Biography
To meet chef Mario Bacherini, we have to jet off to the USA, Los Angeles to be precise.
After graduating from culinary school in Florence, Italy, chef Bacherini continued his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants in Italy and France, then decided to settle in Perpignan, where he was trained by Olivier Bajard (Meilleur Ouvrier de France). In 2008, he moved to Paris, where he worked at the Hôtel Plaza Athénée with French pastry world champion Christophe Michalak.
"I'm very proud to be joining Valrhona and representing one of the world's best chocolate brands. I'm a big believer in continuing education, and I think Valrhona embodies learning and personal development, as well as passing on knowledge to others."
