CHOCOLATE

Chocolate is my passion. Mainly because of it I left my previous path as a chef and chose pastry.

I studied with chocolate master Ruth Hinks and her mentor, the multiple-time winner of international culinary competitions, Martin Chiffers. I deepened my knowledge of chocolate and sugar sculptures at the restaurant 'Angler', located in the 'South Place Hotel'.

Chocolate Bon Bon candies became my signature even at the restaurant 'Core by Clare Smyth'.