Contact Damian Allsop Chocolates
About Us
Damian Allsop Chocolates was started in March 2007 by Damian Allsop and Anna Hernández Piferrer.
Damian
Damian has always loved chocolate, and has been working with it as head Pastry Chef in Michelin-starred restaurants for nearly 20 years. Working with some of the best chefs in England, France and Catalonia, the turning point came in February 2002 when he was introduced to the now legendary Chuao from Amedei.
It was then he realized that the ingredients we add to our chocolate alter its flavour, a simple revelation that led him to find a way to mix water (a non-flavoured liquid) with chocolate. He had to re-think what he had been taught, and re-write all of his recipes, from ice-creams and mousses to crisps, foams, gels and now ganaches.
He is now the first and only chocolatier in this country working in this medium.
Damian has been Executive Pastry Chef at:
- The Aubergine - Two Star Michelin – Gordon Ramsay (London)
- Locanda Locatelli - One Star Michelin – Giorgio Locatelli (London
- El Celler de Can Roca - Two Star Michelin – Joan Roca (Catalonia)
- Mas de Torrent - One Star Michelin – Relais Chataux (Catalonia)
- Maestro - Ritz Carlton Hotel, Virginia (USA)
Anna
Anna has always loved food , not surprising as she grew up in Catalunya. She's the educated one of the relationship, graduating from both the University of Barcelona and Sienna. We met in her home town of Girona in 2000 when she was working in the Dalí museum.
When she came to live in England she worked in the quality food distribution sector – invaluable skills as she now runs the office, accounts, orders and has become a very good chocolatier too! She's also the 'taster', an enviable job pursued by many!! She really is the backbone of the business.
Terri Mericeca - Production Manager
Terri is an accomplished chocolatier and pastry chef, who trained in Melbourne, Australia. Terri has always had a focus on artisanal chocolate productions and whilst studying at the International Specialised Skills Institute was awarded a grant from the George Alexander Foundation. This allowed her to devise an international study tour that gave her access to some of the best chocolatiers in the world. Prior to starting at Damian Allsop, Terri was working as a chocolate chef with Bliss Chocolates in Bangalore, India.
Ursula & Maria
Production Assistants
