Chief Chocolate Maker

Brad’s passion for chocolate began when he encountered his first cacao tree on a field trip to the Montreal Botanical Garden while studying botany at the University of Vermont. Immediately determined to learn all aspects of the chocolate making process, he spent months working on cacao plantations throughout Latin America, learning firsthand the crucial agricultural and post-harvest processes that influence chocolate flavor.

Continuing his never-ending quest for chocolate knowledge, Brad began product development work with pioneer artisan chocolate producer Scharffen Berger Chocolate Maker in 2003.

His product development responsibilities expanded to include Joseph Schmidt and Dagoba following Hershey’s acquisition of Scharffen Berger. Before discovering his true destiny at TCHO, Brad also worked with Lake Champlain Chocolates, Michael Recchuiti Confections and others.

He is now on track to fulfill his wildest ambitions, focusing on making world-class chocolates showcasing the diversity and complexity in chocolate beans. And, of course, making sure that TCHO is always a product that delights from the moment the chocolate hits your tongue.