Karl Vivier

Karl Vivier

A Cacao Affair

After spending 25 years in the hospitality industry as a chef in various restaurants, hotels and business club, Karl Vivier decided to start a new venture in the chocolate industry as he, always, had a strong desire in making desserts, baking goods in the different establishments he worked for. But mostly, loved working with chocolate.

He graduated in France in the French culinary field by getting his CAP (Certificate of Professional Aptitude) and BEP (Professional School Diploma) and, right away, decided to travel and learn the many technics from different Chefs.

Karl Vivier is a self-taught “chocolatier” by learning from the best chocolatiers in the USA, books and personal mistakes. Balancing flavors between the World different cocoa beans and his personally made ganache is what he does best and are the perfect combinations.

A Cacao Affair is all about creating gourmet chocolates with unique flavors.

Osvaldo Ortega

Osvaldo Ortega

Tout Chocolat

Osvaldo was born and raised in Mexico City where he began studying Culinary Arts at Centro Culinario Ambrosia in 2006.

After graduating in the summer of 2008, he apprenticed at Paradis catering company in Madrid, Spain, where he learned bread and pastry in large scale production.

Using his experience abroad, Osvaldo returned to México and worked for catering company Ambrosia which included Centro Libanés and Banquetes Ambrosia doing mostly pastries for large functions.

In 2010 Osvaldo was hired as head baker for Dulce Patria restaurant in México City where he quickly learned the discipline and rigor of a fine dining establishment. During that period Osvaldo took professional pastry courses with top pastry chefs such as: Christophe Adam, Christophe Michalak, En-Ming Hsu and Christophe Rhedon (MOF)

In 2011 he joined Tout Chocolat as a chocolate assistant and quickly climbed to become head chocolatier in March 2015.

Irene Widjaya

Irene Widjaya

Peninsula New York

Chef Irene Widjaya began her career focusing on savory dishes, but she found her new passion in sweets and pastries. She graduated from the Culinary Institute of America at Greystone in Napa Valley, California, with a concentration in baking and pastry arts. After several years as lead pastry cook and chef de partie at Sofitel Los Angeles and the Peninsula Beverly Hills, Irene was offered a life-changing opportunity in New York. Taking a leap of faith, she packed up and moved across the country with the hope of further advancing her skills under the mentorship of Executive Pastry Chef Deden Putra. Now approaching her two-year anniversary on the east coast, Irene is thrilled to have found a great teacher and leader in Chef Deden, who is no stranger to competition. Both Irene and Deden originally hail from Indonesia, and they have formed a strong friendship based on their common cultural roots.

For Chef Irene, sweetness is the key to happiness!

Minoru Miyazaki

Minoru Miyazaki

Guckenheimer Enterprises

Pastry Chef Minoru Miyazaki grew up in Hokkaido, Japan. He studied baking and Pastry in Tokyo at Tsuji Culinary School, and fine-tuned his techniques and skills working in several pastry shops in Japan. In 2006 Chef Miyazaki moved to the United States to help open several pastry shops in California and Hawaii. After several years of doing this he continued to gain hospitality and pastry experience by working in different environments, including some of the finest hotels and restaurants in the Bay Area, where he continued to improve and contribute his ability and experience. Chef Miyazaki joined the Guckenheimer team in 2014, where he is now Pastry Chef. When he is not working with his pastry team in kitchen, he loves being in the warm California sun and wood working at home.