Atlan, Thierry (°NULL) - France
Professional experience
- Since June 2002: International consultant in chocolate and confectionery.
- 2001 - 2002: L'art du chocolat. Chocolate Confectionery Chef. Creation and production of top quality chocolates for palaces and star class restaurants (Meurice hotels, Georges V hotel, Crillon hotel, Alain Ducasse - New York)
- 1997 - 1999: Lenôtre - Paris (Accor Group). Professor in chocolate at the Ecole Lenôtre. Education of professionals from all over the world. Responsible for research and development in chocolate. Creation of new products ranges in chocolate and confectionery for France and export. Responsible for the production quality for the 7 French boutiques.
- 1992 - 1997: Disneyland Paris. Chocolate Confectionery Chef. Creation and production of a range of chocolates for all hotels and industries on site.
