If everything in the world was made of chocolate - I would have eaten it by now. Ever since I can remember chocolate has been my passion. My love of chocolate led me to devote and apply my mathematical and scientific backgrounds to create the most unique flavour combinations with utmost precision and creativity.
I am self-taught and have since been inspired by many great chocolatiers and chefs alike. I have travelled the world to learn and refine skills in chocolatiering. It is through this that I have developed the philosophy and skills to today be a supplier to Michelin starred restaurants and Royalty. I also have had the privilege to spend time with a 1993 MOF Chocolatier who guided me in the art of sculpting in chocolate. In 2014 I was awarded "The True Innovation in Fine Chocolate" award by The Academy of Chocolate from my experimental approach to fine chocolate.