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Meet our chefs

The GODIVA global team of Chefs and Chocolatiers keep the Belgian tradition alive and delicious.

Our Chef Chocolatiers

Inspired by the values of Lady Godiva (generosity, courage, entrepreneurship, sensuality), enriched by trends in gastronomy, other cultures and consumer expectations, Godiva's Chefs Chocolatier always challenge them selves to create masterpieces out of the finest ingredients. Learn more about them and discover their journey through the chocolate world!

Godiva's Belgium-trained chef chocolatiers are strategically located in key markets all over the world, creating the opportunity to tap into local ingredient resources and culinary trends. The chefs meet regularly to collaborate and bounce new ideas off one other, each bringing different ideas and ingredient suggestions from the culture they are based in. It is from these chefs' combined expertise, their knowledge of culinary trends and ardent passion for chocolate that new creations are born.
Thierry Murret

Thierry Murret

EXECUTIVE CHEF CHOCOLATIER

A native Belgian, Chef Thierry discovered the lure of chocolate in 1984 when he and his sister opened Le Caraque, a chocolate shop in Chicago. In 1989, Thierry left the family business and joined Godiva as part of its Research & Development team. Since then, he has been an integral part of the Development team for all products produced by Godiva Chocolatier. Truffles, Caramel Nouveau, Croquant, Monts d'Amour and barks are just a few of his successes that have delighted the world's chocolate lovers.
Ilse Wilmots

Ilse Wilmots

CHEF CHOCOLATIER

Chef Ilse Wilmots is a true Brussels native. She was born in Brussels and studied at CERIA, a food school in Brussels. After working a few months in a bakery and at Valentino Chocolatier, Ilse joined Godiva in 1991. She started by working in production and by decorating chocolates. Some years after, she became part of the Research & Development team and developed her creative potential along with her mentor, Thierry Muret. She is passionate about her job and tries every day to find surprising and delicate combinations of flavours.
Jean Apostolou

Jean Apostolou

EXECUTIVE CHEF CHOCOLATIER

After graduating at the age of 17 from CERIA in Brussels, Jean Apostolou, began a career as a Chocolatier-Patissier at Patisserie Jacobs in Molenbeek, where he learnt the foundations of the Chocolate trade. Throughout the 1980's his career enabled him to acquire in-depth knowledge of chocolate production and large scale-confectionery.
After 32 years of extensive experience working with prestigious brands, Jean Apostolou entered in the world of GODIVA.
Philippe Daue

Philippe Daue

CHEF CHOCOLATIER

Belgium-born Philippe comes from a family with a long tradition of producing highly-skilled chefs. He is the son of a famous Michelin two-star chef and is the fourth generation to make fine food his life’s work. Philippe learnt his craft in both Belgium and France, graduating from renowned Hotel School ‘Ter Duinen’ before continuing his culinary studies in Paris, qualifying with a HACCP Certificate (UK). Before joining Godiva as a Chef Chocolatier, Philippe travelled the world as an Executive Pastry Chef, working in leading hotels across the globe.
Yannick Chevolleau

Yannick Chevolleau

CHEF CHOCOLATIER PÂTISSIER

After working as a pâtissier in a number of Michelin-starred restaurants in France, Chef Yannick moved to England, where he met his Japanese-born wife. Now he works for Godiva in Japan and is dedicated to dreaming up new chocolate recipes for Japan and Korea.

Discover the secrets of Godiva's chocolates and our Chefs

The Art of Pairing Chocolate and Wine

The Art of Pairing Chocolate and Wine

To begin, examine the attributes of the chocolate exactly as you would during a chocolate tasting. That includes noting the aroma, listening for the snap when you break it, and checking the shine and glossiness. Before tasting the chocolate, do the same for the wine.

Look at the wine… Swirl the wine in the glass and be aware of the colour and the viscosity.

Smell the wineAnd breathe in all of the aromas in a long, smooth smell.

Taste the wine Sip and let it fill your mouth. Notice the wine’s complexity and which flavours come to mind. Now take a small bite of the chocolate and let it sit on your tongue. When it just begins to melt, sip the wine again and swirl together with the chocolate.

When pairing wines with chocolate, one rule of thumb is to make sure that the wine is as sweet, if not sweeter, than the chocolate. Otherwise, the wine can overpower the chocolate and rob it of its sweetness. In general, match lighter chocolate with lighter-bodied wines and richer chocolate with more full-bodied wines. Milk Chocolate is complemented by white wine, lighter red wines, and champagne, while Dark Chocolate pairs well with full-bodied red wines.

“For the optimal tasting experience, start with lighter wines and finish with more full-bodied wines. These are just my suggestions but I encourage you to come up with your own unique pairings. Happy tasting!”

Champagne paired with Milk Chocolate
Our creamy Milk Chocolate tablet pairs well with the crisp, dry flavour of Champagne.

Chardonnay paired with Milk Chocolate with Fruit
Milk Chocolate blended with fruit is complemented by the rich citrus flavours of Chardonnay. Pair with the light, fresh fruit taste of our Milk Chocolate Dipped Strawberries.

Pinot Noir paired with Milk Chocolate with Caramel
Our Milk Chocolate Salted Caramel tablet with buttery caramelized toffee pieces and a hint of salt provides the perfect contrast with the delicate berry notes of Pinot Noir.

Cabernet Sauvignon paired with Dark Chocolate with Nuts
The nutty richness of our Dark Chocolate with Almonds tablet presents a perfect match with the full bodied, peppery flavours of Cabernet Sauvignon.

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The Art of Tasting Chocolate

The art of tasting chocolate

Tasting chocolate is an art.
And it awakens all your senses! Follow the advice of our Chef Chocolatier,
Thierry Muret and get ready for an exploration of chocolate...

Before you get started, I suggest that you follow these tips:

Settle into a quiet room... being able to concentrate enhances your ability to discern flavours. You might want to have a piece of paper handy so you can take some tasting notes describing smells, flavours, and textures.

Chocolate should be at room temperature. This allows the chocolate to begin to melt the moment it hits your mouth. Cold chocolate doesn't release its flavours and aromas as quickly, altering the tasting experience.
Have a glass of water and crackers nearby to cleanse your palate in between the different types of chocolate.
Begin with chocolate with the lowest cacao percentage and work your way up to chocolate with higher percentages (move from white to milk to dark chocolate). This allows your palate to gradually adjust to the taste of chocolate with higher cacao percentages and lower sugar content.

Follow the steps below and sit back, relax, and enjoy the sensory journey you are about to embark on...
1

Look at Chocolate...
Note the decoration, sheen, and perceived flavour (e.g. milk, dark, almonds). High quality chocolate should have a glossy sheen and an even texture.

2

Smell Chocolate...
Lightly rub the chocolate's exterior, place towards the nose and smell the chocolate to stimulate your senses. What aromas do you pick up? Vanilla? Spice? What else?

3

Hear Chocolate...
Break the chocolate into two pieces. Listen for a loud, crisp snap, which is a sign of good quality and texture.

4

Taste Chocolate...
Take a small bite and let it rest on the tongue for 10-15 seconds. Notice how different aspects of the chocolate melt at different times, and how you pick up multiple flavours throughout the experience.

5

Feel Chocolate...
Enjoy the happy feelings and benefit from the healthy antioxidants that are released as you savour the chocolate.