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INSTANT LUXURY
THROUGH THE LENS OF
MARK SEAMAN 
PASTRY CHEF CHICAGO

Mark Seaman

“Even though I travel a lot, Chicago is my grounding place. I mostly love the unwound atmosphere of the city. Think street style and street food. I used that as my main source of inspiration to create unpolished, luxury concepts. Affordable to everyone who loves good food. Yet with a twist or an edge that makes them interesting and stand out on a menu.”

Fondant launch party

To welcome the Mona Lisa Rolled Fondant, the team celebrated with an exciting launch party on November 10th at the Barry Callebaut Chocolate Academy. 

Introducing Rolled Fondant

Join me in welcoming this new, premium product to our line: Mona Lisa rolled fondant -- made by chefs, for chefs.