Vosges Haut-Chocolat

It is one of our highest priorities to source the finest ingredients found in the world. Owner and chocolatier Katrina Markoff, originally trained in Paris at the renowned culinary school Le Cordon Bleu, has enhanced her confectionary artistry through training and stages under some of the world's most revered chefs and in many of the most exotic and honored cuisines on the planet. Beginning in Spain under the direction of Ferran and Alberto Adria at their famed El Bulli restaurant, she draws inspiration from her experiences studying the indigenous cuisines of France, Italy, Thailand, Korea, Vietnam, Singapore, China, Australia and Hawaii.

From the kitchen of her Chicago apartment, Katrina has launched a veritable chocolate revolution. She is personally responsible for the conceptualization of her collections, recipe development and vision of Vosges Haut-Chocolat, and with chocolate as her medium, she encourages others to explore the diversity of cultures, artists, traditions and movements. Through her inspiration, sensual and experiential approach, unexpected ingredients and highly sophisticated methods, Katrina inspires and models innovation - taking risks and pushing the boundaries of chocolate conventions.

With each chocolate collection she creates, Katrina opens minds to new ideas and inspires a more non-judgmental and inclusive world.

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