Geoseph

Chocolatier & Chocolate Sommelier

Geoseph Domenichiello

Chocolatier & Chocolate Sommelier

Geoseph has revitalized the idea of chocolate.  His training in biology, fine arts, and gastronomy join together to provide a distinct perspective into this exquisite food.  Having been in the industry for over a decade, the most memorable moments for him has been watching people experience chocolate in ways they never thought possible.  


His motivation is to enlighten you to become a well informed chocolate consumer and critic. Why?  It's simple. As you grow your understanding of chocolate, you begin to make smarter choices surrounding it.  These smarter choices will lead to you enjoying a more satisfying chocolate.  Finally, as an informed consumer, you can redirect the chocolate industry to satisfy not only your own senses, but also the well-being of those connected to it.   


With a focus on leading research, his skills as a chocolatier, and his passion for teaching, Geoseph brings forth a greater richness into the world of chocolate. 

 

My goal is to teach you, above all, how to fully appreciate chocolate in order to heighten your experiences with it beyond your expectations.  It's greatly rewarding to be satisfied by what you enjoy through your own informed judgements and experiences, and not according to what experts (or marketing) dictates to you.  


We all share the capabilities to sense flavour, but our experiences are our own.  They are unique to us based on how we receive the information and how it relates to us.  I'd love for you to hone in on your own sense of flavour.  In doing so, you will heighten your level of satisfaction with chocolate and food in general. And it all begins with educating yourself. 

Geoseph Domenichiello

 

Education

Bachelor of Science

University of Toronto, YYZ


Pastry Arts

George Brown College, YYZ


Teaching ESL

Vancouver Community College, YVR


Chocolate Tasting Course

Seventy%


Experience

Chocolate Sommelier
A Taste for Chocolate, YYZ, 2007

Lead Chocolatier 
Chocolate Arts, YVR, 2009

Lead Chocolatier
Thomas Haas Patisserie, YVR, 2011

Head Chocolatier
Gem Chocolates, YVR, 2014

Chocolate Sommelier
The Wellington Chocolate Factory, WLG, 2016

Head Chocolatier
Mon Paris Patisserie, YVR, 2017

 

In The Media

 

New Zealand Herald 

(2016)

Creators Vancouver (2014)

City Food Vancouver (2012)

 
 

Gallery

 

A Special Thank You

From Geoseph


Thank you to those who have spent time with me exploring the world of chocolate.  Your curiosity is my fuel.  

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