The Escazu team is led by Hallot Parson, the head chocolate maker, and Danielle Centeno the head Chocolatier. Hallot is a native North Carolinian who comes from a background as a Chef in Aspen, NY and Dallas. Danielle, the chocolatier in charge of confections is a Venezuelan Native and is instrumental in helping us obtain the best beans from that country. She has culinary degrees from the Culinary Institute of America in New York, as well as the culinary program at Wake Tech. She has experience in pastry kitchens, as well as a Chef.
The rest of the team includes Kathryn Overton, a graduate of the Institute of Culinary Education in New York is in charge of the production of our chocolate bars, with the help Valerie Niemeyer. Sarah Mills is the Assistant chocolatier along with Matt Moore who also helps Alice Turner and Sherri Allen, keep the retail shop running. Bart Tomlin and Helen Flowers are in charge of processing and roasting the cocoa beans, and Bart is also one of the chocolate makers.
