Frederic Bau

Frédéric Bau is a pioneering figure in the fine chocolate world, embodying a deep creative and scientific approach. As the founding chef of the École du Grand Chocolat of Valrhona, he developed signature sensorial trainings, professional recipes, and publications focused on chocolate’s complexity in taste, texture, and emotion. Bau’s work as consultant, speaker, and artistic mind has transformed chocolate from mere ingredient to refined narrative medium—combining technical mastery with storytelling and cultural insight.