THE CHOCOLATE
This brand translates a plated dessert into chocolate.
Each bar is built with the same intent as a composed dish- textures, controlled sweetness and flavour balance. Re-imagined in hand held format.
About me.
I've spent my career in luxury hospitality- fine dining and high end hotels where precision, timing and attention to detail are everything. I have worked with incredible teams in high pressure environments and learned what it takes to deliver something truly exceptional.
I've had the privilege of leading pastry teams, opening a boutique hotel, competing in culinary events and collaborating as a guest chef at select venues. More than titles and accolades what matters most to me is the people I've met, the lessons learned and the pursuit of the craft at its best.
The Philosophy
Flavor should be direct, unmistakable and fully expressed. ingredients should be treated honestly and thoughtfully, with respect for season, balance and there own character.
I don't separate taste, texture and design; they are the same conversation.
The intention behind what I make is that it should be memorable without being over complicated, and beautiful enough to make you pause before tasting.
The Work
I work independently across chocolate production, specialty dessert projects, and short term consulting for pastry and baking programs.
For collaborations and inquires: