Lindt Chocolate Appreciation Evening: Swiss-Australian Chamber of Commerce & Industry representing Switzerland

Thomas trained in Switzerland as a Pâtissier and Confiseur at the renowned Confiserie Reber in Schaffhausen, Switzerland.

During his intense 3 year training he learned the craft of creating fine Pralinés and Truffles from Master Chocolatier Laurent Perriraz under which he trained. He came to Australia to work with the Hyatt Hotel Group, based at the Grand Hyatt Melbourne in November 1997, where he led a team of pastry chefs creating desserts for the hotels banquet facility.

In the time Thomas worked with Hyatt he created desserts and striking chocolate pieces for up to 1700 Guests in the hotels ballrooms, cooked for royalty and heads of state and was part of the Grand Opening of one of Australia’s premier hotels, The Park Hyatt Melbourne.

He subsequently began consulting and for the last three years has worked for Lindt of Switzerland in Australia.

In the role as Mâitre Chocolatier, Thomas is educating Australians on the delights and mysteries of Lindt chocolate as well as the way chocolate is made.

He has appeared as a contributor of recipes in Magazines, Newspapers as well as on TV and he gets to pass on his passion of chocolate to Australia’s pastry chefs, culinary students and hobby chefs by sharing recipes and culinary tips.