Joël was trained as a confectioner in the atelier of Wodey-Suchard in Switzerland, Neuchâtel and gained experience as a pastry chef in various restaurants.
In 2010, Joël and his wife ran a Hacienda, a boutique hotel in Ecuador. Coming back to Europe, he worked at the Mesa restaurant in Zürich (awarded 2 Michelin stars and 18 Gault Millau points).
Joël joined Barry Callebaut and the Chocolate Academy in Zürich in 2012 as a Technical and Export Advisor and later as the head of the Chocolate Academy.
Today Joël is a passionate Chef Chocolatier for the Barry Callebaut Group.
