A sunny San Diego native, I had devoted 10 years of my previous life to music receiving a Music Ed degree from SDSU, gigging and teaching around town as a classical guitarist. In 2007 after travelling and eating around Europe, I decided to further my natural talents in cooking. I kicked off my career in cookery and chocolate after serving as sous chef for a boutique Southeast Asian-fusion family-run catering company, Banyan Catering, and an artisan chocolate company, Chi Chocolat, in San Diego. After completing the Grand Diplome from Le Cordon Bleu London, I immediately landed a chocolatier role with Dallmann Fine Chocolates and restaurant chef for the Farm House Cafe in San Diego. I returned to London and landed a chocolatier role with the prestigious Melt Chocolates in Notting Hill for two years.

Passion for indulgence and taste: I organise and host chocolate experiences

With Melt Chocolates I was granted the opportunity to regularly lead chocolate workshops and lessons during production hours, ultimately getting the ball (or truffle) rolling again on my love for teaching . In 2012 I began my role as a private teaching chef with The Kitchen Queen, and later roles with Rococo Chocolates, L'atelier des Chefs, Bake With Maria, and The Michel Roux Jr Cookery School. As a professional teaching chef and graduate with work experience and proficiency in all areas of cuisine and patisserie, I enjoy educating and encouraging people to personally discover chocolate and cacao in their day-to-day lives!

I design and host chocolate events, tastings, & workshops, tailored to your specific occasion.

I specialise in tailor-made workshops and events to discover the chocolate aficionado in all of us. I'll be your culinary guide in tasting and single origin chocolate. Broaden your mind through an adventure in taste.

Annamarie “Lady Cacao”