Geoseph Domenichiello

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 all encompassing perspective into this exquisite food. 


The Journey

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. 

The experience

He has worked for top and internationally acclaimed chocolateries, winning national and international awards for his chocolates.  He has lived & worked in Toronto, Vancouver, And New Zealand, sharing his passion for chocolate with those he meets. 


His motivation is to enlighten you to become a well informed chocolate consumer and critic.  Why?  It's simple.  As you further your understanding of chocolate, you begin to make smarter choices surrounding it.  These smarter choices will lead you to a greater level of satisfaction with chocolate you choose.  More importantly, as an informed consumer, you can redirect the chocolate industry to satisfy not only our own senses, but also the well-being of those connected to it. 

The wellness of those around him remains to be a feature of his work ethics.  His volunteer work in the areas of counselling, shelters, and education, stem from his belief that taking care of each other is what encourages quality at many levels.  Whether these people are in your workplace, or connected to your field in some way, having them being treated fairly allows for them to work their best and offer up the best chocolate possible, whatever their contribution. 

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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.  Much of his time is spent focused on his Chocolate Sensory Workshops.  Outside of this real, his time is spent paddleboarding, reading, crafting, and exploring the outdoors. 

We all share the ability to sense flavour, but our experience is our own.  It is unique to us based on how we receive flavour, and how it relates to our individual past.  

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

Curriculum Vitae


Bachelor of Science, Biology, Zoology, Art HistoryUniversity of Toronto: YYZ

Pastry Arts.  George Brown College: YYZ

Teaching Instruction Courses.  Vancouver Community College: YVR

Chocolate Tasting Course. Seventy%: YVR


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


In The Media


The Source Newspaper


Creators Vancouver


New Zealand Herald


City Food Vancouver