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

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Meet Our Pastry Chef Partners

We’re proud to work with some of the world’s leading pastry chefs. Through our master culinary partners, we develop baking recipes with cocoa powder and content to inspire and educate other professionals to get the best from our cocoa ingredients.

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Nina Métayer

Born in La Rochelle, France, Nina Métayer is a chef and entrepreneur. She is a graduate of the greatest schools and pastry houses, and before the age of 30, she had been declared Pastry Chef of the Year twice. Via her company, Nina Métayer Ltd, she consults for establishments across Europe, the Middle East and Asia, and in France her creations can also be bought via and two shops in Paris. Regularly asked to appear on TV, she has served on several juries, including the prestigious Bocuse d’Or. Her first book, La Délicate Pâtisserie, was published in 2022.

Karina Rivera

Karina Rivera

From Mexico City, Karina studied Culinary Arts and her talent was soon recognized. She was offered an internship at the St Regis in Bal Harbour, Florida, which enabled her to develop her passion for pastry, and it was not long before she was appointed Head Pastry Chef for Bachour Bakery + Bistro and then Bachour Miami. In 2018 she established Women Chefs 305, to encourage equality. A finalist at the Food Network’s Spring Baking Championship in 2019, she now also teaches. She is renowned for her macarons—and her Instagram site inspires more than 100 K followers.


Damien Wager

Pastry chef Damien Wager is entirely self-taught—and was quick to attract attention. He was nominated for the UK’s National Restaurant Awards “Young Chef of the Year” in 2018, while the celebrated Antonio Bachour has described him as “extraordinary.” Wager released his debut book, Edible Art, in 2019 and it has since sold in 43 countries around the world. He opened Edible Art Patisserie in 2020 and another venue the following year, when he also published his second book, Breaking the Mould.

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Richard Hawke

After encountering a classic French pastry chef in his first job, Richard Hawke discovered a talent for pastry—and wanted to learn more. Travelling to France from Sydney, Australia, he was part of the team of Jérôme Languillier (World Champion in 2009). From 2012, he taught for four years at l’École Nationale Supérieure de la Pâtissierie (ENSP, a Ducasse school), where he was able to further his research. To meet today’s demand for pastries that are gluten-free, lactose-free, and vegan, Richard has developed new concepts and new techniques, and he is now in demand internationally, as both consultant and teacher.

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Rory Macdonald

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.

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Cecile Moritel

Cecile Moritel, founder of the Professional Training Center Créations by Cécile, based near Nîmes, in the south of France, is known for her pastry creation, coaching, and consulting. She tends to link her creations with the sweet memories of her childhood years, filled with gourmet cuisine and family pastry.

Team deZaan

In order to get the most out of our cocoa ingredients, our chefs dedicate their time to understanding the technical characteristics of cocoa. With this depth of understanding, they create inspiring and innovative recipes to help pastry chefs all over the world serve up truly exciting and flavorful desserts and pastry.

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Talia Profet

European Development Chef

Talia Profet has worked as a pastry chef in Michelin-starred kitchens all over the world, beside Alain Ducasse in Paris and at the Restaurant Daniel in New York City. Now based in Amsterdam, Talia spends her time creating, testing, and tasting recipes using deZaan cocoa to ensure that all our customers have access to the latest tips, insights and innovations.

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Gino Gebhard

European Pastry Chef

Based in Amsterdam, the Netherlands, Gino has over 15 years of experience working as an Executive Pastry Chef in 5-star luxury hotels and Michelin restaurants.

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Andrew Pingul

US Development Chef

Based in Chicago, Andrew Pingul is a dedicated and experienced pastry chef passionate about modern techniques and flavor combinations. With more than 12 years’ experience, Andrew started in savory but quickly realised his passion for patisserie—and he’s never looked back. He’s worked in fine dining restaurants and event catering all over Chicago and spends his days at our US development kitchen in Illinois, testing, tasting, and working with deZaan cocoa.

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