Meet the Chocolatiers
John Nielsen grew up in Salt Lake City, Utah, and began his pastry career at the Grand America Hotel during the 2002 Salt Lake Winter Olympics. Working under a classically trained pastry chef, John quickly learned the finer details of pastry and took what he learned on to various restaurants, and finally as Head Pastry Chef at Westminster College in Salt Lake City. His attention to detail and quality has earned him a gold medal in pastry, and the plaudits of those who have savored his creations.
After a lengthy hiatus from cooking, he jumped into the realm of chocolate, spurred on by interest in pastry and chocolate from his then 13 year-old son, Daniel. Working side by side with his son has been the most rewarding part of his career.
Daniel Nielsen fell in love with cooking at just 8 years-old. But it's with chocolate where he truly shines. Being a quick learner, and with the guidance of his dad, Daniel mastered tempering chocolate by the age of 15. At school, he became known as "The Candy Man" as he would occasionally take chocolates and caramels to hand out to his classmates.
In the kitchen, he's known as Chef Daniel, and enjoys working with his dad to come up with new flavor and color combinations for the chocolates they produce. He loves teaching people about the process of making chocolates, and everyone who meets him remarks how nice of a young man he is.