Christopher landed in Las Vegas to help celebrity chef Emeril Lagasse open Delmonico Steakhouse at the Venetian. Shortly after that, he moved to Paris – as in the Paris Resort and Casino – to help acclaimed chef Jean Joho open the Eiffel Tower Restaurant.
Christopher returned to Kansas City the following year and briefly resumed his role at Shiraz before accepting the pastry chef position at the American Restaurant. It was here that he began perfecting his chocolate-making skills. Before long, he was offering limited quantities of his new creations to local markets. Demand swelled, and to satisfy it, Christopher started his own company.
The Hayes Valley location opened in 2008 to meet the needs of Chris's West Coast customers. Featuring a
cozy chocolate lounge, the boutique has become a destination for locals and tourists alike.
In 2017 Chris decided to expand his operations by adding a craft chocolate program to his product lineup. His small-batch chocolate is carefully crafted from bean to bar and refined to bring forth the unique flavors of the region from which it came.