About Geoseph

My goal here at Chocolate With Geoseph is to allow you to experience fine chocolate in a practical and comfortable atmosphere through in-person tastings, lessons, classes, and events. All are welcome, from absolute beginners to the well seasoned connoisseur.

Professional Chocolate Sommelier, Master Chocolatier, & Bean-To-Bar Chocolate Maker

My goal is to guide people towards appreciating fine chocolate and understanding what “bean-to-bar chocolate” is all about. My approach is to meet you at your level and help elevate your satisfaction with chocolate.

I have over 15 years of experience in the fine chocolate industry. Today I wear many hats including chocolate sommelier, master chocolatier, chocolate maker, and instructor.

Upon completing my BSc at the University of Toronto where I studied both biology and fine arts, I plunged myself into the world of pastry arts at George Brown College. It was there where I came across a job posting for a chocolate sommelier, and after accepting the job in 2008 I have been forever dedicated to the world of fine chocolate.

From there I began to work as a chocolatier and eventually making my own bean-to-bar chocolate. During this time I have built up my own chocolate curriculum, and began focusing on teaching fine chocolate classes and workshops. I have been a chocolate sommelier before any such sommelier courses or certifications existed. I built my curriculum from scratch through delving into primary research, connecting with those in the industry, and through the years of experience teaching others along the way. This is how I encourage others to learn as well - to base what you believe in on what you know, not simply on what you have been told.

I have also spent years developing free resources at my other website Bean To Bar World, and developed the world’s first bean-to-bar map (now an app) established in 2017 which helps you locate fine chocolate makers and related businesses around the world! The app is free platform for the businesses and free for you to use. The Learning Center is a growing free resource with chocolate related articles, research, videos, and other content. I continue to grow and develop this free content in order to allow anyone who wishes to learn about fine chocolate to learn without barriers.

My experience has taken me from Toronto to Vancouver to New Zealand and now currently in Salmon Arm, BC. I have worked for places such as A Taste For Chocolate, Chocolate Arts, Thomas Haas Patisserie, Gem Chocolates, Wellington Chocolate Factory, and Mon Paris Patisserie. My background in the sciences, fine arts, and gastronomy, as well as my expertise as a chocolate sommelier, chocolatier, and bean-to-bar maker combine together to offer a rare and unique approach to learning & experiencing the world’s favourite food. Most chocolate sommeliers have no experience in the kitchen, and many people in the kitchen have no deeper understanding of the mechanisms behind how chocolate works. My passion has been built on all these aspects and more, and I love any opportunity to share it with you!

In my spare time I enjoy working, socializing with (feathered and scaled) friends, growing something green, walking on water, and cooking.