Originally from Germany, Leon Krohn learned the art of pastry-making in France with the French artisan guild “Les Compagnons du Devoir”.
After working at Relais Dessert, Sadaharu Aoki in Paris, he expanded his skills and his know-how by working for small and big pastry and confectionery shops in Toronto, Grenoble and Marseille.
As sous-chef in research and development he joined the renowned luxury catering company Potel et Chabot where he worked with Michelin-starred chefs and created desserts for events such as the tennis championship Roland Garros. During this time Leon won the plated dessert trophy La toque an Breizh at the chocolate salon in Vannes.
After six years in France he decided to move to Switzerland to work alongside Joel Perriard, the Confectionery Chef of Barry Callebaut. Together they worked on concept development for major food manufacturing companies.
In 2020 Leon joined both CARMA and the team of the Zurich Chocolate Academy as pastry chef where he intends to continue cultivating his passion about chocolate and pastry. He plans to share the experiences he gained in the range from small to mid-size kitchens and to help to adapt them to large scale industrial production processes.
