05/14/2026
🇧🇪 Today we continue our Belgians in the West series with Patrick Peeters.
A Belgian-born Master Chocolatier, he has built an impressive international career and today contributes his expertise to the widely enjoyed chocolate brand Chocolove.
“My name is Patrick Peeters. I was born in Sint-Niklaas-Waas, and when I was three years old, my family moved to Leuven. At the age of 14, I started my apprenticeship, first working at Romain Bakery, and after two years I moved to Delecta Patisserie.
I worked in Brussels, Leuven, and Hofstade in both pastry and chocolate departments before opening my own Brood en Banket bakkerij in Leuven. After seven years, we sold the business and moved to Mandeville, Louisiana, where we started a pastry and chocolate shop.
Three years later, I was asked to join the New Orleans Marriott as Executive Pastry Chef. After nine years, I moved to Scottsdale, Arizona, to work at the Marriott’s Camelback Inn, a five-star, five-diamond resort.
Later, I joined Callebaut International, where I conducted demonstrations, teaching, and technical support worldwide. After six years, I started as Chef Chocolatier at Godiva, first in Pennsylvania, then back in Belgium to help open the artisanal facility. After a year and a half, I returned to the U.S. and worked for Kerry Ingredients in the sweets division.
Two years later, I moved to Denver, Colorado, and began my current role in Boulder as Head of Innovation and Master Chocolatier.”
🍫 From Leuven to Colorado, Patrick's journey reflects a lifelong dedication to craftsmanship, innovation, and the art of Belgian chocolate!
