Chef Philippe started his culinary training in 1975 in Belgium. After 6 years of working as a pastry chef, he joined Mondose & Corné Port Royal factory (now Neuhaus-Mondose). He graduated in Biochemistry/Groundings and Teachers Highest degree in Brussels. In 1994, Chef Philippe joined Barry Callebaut and became a worldwide Callebaut chef and technical advisor. This gave him the chance to become an expert in chocolate manufacturing & sharing his creativity and passion for chocolate in more than 80 countries. Chef Philippe moved to Canada in 2012 and is now the Master Chocolatier & Senior Technical Advisor at the Chocolate Academy™ Montreal Training Centre''.
