I have been heavily involved in the fine chocolate industry since I first set foot in a chocolate kitchen in 2009, and after training under William Curley for 3 years 2010 – 2013 I then joined the prestigious Academy of Chocolate in London as a member and judge. Remaining deeply passionate about the industry ever since, I frequently judge on the national and international circuit, and consult in the following areas:

Menu Development and Collaboration:

From concept through to execution, I work with restaurants to create unique one-off chocolate inspired tasting menus. I will work with you or your designated chef to develop the menu, infusing each dish with hand picked chocolate ingredients from each stage of the chocolate production process, bringing a one of a kind experience to your guests.

Product Development:

Having trained as a chocolatier patissier, and worked product development in a bean to bar chocolate factory, I am well versed in the full life cycle of chocolate production from concept, through to product launch and can guide you at each step of the process including packaging and branding.

Product Feedback and Reviews:

With extensive experience judging internationally for the Academy of Chocolate, International Chocolate Awards, New Zealand Chocolate Awards and Outstanding Food Producer Awards and time spent working in both chocolatier and bean to bar kitchens, I can provide fair and detailed feedback on product appearance, flavour, texture, product packaging, style and branding.