I was learning from older ladies that took me under their wings. With this experience, I fell even more in love with the culinary world and discovered that Pastry was my true passion. I was employed and working as a savory chef but one day our pastry chef quit, and the executive chef asked me if I wanted to oversee the production of pastry. I was introduced to the pastry world while working in a small hotel in northern Argentina at the age of 20. Right then and there was when I fell in love with the culinary world. Right away I took that job seriously I put all my efforts into learning and eventually started earning my first stripes in the industry by working hard and attending culinary school.Īfter Culinary School I started traveling around Argentina, doing seasonal jobs in hotels, and working as a young cook.

I started from the bottom, as a dishwasher. In desperate need of survival, I found a job in the beautiful city of Mar del Plata on the coast. At the age of 17, as a young rebel troublemaker, I was kicked out of my parents’ house. I am an Argentinian pastry chef and chocolatier who grew up in northern Argentina and I was introduced into the culinary world by coincidence. After all, “a little nonsense now and then is relished by the wisest men.” – Willy Wonka.Chef Gonzo Jimenez wearing Clement Design C-ONE chef jacket Coming soon, custom Frost branded chocolate art. In our never ending creative journey, we are thrilled to connect and collaborate with artists like Chef Gonzo who use their craft to delight and uplift. Raised on thoughtful food enjoyed over long family meals, Miette et Chocolat extends that warmth in bite-size portions, inviting everyone to enjoy a moment of culinary magic. If running a business and being the head chocolatier wasn’t enough, he is also a chef for Republica Del Cacao USA (Authentic Latin American chocolate hand in hand with local communities, developing sustainable fine cacao production at its source).Ĭhef Gonzo’s South American roots surrounded and inform his work. After holding many other prestigious roles, he decided to launch a personal line of chocolates before returning to South America in 2013 where he later accepted a coveted position with Barry Callebaut as the Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.įast forward a few years, many travels and even more publications later, he settled in Colorado to launch Miette et Chocolat with his business partner, David Lewis. His path eventually led him to Boulder, Colorado to become the head pastry chef position at the St.

After completing his studies, he traveled the country working at 5 star hotels and among celebrity chefs. One can’t help but ponder how someone could create such things from chocolate.Ĭhef Gonzo formally began his creative journey at the age of 17 when he enrolled in the Buenos Aires pastry and culinary school. A true artisan, Chef Gonzo’s work sends his customers on a mind-bending, and often interactive, experience. Without hesitation, we were welcomed into his kitchen. His passion and magnetic creative energy is infectious. When you meet Chef Gonzo it is instantly apparent you are talking to someone special.

We were instantly spellbound and eager to learn about the man behind the sweets. The breathtaking creations stopped us dead in our tracks. Wandering through Stanley Marketplace, we came across Miette et Chocolat by chance. This chocolate shop would be more accurately described as a modern museum of edible art. The experience of Miette et Chocolat is like nothing else.

Miette et chocolat