PATRICK PEETERS

Patrick Peeters has over 25 years of experience in the pastry and chocolate industry. PATRICK began their career in 1985 as an Executive Pastry Chef at the New Orleans Marriott Hotel, where they were responsible for training 10 associates and developing desserts for 3 restaurants, room service, and banquet. In 1993, they moved to the Marriott Camelback Inn in Arizona as the Executive Pastry Chef, managing 14 associates and creating desserts with European and Southwestern flair for the 4 stars and 5 Diamond resort, 6 outlets, and the $20 M banquet volume. PATRICK then became a Technical Advisor at Barry Callebaut in 2004, providing technical advice to customers and teaching hands-on classes at the Chocolate Academy. In 2009, they opened their own business, Peeters' Belgian Pastries & Chocolates, and served as a Pastry & Chocolate Consultant for Peeters Consulting. From 2010 to 2013, they worked as a Senior Scientist/Chef Chocolatier at Kerry Americas, where they were responsible for the development of chocolate, compounds, ice cream, and cereal inclusions, training of new recruits, and supporting the bakery and pastry department. Finally, from 2015 to present, they have been the Head of Innovation-Master Chocolatier at Chocolove Premium Chocolate, where they are responsible for R&D and new product development, as well as implementing manufacturing procedures for new product lines.

Patrick Peeters studied Pastry, Baking & Confectionery from 1969 to 1973 at Leuven, Belgium. Prior to that, they attended Heilige Drievuldigheids College,Leuven from 1961 to 1969. No additional certifications have been listed.