Michelle is one of the UK leading pastry chefs, during her career she has worked in such places as the prestigious Midsummer House Restaurant in Cambridge. Her modern approach to patisserie helped the restaurant to achieve its 2nd Michelin star in 2005. Michelle’s interest in new techniques and modern cookery methods have led her into her current role as the UK Consultant Chef for the SOSA brand with Home Chocolate Factory. Michelle often demonstrates around the country & Ireland and is a guest teacher at the Callebaut Chocolate Academy in Banbury.

With a background in chocolate and pastry over 30 years, Olivier has nine years’ experience as Head Chocolatier at Hotel Chocolat. Going to the source of cocoa means Olivier has discovered the challenges facing the industry, worked on bean to bar projects, been a chocolate judge, and tasted and tested new products. Olivier specialises in more technical aspects of chocolate making & production with particular emphasis on recipe development, Bean -to-Bar production and SELMI One Shot Depositors

Andrew Thwaite has over 20 years of experience in artisan and industrial chocolate manufacture & is a former trainer at Barry Callebaut Technical Academy. His particular speciality is in training people who want to start a chocolate business.
Andrew took over York Cookery School in May 2021 & offers a range of cookery courses from guest chefs as well as offering his own chocolate courses in a dedicated chocolate facility.

Simon Jenkins is a successful award-winning Pastry Chef with over 20 years experience in top flight establishments including 5 star hotels with several major Hotel openings to his name. He has also been involved with several top Restaurants winning 1 and 2 Michelin stars Simon offers a wide range of consultancy services to Restaurants, Hotels, Chocolatiers and Pastry Shops including Technical Support, Team Training & Management and Product, Recipe & Menu Development.
He can advise in a wide range of areas including pastry, plated desserts, banqueting, chocolate and bread. Simon now also specialises in plant based patisserie.

Martin Chiffers is a very experienced Executive Pastry Chef and International Pastry Consultant who has been working in the hospitality industry for over 35 years at some of World’s most famous hotels & largest F&B operations in London, Singapore, Korea and Dubai. Working in Asia and the Middle East for 12 years Martin gained a wealth of experience of foreign cuisines, regional patisserie & trends from the different countries & also the promotions have conducted.
International Executive Pastry Chef Consultant, Captain UK Pastry Team Coupe du Monde de la Patisserie 4th Place 2023. He is author of the Best Seller BBC Crème de La Crème recipe book and was Expert Consultant for BBC TV Show Bake Off Creme de La Creme, Series 1 & 2.