David H. Chow

David is continually recognized as one of Toronto's top pastry chefs and chocolatiers with over 10 years  of experience.  As an engineer-turned-pastry chef, he applies both his technical and artistic background to produce unique hand-crafted products in the city using both local and top-shelf products including Valrhona's Grand Cru Couvertures.  Drawing from his lengthy tenures as Executive Pastry Chef at hotels and restaurants in Toronto and abroad, he continues to push the boundaries of chocolate and confections in the city and beyond.  Stay tuned for the revolution!


Recent Press & Accolades

"David H. Chow: The Chocolate Artist", Planet Blue Adventure, May 2014

Easter Feature, "Rabbit, Run", theGridTO Food & Drink, April 2014

Valentine's Feature, "Behind the Whites", Toronto City Gossip, February 2014

Winter Chowdown, "Croquembouche My Way", City Bites, December 2013 [video]

Reason No. 10, "[30] Reasons to LOVE Toronto NOW", Toronto Life Magazine, June 2013

Sweet Table, "True Love, True Luxury, Heather & Kevin", Wedluxe Magazine, 2013

"Chocolate Heaven at Trump Toronto",, March 2013

Best Dessert, Toronto, "Best Dessert in the City", Toronto Life Magazine, August 2012

Best Donuts, Toronto, NOW Toronto, 2009

"Best Scones", Toronto Star (Pataki), 2008

"TOP 30 Under 30" in Ontario, Ontario Hostelry Institute (OHI), 2007



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