An agricultural engineer by training, he fell in love with cocoa during a volunteer mission in the Peruvian Amazon. Since that day, he has never really left this land, rich in discoveries and encounters.

With Jimmy and Gino, his friends and cocoa producer associates, he developed and modernized their family plantation. Together they travel through the valleys and remote areas of the San Martín region, in search of the most aromatic cocoas, from the best preserved plantations and exploited by producers who respect the environment and biodiversity.

Anxious to obtain exceptional cocoa, he and his team control all of the bean processing processes thanks to the installation of a first bean processing center on the main plantation.

Its cocoa beans are then exported to the Côte d’Azur, where Matéo has set up its workshop. It is in the village of Saint-Jeannet, in the heights of Nice, that he transforms his beans into chocolate bars, and transmits his history and his passion for cocoa!