Executive Chef Bob Dudeck and Sous Chef Darnell Reed

Chocolates à la Carte was honored to have the creative team of Executive Chef Bob Dudek and Sous Chef Darnell Reed from Embassy Suites in Chicago share their amazing dessert creations. Both chefs created two beautiful chocolate amenities using Chocolates à la Carte’s Signature Truffles and the Variation Bowl. The Embassy Suits Chicago is a beautiful property located right near the one of Chicago's biggest hot spots - Navy Pier! What a way for guests to enjoy something fun for their palettes as well!

Chef Kevin Conniff

Pastry Chef Kevin Conniff, from the Marriott Marquis New York, creatively put together a very attractive looking dessert using Chocolate à la Carte’s raised triangle amenity piece. Chef Conniff’s dessert is a chocolate hazelnut parfait crunch with chocolate mousse in our Abstract Triangle, which also includes English health bar crunch and chocolate sorbet. The breathtaking dessert piece is now featured on the Marriott Marquis banquet menu and we can see why their customers enjoy it so much!

Chef Conniff’s Biography and Picture

Chef Bill Leonard

Executive Pastry Chef Bill Leonard from the New York Palace Hotel was generous enough to share his fantastic new custom Amenity piece Chocolates à la Carte’s worked with him to create. This piece is definitely a show stopper and is beautifully decorated with several other Chocolates à la Carte products.

Please click on the following link to learn more about the talented Chef Leonard.

Chef Leonard's Biography and Picture

Executive Chef Peter Laufer

Executive Chef Peter Laufer from the InterContinental Houston and the restaurant, "Picho" showcased his gorgeous plated shots that he recently put together utilizing our Raised Triangle chocolate piece. This dessert looks delicious and is a beautiful presentation.

Please click on the following link to learn more about the wonderful Chef Laufer.

Chef Laufer's Biography and Picture

Chef Manny Lassahn

As Executive Chef, Hyatt Regency Century Plaza, Manfred Lassahn is responsible for servicing all food and beverage outlets for the resort hotel that includes the largest ballroom in Los Angeles. Chef Manny has shared some fantastic plated shots of his chocolate disco shoes that Chocolates à la Carte has helped him create. Manny has created an exquisite dessert piece made with amazing creativity and the amazing colors work as a great finishing touch to his chocolate masterpieces!

Chef Manny’s Biography and Picture

Chef Wendy Israel

Chef Wendy Israel from the Jumeirah Essex House in New York creatively put together the amazing masterpiece using two of Chocolates à la Carte’s Abstract Horizons for their VIP Amenities. Chef Wendy’s talent is definitely showcased with her creative use of products and beautiful presentation.

Please click on the following links to learn more about the talented Chef Wendy Israel.

Chef Israel's Biography and Picture

Chef Joe Mckenna

Executive Chef Joseph McKenna, Bakery Division for Wegmans Food Markets Inc. in Rochester, New York and his team have put together an extraordinary dessert called “Lemon Berry Delight”. This dessert is made with Chocolates à la Carte’s Variations Bowl in white chocolate and color misted at the top. The Variation bowl is filled with vanilla sponge cake, lemon mousse, strawberries and raspberries. This dessert definitely looks like a delicious and refreshing summer treat!

Chef Joe’s Biography and Picture

Featured Custom Creation and Ideas:

Wedding Cake Time!
Chocolates à la Carte’s, IT Assistant Justin Howland recently was married this June. Justin and his wife had a beautiful tropical themed wedding and decided to accent their beautiful wedding cake with our Marbled Chocolate Hawaiian Conch Shells. The overall presentation was beautiful and the chocolate shells were the perfect finishing touch to make his wedding cake unique and memorable!