Belgium, The Netherlands and Luxemburg

The Benelux National Selection is next! Get ready to see top chocolate chefs give their best shot to complete challenging assignments in hopes of becoming the World Finalist, who will represent the region in the World Chocolate Masters World Final 2025. Do you know any of these culinary talents?

Vincent Denis

Denis is a skilled pastry chef and chocolatier from Charleroi who discovered his passion for pastry during a childhood trip where he became fascinated by sugar art. With experience working in high-end kitchens and a reputation for flavour and texture innovations, he has established himself as a leading figure in the pastry world. He owns Vincent Denis Dessert Bar and has earned prestigious recognitions including 1st place in Prosper Montagné and being named Pâtissier of the Year in 2017.

Lisa Breyne

This passionate 24-year-old pastry chef and chocolatier was born in the Belgian Kempen and is now based in Bornem. Her love for chocolate comes from her childhood memories of Easter eggs and St. Nicholas figures, which led her to study pastry arts and train with renowned chefs Marijn Coertjens and Roger van Damme. After her career in hospitality, Lisa founded her own company and continues to perfect her skills. She loves taking on new challenges and opportunities to share them with the world.

Stijn Vandenbouhede

A self-taught chocolatier from Ghent who has made a name for himself at just 23 with his inventive approach to chocolate and as the young owner of Chocolaterie Vandenbouhede. Stijn has won multiple awards, including Best Filled Bar in 2023, for his daring creations like mustard and meat bonbons. His uniqueness has even caught the attention of celebrities such as Ed Sheeran and The Rolling Stones. Always eager to push boundaries, he continues to impress clients with his bold, innovative work.

Stephanie Ceronio

Founder and Chief Chocolatier at Jackrabbit Chocolate Studio, Sephanie is a celebrated South African artisan known for her imaginative chocolate creations. Starting from humble beginnings, her natural talent and self-taught skills gained her international recognition. She has crafted award-winning confections, earning her many honours at the International Chocolate Awards. Stephanie continues to captivate chocolate lovers around the world with her unique and inventive chocolates.

Jean-Philippe Darcis

Jury president

He is a prominent Belgian chocolatier and advocate for Belgian chocolate, renowned for his extraordinary macaron creations. His profound love for chocolate has led him to explore cocoa plantations and experiment with a variety of flavours and textures. Since opening his chocolate salon in 1996, the chef has received many awards including the esteemed Prix International du Chocolat Belge. His ongoing commitment to the craft consistently sets the bar high for the industry and this competition.

Jean Yves Wilmot

Since 2000, this chef has been the head of Wilmot Bakery in Namur, Belgium, a cherished family-owned establishment that stands as a local icon since 1937. Specialising in patisserie, Jean-Yves draws inspiration from his travels to diverse countries such as Brazil, Korea, and China, which influence his distinctive creations. Not only as a top pâtissier but as a Callebaut Chocolate Ambassador, he contributes his expertise as a jury member for the Benelux National Selection.

Marike Van Beurden

This chocolatier is redefining culinary norms with her particular application of textures and local ingredients. Her travels and artistic passion inspire her plant-based and gluten-free pastries that marry traditional techniques with modern innovation. Currently, she is working on new plant-based ingredients to enrich flavours and minimise environmental impact. Her track record includes Head Pastry Chef at Hong Kong's Caprice, and 2nd place at World Chocolate Masters 2013.

Pol Deschepper

Pol is not only a great chocolatier but an educator. He embarked on his career in 1986 by founding his own chocolate company. After 10 years, he shifted his focus to teaching, imparting knowledge to aspiring chocolatiers at Ter Groene Poorte in Bruges. Pol is also having won the title of World Chocolate Master 2005. His inventive flavour pairings and designs show he places great importance on themes in chocolate artistry. He pays close attention to technique, aesthetics, and first impressions.

Marijn Coertjens

Marijn is known as a distinguished pastry chef and chocolatier. Also an entrepreneur, he runs his own business in Ghent and has opened a chocolate shop, The Peninsula, in Hong Kong. His career began with a dream to work alongside Marc Ducobu, a goal he achieved in 2006. Marijn has been honing his skills in Japan for a long time, which has led him to incredible recognitions such as winning the WCM Belgian National Selection in 2007, and bronze medals at the WCM World Final and the Coupe du Monde.

Carlo Midiri

This chef been at the helm of the chocolate and pastry shop George Vis in Noordwijk since 2002, and is also known for being part of the Dutch Patisserie Team and a Callebaut ambassador. Carlo’s approach has earned him recognitions such as the Dutch Pastry Award 2013 and the title of Dutch Chocolate Master 2022, thanks to which he achieved a notable 11th place at the WCM World Final. His work consistently showcases his passion for creative thinking and the use of chocolate as a form of art.

DATE

5 November 2024

PLACE

Chocolate Academy

Wieze, Belgium