Category Archives: Chocolatier of the Year

Lionel Clement

Lionel ClementExecutive Vice President, CTO Production and Co-founder of Nuubia Chocolat in Pleasanton, CA, Chef Lionel Clement has recently launched his own line of chocolates fused with French tradition in Northern California . Mr. Clement is a rising star in the highly specialized and competitive world of artisan Chocolatier Chefs around the globe.

After receiving his certification in pastry and chocolate, Chef Clement managed Product Development and chocolatier/ pastry chefs at Lenotre, the prestigious and highly esteemed international house of chocolates in France for 5 years. Studying under MOF chefs enabled Chef Clement to perfect his craft and be honored by his peers with the Honors Diploma from the French Cooking Academy in 2004.Continue reading→

Frederic Loraschi

After attending the Souillac “Quercy-Perigord” culinary school, Frederic Loraschi began his career at the age of 16 as a cook for 1989 Bocuse d’Or winner Lea Linster in Luxembourg. He later joined the team of acclaimed 3 Michelin Star Chef Bernard Loiseau in Saulieu, where he learned that passion, patience and hard work are the keys to success.

In 1999, Frederic decided to pursue his career in the United States by joining The Ritz-Carlton Laguna Niguel where he devoted one year as Assistant Pastry Chef before being promoted to Executive Pastry Chef for the reopening of the Original Ritz-Carlton, Boston.Continue reading→

Jose Luis Castellanos

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Barry Callebaut Chocolate Academy Center

Jose Castellanos is the Assistant Technical Advisor of the Barry Callebaut Chocolate Academy Center in Chicago.
Born in Mexico City, Chef Castellanos arrived in Chicago to attend the Robert Morris University where he finished his Associate in Applied Science Degree – Culinary Arts. He then attended The French Pastry School in Chicago where he finished the L’Art de la Pâtisserie program.

Following his studies, Chef Castellanos worked as an Assistant Pastry Chef at the Hyatt Lodge in Oakbrook, IL. He was offered an opportunity to work alongside renowned Chef Hichem Larache to help on the newly opened Trump International Hotel and Tower Chicago in 2008, where he was in charge of all chocolate décor and banquets. After three years at Trump, Chef Castellanos was promoted under Chef Sarah Kosikowski to reorganize Banquets, chocolate décor and show pieces as the pastry Sous Chef of the Trump Hotel.

At the Chicago Chocolate Academy, Chef Castellanos works as an Assistant Technical Advisor, under Chef Jerome Landrieu and Chef Celine Plano, assistant them to develop recipes and instruct classes. He also has assisted multiple international Chef Guests such as, Chef Jean Michel Perruchon MOF, Chef Johan Martin, Chef Gabriele Riva, Chef Lionel Clement, Chef Andres Lara, and many other.

Emma Kate Veader

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The Hess Collection Winery

After a few years studying sculpture and design abroad in Italy, Emma Kate Veader returned to the states to attend the Culinary Institute of America at Greystone. During her education; with passion and precision, she interned under the Sweet Genius (Ron Ben-Israel) in New York where she deepened her interest and appreciation for artistic baking. Upon returning to the west coast, she graduated with honors with an Associates in Pastry and Baking and quickly turned her attention to broadening her craft to everything cacao.

With a crash course in chocolates at school and a part-time job at a local Napa Valley chocolate shop, Emma has continuously deepened her knowledge and skills with the support of her current employer. Originally hired while still a student, Emma developed the pastry department for the world renown Hess Collection Winery. Intermittently, she has traveled back to NYC to work with the Fashion Chef constructing cakes for Disney and Barneys New York.

A trip to the San Francisco based company TCHO inspired her to elevate Napa Valley’s “wine and chocolate” trend to an echelon only The Hess Collection Winery and TCHO chocolates could define. Using Hess and its sister wines as the backbone for the pairing program, she utilizes TCHO Single-origin chocolate along with local ingredients to generate a new perspective and experience to all that come to enjoy the region . A year later, Emma continues to build onto the pastry program, developing new seasonal chocolates with each new wine releases. In addition, she hosts weekly yoga instruction for Hess employees. What could be better than chocolate, wine and yoga!