ADRIANA:

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What happens when you put a chemist in a kitchen? The perfect reaction!

 

That’s what excited Adriana about moving from her career as a Chemist to her real passion: being a Pastry Chef, back in her home country, Venezuela, almost twenty years ago, when she decided to study in a prestigious gastronomy school in Caracas.

 

“I have always had a love for the native Venezuelan chocolate, and I am proud to say it is one of the best chocolates in the world. That's what inspired me” Adriana added.

 

After twenty years of experience in high-end restaurants, hotels, and patisseries; both in Caracas and Florida, Adriana grew her skills to become the passionate chocolatier she is today.

 

MATTHEW:

 

Growing up in Philadelphia as a teenager, Matthew became fascinated with his grandmother's cooking even though he was always kicked out of the kitchen; especially when a cheesecake was going in the oven. There, his curiosity developed into the passion that fuels his vision today. 

 

In 1999, Matthew was accepted into the prestigious Culinary Institute of America in Hyde Park.  

“It was such a memorable experience being surrounded by such professionalism in such a stunning environment”.  

 

After graduation, Matthew moved to Miami, looking for greater opportunities, which he found working with renown Chefs such as Norman Van Aken, Pascal Oudin, and George Berger.

 

His career continued in Las Vegas, working under Master Chef Claude LeTohic at the world-renown Joel Robuchon restaurant in the MGM Grand, where his technique working with the finest ingredients was mastered.

 

Was in Saint Lucia when Matthew fell in love with the “bean to bar” process, picking the cocoa fruit, drying the seeds on open-air mats, and processing chocolate.

 

Now Adriana an Matthew share there skill for all chocolate lovers at Kakaw.