Born in Quebec, Ghyslain found his culinary passion while working in the field to fund his architectural education. Soon after, he changed career paths and entered the Institute de Tourisme et d’Hotelerie du Quebec.
Certified in French pastry, chocolate décor, candy making, blown/pulled sugar and bread making, Ghyslain has served as the head chef for the Quèbec Delegations in New York and London. His career includes experience as both a pastry and executive chef in first class restaurants and hotels.
An artist may express themselves in many ways. Ghyslain Maurais uses chocolate. Add to that an unparalleled use of vibrant hand brushed color that evokes all the senses and a rich mèlange of tastes created from only the finest ingredients: smooth ganache fillings, fresh fruit purées, nuts and the essence of fine extracts.
Since 1998, connoisseurs of gourmet chocolate have enjoyed an experience that is uniquely Ghyslain. When you take time to stop and taste the chocolate, life is good.
