Maura Metheny

Chef Chocolatier/Director of Innovation and Product Design
Norman Love Chocolates

Massachusetts native, Maura Metheny was formally trained in fine arts before turning to a career in pastry and chocolate. Upon earning her bachelor’s in fine arts in NY, Metheny then obtained an Associate of Science degree in pastry arts at Johnson & Wales University in Providence, R.I.
After graduation, Metheny accepted a job in Lucerne, Switzerland, where she worked in pastry and chocolate. She returned to the United States when offered a job in fine dining at The Ritz-Carlton, Naples. In 2001 Metheny accepted a position assisting Chef Norman Love while continuing to work full time at The Ritz. In 2003, she accepted a full-time position at Norman Love Confections as the Chocolate Production Manager for the Fort Myers-based confectioner, where she designed and oversaw the daily production of over 35,000 handmade pieces of ultra-premium confections, plus production of specialty lines for Love’s G Chocolates by Godiva and FM Artisan by Norman Love for Fannie May Confections.

In 2011, Metheny was promoted to Director of innovation and product design. In her new role, she is responsible for the development of new products and packaging design as well as the continued design and execution all chocolate lines produced at Norman Love Confections. Metheny, having traveled the world to numerous classes and competitions takes her inspiration from both industry and art.

In March 2013, she received a bronze medal in the 24th annual U.S. Pastry Competition for Pastry Chef of the Year sponsored by Paris Gourmet at the Javits Center in New York City. She previously competed in two Showpiece competitions and garnered silver medals in both appearances.

A consummate professional, Metheny strives each day to be better than the day before, and to assist Norman Love Confections in continually raising the bar within the industry.

Dan Forgey

Chef Chocolatier/Production manager
Norman Love Chocolates

Originally from Alaska, Dan began his culinary career at New England Culinary Institute in Burlington, Vermont graduating with an Associate of Science in culinary arts. After graduation he began working in upscale resorts in Wisconsin, Michigan and Florida. He accepted a position on a 30-foot commercial fishing boat for a three month season in Southeast Alaska. Upon finishing, he assisted with opening an 80-seat fine dining restaurant in Massachusetts where, after opening, he assumed the position of head chef.

Forgey then moved to Florida when he accepted the position of pastry chef at the Waldorf Astoria Naples (formerly Naples Grande). While training for his first Chocolate Showpiece competition, he was introduced to Chef Norman Love and accepted a position with the Fort Myers based chocolatier and pastry chef in 2007. Since starting at Norman Love Confections, Forgey has continued to compete in chocolate showpiece subsequently receiving three silver medals.

Dan worked in chocolate production where he was responsible for ganache fillings as well as the design and production of all of novelties, including the creation of the coveted S’More Love. In September 2011, Forgey was promoted to chocolate production manager. Today, he is responsible for running the chocolate production as well as designing new flavors of confections for NLC’s core and holiday lines. Forgey is also responsible for helping develop new novelties including the items available at the Boston Red Sox JetBlue Park located next to the Fort Myers Chocolate Salon and for the Fannie May’s ultra-premium line, FM Artisan by Norman Love.

Traveling all over the world touring chocolate factories and production facilities Forgey uses his broad culinary and pastry experience as well as the most cutting edge techniques to create chocolates and sculptures that constantly challenge the boundaries of the industry.

David Lewis

Executive Pastry Chef
The Brown Palace Hotel and Spa

Chef David Lewis was born and raised in rural Illinois. Growing up with country cooking he discovered the love of food was a passion of his. David began cooking in small restaurants and country clubs at the age of 15. That is when he knew he wanted to become a chef. After high school he left and moved to the “big” city of Joliet. That is where he received his Associates degree in Culinary Arts from Joliet Junior College. After school he began his professional career with Roy’s Hawaiian Fusion which landed him in Las Vegas. David then moved to working for hotels where he started at Harrahs. He left there and journeyed out to the sea where he worked for Norwegian Cruise Lines. Loving the land life more than the sea he traveled back to Las Vegas where he was pastry chef for Paris, Bally’s, and Planet Hollywood. Seeking the simple life again he moved to Colorado where he currently resides at the Brown Palace Hotel in Denver.

Lewis has competed in the 2010 & 2012 Pastry Chef of the Year Competition in New York. He also competed in Pastry Live 2012 & 2013 in Atlanta where he received “Best Artistic Showpiece” in 2012.

Julie Eslinger

Assistant Pastry Chef
Colorado Convention Center

Julie is currently the Assistant Pastry Chef for Centerplate at the Colorado Convention Center in Denver Colorado. There she oversees the production of a variety of house made pastry items for corporate events, plated banquets, receptions, and other special occasions. Julie thrives on high volume and the energy and excitement that comes from delivering thousands of plates to a single dining room. She loves to push the envelope and deliver results. She is responsible for the training and development of her team, whom she loves and thoroughly enjoys working with. In 2012 Julie competed in the ACF Winter Salon in which she received a silver medal for her cold plated dessert. In 2013 & 2014 she competed in Sweet Times in the Rockies, a cake competition where she received both silver and gold medals. Her cakes have also made appearances in Cake Central Magazine.

Julie loves all things sugar, chocolate, and cake, and is constantly working to develop her own skills. While she was a student, she had the privilege to work with Chef Craig Winter, who first introduced her to chocolate and sugar sculpture techniques. Instantly she felt a connection with her artistic background and her passion for pastry. Julie graduated with an Associates degree in Baking and Pastry, and soon after began building sugar, chocolate, and bread sculptures for high end functions to deliver extraordinary experiences to her guests. She is proud to be a part of the Centerplate team, and is excited to see what the future holds for her. Outside of work Julie likes to travel when she can, be with friends, and eat at new restaurants.

Christophe Rull

Assistant Executive Pastry Chef
MGM Grand, Hotel and Casino, Las Vegas

A native of the south of France, Chef Christophe Rull was part of the opening team of Aria Resort and Casino, Las Vegas.
Previously, he was the pastry chef at “La Maison de Marc Veyrat”
*** Michelin Stars ( Savoie, France) in 2008.
Just before coming to the United States, chef Rull spend one year working as a teaching assistant at “Ecole National Superieur de la patisserie” at Yssingeaux ,France in 2009. During this year, he had the privilege to work along side multiplies M.O.F (the best distinction in France for artisans) and World Pastry Champions.
Currently Assistant Executive Pastry Chef at MGM Grand, Hotel and Casino, Las Vegas, Chef Christophe Rull enjoys spending time creating new pastries and showpieces for V.I.P parties such as New Years Eve, private outside parties etc…..
Chef Rull enjoys spending time teaching and working closely with his employees.

Nicolas Rio

Chocolatier
Jean-Marie Auboine, Las Vegas

Born in Paris, Chef Nicolas started his career as apprentice at the Chocolate Academy Barry in Paris.
After getting his degree C.A.P chocolatier, Chef Nicolas went work at Christophe Morel, Chocolatier in Canada as production’s chef. He spends 2 years, improving his chocolate skills and decides to leave for Belgique at Marc Ducobu (Relais ET Dessert).
Before coming to the United States, Chef Nicolas was working at Mon Chocolatier Claude Perisset Switzerland.
He’s now, enjoying working at Jean-Marie Auboine as Chocolatier.

Karen Neugebauer

ForteChocolates.com

Master Chocolatier, Karen Neugebauer is a true Artisan who is at the forefront of the Seattle artisan chocolate scene. She has continually wowed customers with both traditional pieces and her cutting-edge confections. Her passion for the craft and cunningly balanced flavor profiles have led to being ranked among the world’s best chocolatiers.

Chef Karen found her passion when she entered the Art Institute of Seattle’s Baking & Pastry program. She was immediately drawn to chocolate, especially the crisp, clean snap of a beautifully tempered bar, and chocolate’s innate ability to enhance lives – both as a food and an art – appealed to her immensely. Soon after graduating, she started Forte Chocolates (2006).

Believing in the philosophy that to celebrate chocolate is to celebrate life, Chef Karen chose to follow the artisan mindset rather than manufacturing large quantities. Her team of artisans craft every piece entirely by hand; including hand tempering, pouring, dipping, and packaging all of the chocolates. With meticulous dedication to quality, she brings to life the remarkably diverse variety of flavors found naturally within chocolate. She also creates stunning flavor combinations by blending chocolates with the finest ingredients available in the marketplace, including savory elements such as organic herbs, honeys, and spices.

Chef Karen has won numerous national and international awards, most notably Gold (2013) and Silver (2011), from the Academy of Chocolate in London, UK. Nationally, she has earned more than 50 Golds and Silvers in four short years (2009-2012), including Taste TV’s Masters Award (2012) and the Six-star rating from the International Chocolate Salons (2013), their highest possible rating in the United States. Chef Karen’s chocolates are carried throughout the Pacific Northwest, available online, and available at her showroom in Mt. Vernon. Please visit us at www.ForteChocolates.com