Bean to Bar
The evolving future of chocolate
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...
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.