Robyn Dochterman

Robyn Dochterman

Co-Owner

St. Croix Chocolate Company
http://www.StCroixChocolateCO.com

Robyn Dochterman is the owner and head chocolatier of St. Croix Chocolate Company in Minnesota.

After a successful career in journalism, Robyn learned fine chocolate techniques from internationally acclaimed chefs at the French Pastry School in Chicago, the Chocolate Academy in Chicago, and the San Francisco Baking Institute in California. She opened her own shop in 2010 and is well known in the Twin Cities area, having won many local awards.

Robyn’s commitment to local and seasonal ingredients comes naturally. She often forages edible flowers and wild fruits she learned about a child wandering the Iowa countryside. In addition to sourcing local and organic cream and butter, she uses honey from her own backyard apiary.

Andrea Smith

Andrea Smith

Chocolatier

Chocolate F/X

Andrea Smith attended the Art Institute of Pittsburgh not for pastry but for special effects make up. She decided to move her focus to chocolate while apprenticing with a studio in Atlanta. Smith has a very unconventional education in chocolate, being self-taught, and worked as head Chocolatier for diAmano Chocolate for 3 1/2 years, and is now moving her own company Chocolate F/X to Nashville, TN. and opening her first brick and mortar. Always eager to use fresh, local ingredients, Smith works with local suppliers to craft her recipes, keeping her creations vibrant and innovative. Smith utilizes her special effects background to make chocolate molds and design transfer sheets. 2011 AJC.com “Best of the Big A” Chocolate winner

fx2 Andrea Smith

Brandon Lee

BrandonLee

Modern Chocolatier

Chef, Brandon Lee, Atlanta, GA, is the owner and chef of Modern Chocolatier, a specialty chocolate company. Prior to assuming this position, Chef Lee was a senior associate at Petit Philippe & Twenty Degrees Chocolate, a specialty chocolate and fine wine purveyor in Charlotte, NC; and a chocolatier for Aspire Bakery & Bistro. He
competed in Pastry Live 2011 and 2013.

Chef Lee has traveled to Belgium, The Netherlands, and Luxembourg to observe and learn from the world’s master chocolatiers; adding artisan and cutting-edge techniques to his chocolate crafting portfolio. His international studies and travels have enabled a culturally focused palate blending of global ingredients.

Chef Lee draws from his artistic background and pastry arts skills that have resulted in awards from the American Culinary Federation. Specifically, he has received recognition for his unique style of blending world flavors, and his focus on “origin-chocolate”.