Chocolate Confectioner
Chocolate Confectioner
Bruno Le Derf is a renowned chef in the pastry, chocolate, confectionery and ice-cream industries.
Based in Japan, he has established a worldwide reputation for his superior craftsmanship and technical expertise.
In 2007, Bruno Le Derf was named Meilleur Ouvrier de France Chocolatier Confiseur (France’s Best Chocolate and Confectionery Craftsman), a prestigious accolade in the French culinary world.
In 2009, he won the Silver Medal and First Prize for Tasting at the World Pastry Championship in Tokyo, confirming his excellence on an international scale.
Bruno Le Derf now shares his experience and technical advice as a consultant all over the world.
He lends his expertise to a variety of pastry, chocolate, confectionery and ice-cream projects, enriching the global culinary community.
Bruno Le Derf embodies a culinary philosophy founded on excellent craftsmanship, innovation and respect for tradition.
He is recognized for his bold creations that push the boundaries of patisserie and chocolate making.
Based in Japan and working as an international consultant, Bruno Le Derf shares his expertise around the world, promoting the use of sustainable and local products.
His passion for craftsmanship and his commitment to spreading his expertise make him an influential industry figure, inspiring future generations of chefs and artisans.
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