Chocolatier and Lead Pastry Chef of Barry Callebeaut based in Chicago. He is a world-recognized chef for his creative mindset in confectionery, ice cream, and pastry. He studied and qualified in pastry, confectionery, chocolate, and ice cream. He was an International Demonstrator traveling the world before joining Barry Calleabut. One out of every 4 pieces of chocolate consumed worldwide has Barry Callebaut in them. Diez is a trusted chef and has over 222K followers on Instagram.
“People are baking more than ever before, and all those trends that are coming from TV shows and social media are taking more of a spotlight, with people really wanting to bake life a chef and experimenting,” says Belgian-born Diez, who works with the Chicago Chocolate Academy and leads the Barry Callebaut Studio in Chicago (a leading manufacturer of high-quality chocolate and cocoa).