Regional Head, Chocolate Academy Centers – MENA

Head of the Chocolate Academy Dubai

Chef Romain Renard is a distinguished figure in the global hospitality industry, with a career that spans continents. Starting his journey in Paris, Chef Romain’s expertise has since taken him to the USA, Asia, and the Middle East, where he has honed his craft and leadership in the art of pastry and chocolaterie.

Currently, Chef Romain serves as the Regional Head of Chocolate Academy Centers for the MENA region and as the Head of the Chocolate Academy Dubai. Since June 2019, he has also been an international technical advisor for Barry-Callebaut, where he plays a crucial role in shaping the future of pastry and chocolate arts in the region.

A passionate educator, Chef Romain has mentored numerous pastry chefs, guiding them through prestigious international competitions such as the Asian Pastry Cup and La Coupe du Monde de la Pâtisserie. His dedication to the culinary arts is further exemplified through his role on the organizing committee of the World Chocolate Masters, where he continues to influence and inspire the next generation of chocolatiers.

With nearly 20 years of experience, Chef Romain’s professional journey includes leadership roles as Executive Pastry Chef at renowned brands like Jumeirah Group, Mandarin Oriental, and Four Seasons. His strong background in baking and pastry arts, combined with his expertise in catering, food cost analysis, and menu costing, makes him a highly respected and skilled professional in the food production industry.

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