While in high school, Bjorn continued his culinary journey by starting out as a dishwasher at a fine plate restaurant, working his way to the cooking line and finally into desserts. Dipping strawberries in Belgian chocolates and making fruit cups with chocolate, raspberries, and wasabi unleashed a world of ideas and creativity that would remain pent up for a few years.
Bjorn moved to Milwaukee to pursue an engineering degree. To help pay for college, he took a position as a line cook at the very prestigious Ristorante Bartolotta in Milwaukee. He learned how to cook in the Tuscany tradition under the tutelage of the Bartollotta founders and chefs. Bjorn remained there until the restaurant closed.
During his final year of college, Bjorn found himself immersed in learning about the European way of making chocolates. He began creating chocolate gifts samples and pralines for family, friends and professors. Eventually, he started to make favors for weddings and other events. Word spread by “chocolate of mouth” and people kept asking for his creations. During a busy Christmas break, he realized he might want to think about chocolate as a business.
Bjorn has trained with world-renowned chefs from Europe and South America. He has taken a modern approach to bonbon making. His creations deliver a contemporary look, infused with powerful flavor combinations, while maintaining the utmost respect for quality.
The rest, as said, is history. Come, experience Bjorn’s chocolates for yourself. The flavors and sensations of his chocolates are amazing.