Where Chocolate Becomes an Experience

Founded in 2012, Succulent Chocolates & Sweets has grown into an award-winning chocolate company serving corporate, wholesale, retail and event clients. Sandra is a chocolatier, business leader, product innovator and educator — continuously developing new chocolate products and experiences.

With 10 years immersed in Michelin-star restaurants and five-star hotels across the Middle East and Europe, VJ has taught over 400 students across 60 workshops on pastry, croissants, and chocolate. He is now dedicated to helping others master the art of baking.

An esteemed Master Chocolatier who began his apprenticeship in Montreal. Diploma in Bakery & Pastry from the Institut de Tourisme et d'Hôtellerie du Québec. In 1989, awarded Apprentice Chocolatier of the Year; in 1994, recognized as one of the Ten Best Pastry Chefs in Montreal. Gold-medal member of Team Quebec at the Frankfurt Culinary Olympics. Alumni of the prestigious École Lenôtre, Plaisir, France.

George Brown College pastry graduate (2020), Sabrina built Funfetti Cake Shoppe from scratch during the pandemic — expanding from specialty cakes to the wedding industry, a Toronto pop-up hot cocoa bomb shop, and a beloved seasonal chocolate line featuring bark, bars, bonbons, and more.

With 8+ years in professional kitchens, cafés and patisseries, Elif studied Baking and Pastry Arts in Vancouver before founding La Patisserie Amelie in Toronto in 2024. Since launch, she has produced over 100,000 chocolate bars, supplied retailers across Canada, and hosted interactive chocolate workshops combining traditional craftsmanship with inventive flavours.

Born into a culinary family, Chris developed a lifelong passion for food and desserts inspired by his father's restaurant and refined through years of experience in fine dining across Canada. Now recognized as one of Canada's top chocolatiers and pastry chefs, Chris is the World Chocolate Master Canada Winner 2017, Culinary Olympic Silver Medalist 2016, and Salon Culinaire Mondial Gold Medalist 2013.

Executive Pastry Chef at Langdon Hall (Relais & Châteaux) since 2024, and former Four Seasons Executive Pastry Chef across properties worldwide from 2015–2024. Aleksandra brings a refined, poetic approach to pastry that merges botanical inspiration with deep technical mastery.

An award-winning artisan chocolatier and entrepreneur based in Val-d'Or, Québec, Olga founded Choco-Mango in 2001 and has pursued specialized training in chocolate and pastry arts since 2008. Her innovative "Chocolats Complices des Vins" concept earned the 2014 Food Innovation Award and recognition at the Grands Prix du tourisme québécois.

A Certified Pastry Chef and Chocolatier who pursued advanced training in Italy and France and earned a Master's Degree in Advanced Chocolate and Confectionery. Through Passion Bake, Ayesha has grown from creating bespoke cakes and desserts to specializing in artisan chocolate — and created Mithysha Chocolates, transforming South Asian heritage flavors through French chocolate artistry.

Baron Hau is a chef, educator, and entrepreneur whose career has evolved from French pastry and chocolate into culinary education, specialty food, and hospitality business development. Founder of Gusta Cooking Studio, he has spent the past decade teaching, building, and exploring new intersections across the food industry, with current work extending into gelato, coffee, tea, and cocktails.

Baron Hau is a chef, educator, and entrepreneur whose career has evolved from French pastry and chocolate into culinary education, specialty food, and hospitality business development. Founder of Gusta Cooking Studio, he has spent the past decade teaching, building, and exploring new intersections across the food industry, with current work extending into gelato, coffee, tea, and cocktails.