Cacao Barry and Mona Lisa are proud to announce a new and exciting partnership with Romain
Cornu as their first fine dining Global Brand Ambassador.
New Global Ambassador for Fine Dining
With over 17 years of experience, Romain Cornu, Global Corporate Pastry Chef for the Tao group,
has been involved with high-end restaurants and hotels in the Middle East, France, and throughout
the United States and continues today to shape the dessert offering around the world as the Global
Corporate Pastry Chef for TAO Hospitality Group, the largest dining & entertaining group in the
world.
‘In a time where the fine dining scene has been notably challenged and has experienced many
transformations, we felt it was crucial to support our customers with greater insights, ongoing
hands-on experience, and expert advice coming from all corners of the world,’ said Andrea Doucet
Donida, Cacao Barry Global Brand Leader.
‘Partnering with chef Romain Cornu, a chef that shares our values of a strong chef community and
is excited about the future of pastry, was the perfect ambassador to do just that.’ She continues,
‘as he supervises fine-dining pastry labs in all corners of the world through the TAO group, he is in
a unique position to understand first-hand the different changes happening and share those
experiences with our 26 Chocolate Academy centres chefs and our customers, and innovate with
us to empower all creative chefs to succeed.’
Romain Cornu explains his motivations to become a global ambassador on top of his already
considerable executive pastry chef responsibilities: ‘I strive to bring the best to the plate in
everything that I do, by innovating and pushing forward my technique. Aligning with Cacao Barry is
a natural fit for me. As a leading company in high-end chocolate, they are always innovating and
developing new products that help push me to explore and be more creative.’
Read Also: Charlie Palmer and Christopher Hunsberger Launch Appellation
By joining Cacao Barry and Mona Lisa as a Global Ambassador, I also get an opportunity to indulge
my passions, to be creative in my craft as a pastry chef, and more importantly, help teach and
educate the next generations of chefs.’
“Tao restaurants are renowned for providing a culinary experience. Chef Romain Cornu’s desserts
are the grand finale; classic yet surprising, creative, and always delicate. His style fits perfectly with
the Mona Lisa motto “Make it Extraordinary,” We are honoured to be able to collaborate with him
and lead desserts into the future,” said Patricia Cas Medina, Mona Lisa Global Leader.
Together with Cacao Barry and Mona Lisa, chef Romain Cornu will help shape the future of the
evolving fine-dining pastry scene around the world, through insight sharing, training and innovations
and joins the dynamic team of chefs of the brands’ Ambassador’s Club.
