Co-Lab Courses
Co-Lab is a creative space where chefs, pastry professionals, and food enthusiasts come together to learn, connect, and be inspired. Our hands-on courses provide the perfect environment to expand your skills and creativity, no matter your level of experience.
Our mission is to help you think differently about ingredients, experiment with new techniques, and develop your own distinctive style.
Each year, we welcome an exceptional line-up of chefs and industry experts who share their knowledge and insight from some of the world’s leading kitchens. Whether you’re taking your first step into the craft or advancing your professional expertise, Co-Lab offers an immersive learning experience that encourages growth and innovation.
Course Levels
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Level 1: Perfect for beginners. Learn the basics and build your confidence.
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Level 2: For those with some experience. Sharpen your skills and expand your knowledge.
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Level 3: For professionals or passionate learners. Dive deeper into advanced techniques and industry insights.
Meet the 2026 Line-Up
Our 2026 line-up brings together the best of Co-Lab’s in-house chefs and renowned guest talents.
Our Chefs
Cyril and Erik lead the Co-Lab kitchen, guiding each class with expertise, creativity, and hands-on mentorship.
Cyril Borie
Trained in Bayonne, France, the chocolate capital, he honed his skills with artisan pâtissiers across France before moving to Ireland to develop his own business. Now part of Odaios Foods, he shares his expertise in chocolate and pâtisserie, focusing on taste, design, and quality.
Erik Van der Veken
Belgian chocolatier and pâtissier trained in Antwerp, Erik has worked at London’s Café Royal and Marc Patisserie, as well as Executive Pastry Chef for the pre-opening of Le Concheur, and as a consultant across Kuwait and Asia. He now shares his expertise globally in chocolate development, recipe creation, and staff training.
Our Guests
Each year, Co-Lab welcomes award-winning pastry and culinary talents to share their signature techniques through exclusive masterclasses.
Asia Mahealani
Winner of the Irish Pâtisserie Championship 2025 and founder of Mahealani Pastries, Asia Mahealani trained in advanced pastry techniques and has built a reputation for creative, precise, and visually stunning desserts.
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Silma Ayres
Chef and researcher at Sosa Ingredients, she brings together science, flavour, and innovation. With experience in world-renowned restaurants such as El Celler de Can Roca, Disfrutar, and DiverXO, she blends technical mastery with a creative,
health-focused approach.
Circle Wong
Pastry Trainer at L’École Valrhona, Chef Circle Wong brings a background in high-end patisserie and a passion for flavour balance and visual storytelling. She specialises in modern entremets, plated desserts, and chocolate work that combine precision with creativity.
Toni Rodríguez
A pioneer of modern vegan pastry in Europe, Toni created the first vegan macaron and founded the continent’s first vegan bakery. He now leads an international pastry academy, teaching innovative plant-based techniques to chefs and enthusiasts worldwide.
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