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Born to a family of culinary artists, Chef Santiago Cuyugan embraced his calling as a chocolatier and pastry chef at a young age; he could often be found in the kitchen experimenting with recipes both savoury and sweet. His mother – a chef instructor in Vancouver – encouraged him to broaden his knowledge and refine his skills through studying the Culinary and Pastry Arts. Within his first year of training, Santiago was invited to become a member of the Junior Culinary Team, representing Canada on the world stage at the 2012 IKA Culinary Olympics in Erfurt, Germany. His team earned multiple gold and silver medals internationally.



In 2014, Santiago migrated to Melbourne where he worked at prominent establishments including the 5-star Park Hyatt Melbourne, International Pastry Chef Adriano Zumbo’s Patisserie, the Melbourne Convention and Exhibition Centre, the Crown Entertainment Complex, and the world-renowned Savour Patisserie and Chocolate School. Within a few years, Santiago won 1st place in multiple Callebaut Chocolate Showpiece Competitions, earned the title of Savour Pâtissier of the Year, and had become the head chocolatier at South Melbourne’s artisanal shop Bibelot.

Chef Santiago has recently begun an exciting new venture conceptualizing his personal brand and small-batch chocolate business. With a strong passion for sharing his knowledge and a willingness to teach, he also branches outside of his ever-busy production kitchen to host public demonstrations, private consultations and private classes