Francois Stahl
STV Leiter Entwicklung(The company name is only visible to registered members)
- Wallisellen
- Switzerland
Personal information
Professional experience
-
- to present
-
(The company name is only visible to registered members)
Industry: Food
- Employment status
- Executive
Educational background
- Languages
- German
About me
Francois Stahl,
began his professional career in a pastry shop in France. After several year working as chef in different Leading Hotel of the world, like the Martinez in Cannes, the Dolder Grand Hotel in Zürich or the Schweizerhof in Bern he became the opportunities to be the Party Chef from the Cercle des Chef de Cuisine Bern, CCCB with them in wons different Gold medal in several competition like „the culinary world cup” or the “Olympiade der Köche“.In 1997 he joind the leading Manufacturer Barry Callebaut he was head of the chocolate Academy in Zürich. In this time he was charged with giving technical advice, currently conducts classes for Pastry and Chocolatier Chefs. He’s the initiator of the Swiss Ambassador’s Club and creates the Swiss Chocolate Master.
During his career, Francois Stahl graduated in Master of Pastry at the Richemont School he is member of the “Swiss Confiseur Zürich”. He teaches at the GIB in Bern for the apprenticeships. He was co-organizer for the Swiss Pastry Team in different international Competition.
Since 2009 Francois Stahl is deputy Head of the R&D by the Chocolats Halba.
2010 he create the first Pure Origin Swiss chocolate „ Selection Masoala 1er Cru“. The cocoa came from he’s own Cacao tree from Zürich.
Francois Stahl now serves as an international Chocolate and Pastry consultant. He is a respected judge for numerous competitions like the Swiss Ice Master, the coppa del Mondo de la Gelateria or the Swiss Chocolate Master
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