Brett got his first exposure to working with chocolate as a young chef at the Conrad Hilton resort on the Gold Coast of Australia, where he grew up. There he apprenticed under some of the finest chefs and pastry chefs in the world. Later in his career, he decided to take his love of chocolate seriously and pursue the specialized training he needed to truly master the art of making high-quality chocolates and confections.
He trained in Quebec and throughout the United States before spending time over the past few years at Valrhona’s Grand Chocolate school in France. Brett has earned Valrhona’s coveted Expert Chocolatier designation and was named one of the Top 10 Chocolatiers in North America by the Dessert Professional panel in New York in 2015. His chocolate creations have taken home dozens of international medals at the International Chocolate Awards hosted in London England. He has a real passion for improving what he does every day, which takes him around the globe to train with experts and artists.
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