Voilà Chocolat is raising growth capital on CircleUp.
Voilà Chocolat is a pioneering concept specializing in hands-on make-your-own-chocolate experiences and activities, as well as award-winning hand-made chocolate confections. In our first store in Manhattan, guests of all ages learn and apply traditional chocolatiering techniques under the creative leadership of Top-10 North America Chocolatier Christophe Toury and our expertly trained staff. Guests can drop in for à-la-carte activities, purchase a ticket to one of their educational classes, or reserve their private party room to organize an unforgettable birthday celebration or corporate event. Voilà Chocolat staff and guests use the finest ingredients and Fair Trade chocolate couverture from The Guittard Chocolate Company to create unique artisanal chocolate confections and products, including hand-made truffles, chocolate bars, bark, lollipops, hand-dipped treats, and even hand-mixed hot chocolate. Our clients can come to our boutique for a corporate event or party or we can bring the magic artisanal chocolatiering to their venue with our mobile chocolate truffle station or with a dessert buffet featuring our award-winning gourmet chocolates. They can even order customized hand-made chocolate as party favors – we can print their logo or any image onto pure chocolate. Chef Christophe’s award-winning chocolate creations are also available to purchase in our Upper West Side store and online.
Peter Moustakerski, Founder & Chief Cacao Nut (CEO)
Peter holds a Bachelor of Science degree in Computer Science from Zhejiang University in Hangzhou, China and a Master of Business Administration in Finance and Economics from Columbia Business School. Prior to business school, he built and ran a private confectionery company, Cowboy Candy, in Shenyang, China, and then was a Marketing Specialist with the US Department of Agriculture in Shanghai, China. Subsequently, he worked as a Senior Associate at Booz Allen Hamilton in New York City from 2003 to 2007, as an Executive Director at UBS from 2007 to 2010, and as a Senior Manager at Bridgewater from 2010 …
Christophe Toury, Master Chocolatier
Christophe holds a Professional Diplioma C.A.P. from Chartres City Technical College. He is a graduate of Ecole Gastonmique Bellouet Conseil in Paris, France and of L’Ecole du Grand Chocolat in Tain L’Hermitage, France. He has also studied pastry and chocolatriering at the Vincent Levant School and the Ewald & Susan Notter International School of Confectionery Arts in Hawaii. He served as Executive Pastry Chef at Four Seasons Hotels and Resorts from 1996 to 2003 and at the Mandarin Oriental Hotel Group from 2003 to 2004. He worked as Production Manager at Food Attitude and Chocolatier at Jacques Torres Chocolate. He …
Bojan Stoyanov, Chief Cacao Bean Counter (CFO)
Bojan holds a Bachelor of Economics and a Master of Science in Engineering from the Technical University in Sofia, Bulgaria. He was sponsored by George Soros to attend the International Management Center in Budapest, Hungary, earned his Master of Business Administration in Finance and Accounting at the Wharton School of the University of Pennsylvania. He consulted at Deutsche Bank Equity Special Situations Group, and worked as an Associate at UBS Warburg Dillon Read, as a Principal at Relativity Capital, and as a Restructuring and Turnaround Director at Huron Consulting Group. In 2013, he served as cabinet member in charge of …
Dennis Teets, Chief Chocolate Scientist
Dennis has a Bachelor of Science degree in General Agriculture and a Master of Education degree in Training and Development from the Pennsylvania State University. He has worked in product research and development at the Hershey Company since 1990, and currently consults with ChocoVision Technology.
Frederique Henriot, Head of Business Development
Frederique holds two Associate Degrees in Buying & Merchandising, and Textile Sciences with a major in Home Furnishing from FIT (USA) and a Bachelor’s Degree in Textile Arts from ENSAAMA (France). She started her career at Polo Ralph Lauren’s Home Division, and subsequently founded two event management and production agencies focused on the world of culinary arts, corporate catering and large-scale galas. Frederique has been producing events for over 15 years ranging from corporate events and trade shows to benefits and political fundraisers.