Master Chocolatier & Chocolate Sommelier
Geoseph has revitalized the way we think about chocolate. His training in biology, fine arts, and gastronomy join together to provide an encompassing perspective into this exquisite food. With over 10 years of work behind him within the chocolate industry, his passion for enlightening others is what keeps him going.
Geoseph grew up in the Italian community of Woodbridge, Ontario, where quality craftsmanship, Southern Italian food, and the spirit of sharing surrounded him. From this grew his belief that chocolate should unite beautiful flavour with skillful craftsmanship; something worth sharing.
His childhood love for animals, art, and food have been the triad of passions that continue to direct his life. It felt only natural for him to study both Biology and Art History at the University of Toronto, where he received his Bachelor of Science. Upon graduating, his love for food took him to George Brown College, where he honed in on his skills in the Pastry Arts Program. It was here where he came across a job posting for a chocolate sommelier, and after taking on the position in 2007, he has become forever dedicated to chocolate.
He has worked for top and internationally acclaimed chocolateries, winning national and international awards for his chocolates he created there. He has left a legacy of passion and inspiration wherever he has worked, creating recipes, designing chocolates, inventing techniques, and improving the standards of quality. He has lived & worked in Toronto, Vancouver, And New Zealand. Since 2007, his passion for fine chocolate and the misconceptions surrounding chocolate continue to motivate him to educating those who care about quality and flavourful food.
Geoseph spends much of his time staying up to date with current research in the areas of science and history of chocolate and cacao. He works in Vancouver as a chocolatier, constantly thinking up new and exciting ways to create, share, and teach all things chocolate. As well, much of his time is spent focused on his Chocolate Workshops, helping others become confident and informed chocolate consumers.
Outside of this realm, his time revolves around the three triads of his life: nature & science, art, and food. Activities include hiking and paddleboarding, crafting and designing, as well as experimenting with and exploring food. This multipotentialite has also worked in the balloon industry, in herpetology, as a baker, and even in a guppy behaviour lab. However, chocolate continues to be at the forefront, mostly because it touches on all three of his lifelong passions.
Bachelor of Science, Biology, Zoology, Art History. University of Toronto: YYZ (2008)
Pastry Arts. George Brown College: YYZ (2008)
Teaching Instruction Courses. Vancouver Community College: YVR (2013)
Chocolate Tasting Course. Seventy%: YVR (2014)
Chocolate Sommelier. A Taste for Chocolate: YYZ
Lead Chocolatier. Chocolate Arts: YVR
Lead Chocolatier. Thomas Haas Patisserie: YVR
Head Chocolatier. Gem Chocolates: YVR
Chocolate Sommelier. The Wellington Chocolate Factory: WLG
Head Chocolatier. Mon Paris Patisseri: YVR