Gonzo Jimenez is Owner and Chocolatier at Miette et Chocolat in Denver, Colorado. He grew up in Argentina in a well-to-do family and he had to let all that go and be estranged from his father to follow his passion. Now, his relationship with his father could not be stronger. Gonzo is a runner, like a seriously extreme ultra runner. We touch on traveling around the world working with chocolate and the history, techniques and politics of chocolate. And we get to hear about an amazing meal he experienced from one of his former mentees and #UnsungHospitalityHeroes, Jacquelyn Lopez, Exec Pastry Chef of Nomi in Park Hyatt Chicago.

Website: mietteetchocolat.com

Facebook:  /mietteetchocolate

Instagram: @chef.gonzo   @miettechocolat

Where were you born / raised?

Northern Argentina

First job in the industry? When, where, how old?

U 22 - Restaurant - Mar del plata, Argentina

Proudest moment of your career?

When I did classes and demos in Ecuador this past year.

Two things most people don't know about you?

I am an avid ultra runner. I have 2 miniature wiener dogs, one is called Charlie (like Charlie and the chocolate factory), the other one is called cacao.

Food and/or drinks staples in your house?

Cheese + bread + beer

Words to live by?

Lead by example.

Chef Gonzo Jimenez was born in Northern Argentina, raised in a Spanish household surrounded by good food and long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for 5 star hotels and celebrity chefs.

From 2009 to 2013, Chef Gonzo worked for large hotels in the United States including the St. Julien in Boulder, CO and The Hyatt Corporation in New Orleans and New York. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high end confections.

In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.

Chef Gonzo has traveled throughout North and South America teaching classes and performing demos. His work and creations have been published in European and North American pastry magazines such as Dulcypas from Barcelona, Dessert Professional and the New York Times.

He is currently the co-owner and chocolatier of Miette et Chocolat, and resides with his wife in Denver.