Info

I love chocolate. It’s really as simple as that. Everything I do, see, smell, taste leads me to chocolate. I have such a deep passion for this exotic fruit that evolves into a delectable sweet that my dream was to share my love for it with the world as I feel it in my heart. Madame Chocolat is a dream-come-true for me as I welcome chocolate lovers of all ages to come witness each bonbon being born in my open chocolate factory. It is a place where I can display hand crafted chocolates the classical true European way, as well as show the magical process of a real chocolate factory that produces fresh chocolates daily.

I am a true Angelino by all means. I grew up in the San Fernando Valley and graduated from Louisville High School in Woodland Hills. I continued to stay in L.A. for college by graduating with a business degree from the University of Southern California (USC). I worked in the financial industry for 6 years then followed my heart to pursue my passion for chocolate. Of course I didn’t want to leave my beloved Los Angeles just yet, so I attending Le Cordon Bleu satellite culinary school in Pasadena. Upon graduation, i was extremely fortunate and honored to have had the rare opportunity to work for legendary world class Master Pastry Chef and Chocolatier, Jacques Torres, in New York. At this time, I was ready to leave Los Angeles for a short while, and jumped on the chance to learn from the Pastry Icon himself, planning all along for my return home to open Madame Chocolat in Los Angeles. After my intense educational experience and formal training under Chef Torres in his chocolate factories, I felt confident to move back home and work on opening the factory and boutique. From the moment I dreamed about opening my own chocolate factory and boutique until I made it a reality by opening the doors to the public, it took a total of almost 5 extensive and diligent years to accomplish.

I am very proud to say that I am certain this is my true calling in my professional life… to be Madame Chocolat, your personal Chocolatier.