At 16, Michael left home to study biomedical engineering at USCD. In his mid-thirties, with his curiosity and love for food still abounding, he ventured to Paris with his wife and two daughters to train as a French Chef — eventually specializing in Pastry and Chocolaterie at the École LeNôtre.
In 2002, he founded Chuao chocolate alongside his brother, Richard, opening the first chocolate café in Encinitas, followed by locations in Del Mar and Carlsbad. With a mission to share joy with the world through engaging chocolate experiences, he wanted to shock and wow with ingredients that surprised and aroused the senses.
He became a pioneer in combining the sweet with the savory in chocolate bar form.
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