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What The Professionals Say.


Originally from Lyon, gastronomic capital of France, Olivier has had the privilege of working in some of the most prestigious establishments (Paul Bocuse MOF, Lucien Peltier, Pierre Herme, Raymond Blanc, Michel Rostang 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.

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Jean-Pierre Richard

I would like you to be aware that it was an immense pleasure working in your company during the last intervention we embarked on.

You showed me that you were a man of rigour, meticulous, someone, who perseveres with a tenacious spirit, who pushes hard to fulfil the high degree of professional competence needed and displays his willingness to attain results and succeed.

You will undoubtedly be one of the professionals who does succeed because you are determined and persist in finding a solution, therefore progressing to a context of work which is well done and accomplished.

I wish you all the best in your endeavours".

MOF Chocolatier, Confectioner 1990
Member of "L' Académie Française du Chocolat et de la Confiserie, fauteuil N°11


Lady Lynn Forester de Rothschild

“Olivier has been beneficial in terms of business advice and chocolate development with the recipes that won awards.


His technical support has allowed us to improve capacity whilst taking an artisan short shelf life to a more suitable scale. Applying his hygiene and segregation disciplines has enabled us to develop a more robust process.”

Chair of E.L. Rothschild

R Chocolate


Angus Thirlwell

"I worked closely with Olivier to launch some of the most iconic Hotel Chocolat products. Olivier has a strong imagination and the rare ability to marry this to superb technical skills; a powerful combination".

Co-Founder & CEO of Hotel Chocolat                                   


"I have known Olivier for over 31 years. Meticulous and patient, Olivier has built throughout the years a solid technical experience in industrial and artisanal chocolate fields.


He never ceases to increase his knowledge by his curiosity and desire to discover new techniques. It is rare to meet professionals who have this versatility in chocolate, from the cocoa bean to chocolates bonbons. His expertise is highly recommended.

Guarantor of expertise and know-how



Ecole du Grand Chocolat Valrhona

France and Worldwide.

Philippe Givre


"Olivier has learnt a lot since I introduced him to Paul Bocuse in 1988.

He has worked hard to acquire all his knowledge and his technical skills. He is one of the professionals who knows that instinct in our business only comes with a thorough knowledge of the technology and raw materials related to cocoa."

M.O.F Cuisinier1996


Group Paul Bocuse.

International Consultant.

Eric Pansu


"A chocolate professional, Olivier Nicod has discovered everything involved in the world of chocolate. Naturally curious he has researched throughout many years all the aspects of chocolate from the cocoa pod to the chocolate bonbon.


Excellent in the art of refined chocolate 'Couverture', he has also mastered the production of the traditional finished bonbon, as well as fully mastering the upcoming process of One Shot. With his knowledge and rigour he will meet the expectations of any professional demand."

MOF Chocolatier, Confectioner 1993

Silver Medal, Pastry World Cup 1991

Member of "L' Académie Française du Chocolat et de la Confiserie".

Andre Rosset

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