It's easy to fall in love with chocolate.
Chef Romeo certainly did when he discovered a passion for chocolate making while taking cooking classes in San Francisco on the weekend to unwind from a fast-paced career in higher education for the past 14 years. In his search for re-centering and relaxing from long work days, Romeo became enamored with the artistry of design, balance of flavors, and the richness of the story of cacao and chocolate-making.
An avid learner, Romeo decided to take a creative sabbatical and a career change. He enrolled and graduated from Ecole Chocolat Professional School of Chocolate Arts and completed the Master Chocolatier Program in Belgium. He continued his studies with Chef Russ Thayer in Chicago Chocolate Academy and with Chef Melissa Coppel in Las Vegas Atelier d? Coppel, and Chef Gabriele Riva. He serves as a member of the Fine Chocolate Industry Association and is a member of Historic Pine Ave Business & Resident Association where his brick & mortar shop is located. Romeo now calls Long Beach home, and you can try his various chocolate collections as he carefully sources local ingredients and cacao from various regions from around the world.
Master Chocolatier training in Belgium, Chicago, and Las Vegas
Innovative recipes that collaborates with other local artisans
Ethics principle is guided by endeavoring to source fair and direct trade partners
Chocolates carefully sourced for distinct flavor profiles marked by terroir, similar to wine regions or coffee growing regions