Nina Métayer
A recipient of the '2023 Pastry Chef of the Year' award and trained at the renowned Ferrandi school, Nina Métayer is a leading light in the pastry world, having worked in Michelin-starred kitchens in Paris.
We work with leading chefs from all over the world to help inspire other professionals to get the most from our cocoa ingredients.
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.
Karina Rivera
As a former Head Pastry Chef of Bachour Bakery and Bistro and Bachour Miami, Karina Rivera is also the founder of Women Chefs 305 which brings all women within the food and beverage industry together to promote equality.
Damien Wager
As a self-taught pastry chef and international author of Edible Art and Breaking the Mould and founder of Edible Art Patisserie, Damien Wager is described by the celebrated Antonio Bachour as “extraordinary”.
Richard Hawke
Having secured his place at the school of Alain Ducasse and Yves Thuries, l’Ecole Nationale Supérieure de la Pâtisserie, Richard Hawke is renowned for pushing the boundaries of our pastry knowledge.
Rory Macdonald
Named one of the ten best pastry chefs in the United States by Dessert Professional, Rory Macdonald is currently the executive pastry chef at the Tin Building by Jean-Georges in Manhattan.
Cecile Moritel
Founder of the Professional Training Center Créations by Cécile, Cecile Moritel tends to link her creations with the sweet memories of her childhood years, filled with gourmet cuisine and family pastry.
Fred Csibi-Levin
A Ph.D. scientist turned pastry chef and a graduate of the Cambridge School of Culinary Arts, Fred Csibi-Levin is constantly intrigued by the complexity involved with the art and science of creating desserts.
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.
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.
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.
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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