Jose Luis Castellanos


Barry Callebaut Chocolate Academy Center

Jose Castellanos is the Assistant Technical Advisor of the Barry Callebaut Chocolate Academy Center in Chicago.
Born in Mexico City, Chef Castellanos arrived in Chicago to attend the Robert Morris University where he finished his Associate in Applied Science Degree – Culinary Arts. He then attended The French Pastry School in Chicago where he finished the L’Art de la Pâtisserie program.

Following his studies, Chef Castellanos worked as an Assistant Pastry Chef at the Hyatt Lodge in Oakbrook, IL. He was offered an opportunity to work alongside renowned Chef Hichem Larache to help on the newly opened Trump International Hotel and Tower Chicago in 2008, where he was in charge of all chocolate décor and banquets. After three years at Trump, Chef Castellanos was promoted under Chef Sarah Kosikowski to reorganize Banquets, chocolate décor and show pieces as the pastry Sous Chef of the Trump Hotel.

At the Chicago Chocolate Academy, Chef Castellanos works as an Assistant Technical Advisor, under Chef Jerome Landrieu and Chef Celine Plano, assistant them to develop recipes and instruct classes. He also has assisted multiple international Chef Guests such as, Chef Jean Michel Perruchon MOF, Chef Johan Martin, Chef Gabriele Riva, Chef Lionel Clement, Chef Andres Lara, and many other.

Posted in 2013 Competitors, Chocolatier of the Year.