Chocolatier & Chocolate Sommelier

Geoseph Domenichiello

Chocolatier & Chocolate Sommelier

Geoseph has revitalized the idea of chocolate. His training in biology, fine arts, and gastronomy come together to give a one-of-a-kind approach to all things chocolate. With a decade of work behind him, he has become an authority figure in chocolate education & chocolate craftsmanship. 

His motivation is to enlighten you to become a well informed chocolate consumer and critic. Through his fact-based and sensory focused approach, your satisfaction for chocolate and food in general will be elevated beyond your expectations.  As well, as informed consumers we can redirect the chocolate industry to satisfy not only our senses, but also the well-being of those connected to it.

With a focus on leading research in the areas of chocolate history, science, commerce, and his skills as a chocolatier, Geoseph brings forth greater richness into the world of chocolate. 



Bachelor of Science

University of Toronto, YYZ

Pastry Arts

George Brown College, YYZ

Teaching ESL

Vancouver Community College, YVR

Chocolate Tasting Course



Chocolate Sommelier
A Taste for Chocolate, YYZ

Lead Chocolatier 
Chocolate Arts, YVR

Thomas Haas Patisserie, YVR

Head Chocolatier
Gem Chocolates, YVR

Chocolate Sommelier
The Wellington Chocolate Factory, WLG

Head Chocolatier
Mon Paris Patisserie, YVR


In The Media


New Zealand Herald 


Creators Vancouver (2014)

City Food Vancouver (2012)




A Special Thank You

From Geoseph

A warm appreciation goes out to Sabine Edrissi for the many photos of my creations, courtesy of Gem Chocolates; to Galina Sanaeva for the background image and others; and Glenn Knowles of Gem Chocolates for his support & inspiration of creativity and ingenuity.  

As well as to others who have inspired my journey of chocolate exploration.