marc pauquet

Marc Pauquet is a professional full of passion and love for chocolate. When he was a small boy his father taught him how to dip pralines into delicious Belgian chocolate. This affection to chocolate has remind with him throughout the whole professional life.

Accomplished an extensive apprenticeship he studied Professional Bachelor degree (Meisterbrief) in Pastry & Confectioner Art in Eupen - Belgium; worked in different well known pastry & confectionery shops in Belgium and Germany.

Marc started his career from managing the "Rathauskonditorei", a small cafe & confectionery shop in Eupen with a very demanding clientele, including member of the government and the Belgian royal family. As pastry chef on a 5* cruise ship he travelled and saw the globe, before moving to Switzerland where he worked for Robinson Club. 1997 he took the opportunity and moved to Turkey and worked as Executive Pastry Chef for Divan Pastaneleri; 2001 he worked into same position at Swissotel The Bosphorus, a Leading Hotel of the World where his delicious and surprising creations brought a lot of happiness to guests among which were presidents, kings and celebrities.

In 2005 he returned in the position of Corporate Pastry Chef & Production Manager to Divan, where he supervised more than 150 employees in different locations; created and developped the new gourmet delicacies and new chocolate - confectionery line for the new Divan Patisserie concept; an part-baked bread and fine bakery assortment for the "In-Bakery" brand. Marc been also strongly involved with the implementation of various structural efficiency improvements such as an ERP and computer aided baking system; a semi-industrial and automated line for the confectionery department.

Between 2011 and 2019 Marc worked as Technical Adviser for Barry Callebaut Responsible for technical advises, recipe / product and concept development to customers for the Turkish and EEMEA market (South East Europe & North - West Africa); He opened the Chocolate Academy center Istanbul, a centre of excellence which provides training - courses focusing on all aspects of Chocolate work and across all trade sectors-Horeca, Pastry, Bakery, Chocolatier.

Since 2019 he is Pastry Chef Lecturer at OzyeginUniversity and Le Cordon Bleu in Istanbul, which is part of a world renowned network of educational institutions dedicated to provide the highest level of culinary and hospitality education through world class programs.