Services
One Shot
Bean to Bar
Chocolate Development
Corporate Event
The evolving future of chocolate
about
Olivier Nicod
Having pursued his passion through a background in chocolate and pastry over 25 years, Olivier has acquired his technical expertise in chocolate development during the last 10 exciting years.
A belief that clients are looking to create or refine products combined with Olivier's ability to regulate technical aspects such as balance, flavour, stability and shelf-life allows him to share his experience and achieve what he enjoys...
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our
Experiences
Originally from Lyon, the gastronomic capital of France, Olivier has had the privilege of working in some of the most prestigious establishments ( Paul Bocuse MOF, Lucien Peltier, Fauchon, La Rotonde 2 star Michelin ) gaining experience in confectionary, Patisserie and Bakery.
He has trained with renowned professionals in the chocolate field - Jean Pierre Richard MOF, Andre Rosset MOF and Philippe Givre.
