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OUR CHEFS 2017


Pierre Marcolini
Belgium
World's Best Chocolatier

Pierre Marcolini’s adventure began in a modest 30m2 store. He fitted it out with production equipment, recruited and trained artisans and future pastry chefs, and travelled the world to source first-hand the finest cocoa beans from independent growers in Mexico, Madagascar, Java and Venezuela. Ever since, he’s been one of the few chefs to have mastered the entire chocolate-making process: other than sourcing, he has developed roasting and blending techniques. Pierre Marcolini’s workshops are currently housed in a 3,000m2 space. 

Maison Pierre Marcolini is unique in the world of luxury chocolate thanks to its unrivalled expertise, its ethical approach, its creative process, its “bean to bar” philosophy and the ingenious originality of its creations.
His chocolates draw their purity and authenticity from the direct sourcing of the beans 
and the attention that goes into their transformation.
The first Pierre Marcolini store opened its doors in Brussels in 1995. 
Nowadays, the Maison has over thirty stores and points of sale in Belgium, France, Monaco, the UK, Kuwait and Japan, employing almost 350 people.
Marcolini also takes enormous pride in ensuring that all of his team and his suppliers flourish: “Seeing my fellow workers happy is
as important for me as making good chocolate.”
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