About Frank Haasnoot
Frank Haasnoot is a Dutch pastry chef with 23 years experience and currently working as a freelance consultant and expert pastry teacher all around the world. He is now based in Spain.
When Frank finished his pastry education he started working for several pastry shops, including one year at La Tulipe Desserts in New York. Eventually he started working as the Chef Pastry Developer for Creme de la Creme and finally as the Executive Pastry Chef for Dobla.
During his career he felt the urge and passion to compete in chocolate and pastry competitions. After competing in several Dutch competitions he decided it was time to compete on a international level. He signed up for the World Chocolate Masters, a World Championship for pastry chefs in Paris.
The first time he competed in 2007, he was awarded with a fourth place. In 2011 he was the winner of the World Chocolate Masters.
After Dobla and the World Chocolate Masters Frank started to work abroad for
The Victorian in Kuwait (a high end pastry concept store), the Mandarin Oriental Hotel in Taiwan and the Peninsula Hotel in Hong Kong. Mid 2017 Frank decided to relocate back to Europe and start his freelance career to be able to teach and develop his work freely, for any pastry and chocolate related project.