Our Chocolate Academy Chefs

Get to know the leaders of the Carma Chocolate Academy™ - their experience, expertise and passion.

Joel Perriard joined the Carma Chocolate Academy ™ in 2012 as an adviser and only after three years he was promoted to the Head of the Chocolate Academy. Perriard completed his training as a confectioner in the atelier of Wodey-Suchard in Neuchâtel and later worked as a pastry chef in various restaurants. In 2010 he and his wife ran the Hacienda San Agustin de Callo, a boutique hotel in Ecuador.

Right before he joined our team, Joel worked at the two-Michelin Star Mesa restaurant in Zurich. He won the Young Swiss Confiseur awards in Montreux and fourth place at the Swiss Championships for Young Confectioners in Lucerne.

Naomi Wahl’s professional career started in 2009 at the Lenôtre school in Paris. She then moved to Montreal, Canada, where she worked at the Sofitel Montreal Golden Mile hotel for almost five years. During that time, she advanced from pastry clerk to executive pastry chef, leading a team of three. 

She created and developed the desserts for hotel guests, as well as for the locally renowned Renoir restaurant. Upon returning to Europe in 2014, she worked at the Sonnenberg restaurant before joining the team at the Carma Chocolate Academy™ in Zurich.

Next to being a Carma Chef, Fabian Sänger owns a company, Chocolate Culinary. Prior to joining the Carma Chocolate Academy™ he worked for Kambly SA in Research and Development. In 2009 he won the Swiss Chocolate Masters, a competition gathering the best and most famous chocolatiers from the whole country. He published a book on mouth-watering trends and innovations in the confectionery and bakery sectors titled Sweet Inspirations, for which he was awarded in the Pastry & Sweets and Chocolate categories at the Gourmand World Cookbook Awards in 2014.

Since January 2015, Wiebke Wangenheim has been responsible for the administration of the Carma Chocolate Academy™. Before joining the Academy, she worked in various positions in the industry, as well as at Universities. For questions regarding our courses, events and general information please contact Wiebke directly, from 8 am to 12 pm CET.