Development Chef

Talia has over a decade of experience as a pastry chef in Michelin-starred kitchens all over the world. She now spends her time creating, testing and tasting deZaan recipes and products.

US Development Chef

Based in our U.S. development kitchen in Chicago, Illinois, Andrew spends his time exercising his passion for modern techniques and flavor combinations.

Asia Development Chef

Based in deZaan's Innovation Hub in Singapore, Weixiang combines art and science to explore the potential of cocoa ingredients.