I began my career in public relations and event planning within the music and beauty industries, organizing house music events and working as a hairstyle model. With a degree in management and marketing, I later transitioned into the craft chocolate industry, where I’ve spent more than a decade collaborating with chocolate makers, retailers, and distributors worldwide. But my relationship with food and fermentation runs deeper than my professional path.

​I come from a family of farmers and artisans. I grew up immersed in these traditions, learning what it truly means to work the land, follow the seasons, and craft something by hand. This gave me a rooted understanding of harvest cycles, crop health, irrigation, and the signs of plant disease. Knowledge that today deeply informs how I understand cacao and chocolate.

This platform exists to offer something different: not imitation, but critical thinking; not content for content’s sake, but informed analysis. Social media may offer reach, but rarely depth. Reels entertain, then vanish. Here, the pace is intentional. This is a space for those who want to learn, reflect, and grow without the noise.

I live chocolate in the present, with a future-facing vision without clinging to regressive storytelling. The Chocolate Ambassador was born with a clear purpose: to finally build a real chocolate culture. This is only the beginning.