Jean-Francois Bonnet is Tumbador’s artist -- his canvas is chocolate and his paint is an amazing array of flavors from our world’s many cultures. His culinary philosophy “analyze, understand, enjoy,” is reflected in each distinctive Tumbador chocolate. Bonnet’s familiarity with the flavors of the New World, the Old World, Asia and Africa are a result of his extensive education, his experience

in both New York and abroad, and his continuous experimentation with new ideas.

Born in Frejus, a small town in the South of France, the local bakery awakened his passion for pastry and the culinary arts. After years of formal training at Chef Philippe Da Silvas Hostellerie des Gorges de Pennafort, Bonnet was approached by American chef Andrew Chase, who, impressed with his talents, offered him a position at New York City’s Monkey Bar in 2000.

Eager to share his vision with the New York community, Jean-Francois became the Executive Pastry Chef at Laurent Tourondel’s Cello. Executive Chef Gabriel Kreuther then invited Jean-Francois to join him at the Ritz Carlton’s Atelier. In 2003 world-renowned chef Daniel Boulud invited him to become Executive Pastry Chef at New York’s restaurant Daniel, the defining moment in Bonnet’s meteoric rise in the New York pastry world.

Chef Daniel Boulud notes that Bonnet “has the technique of an artisan and the creativity of an artist. He combines it with simplicity and respect for delicate flavors and textures.”

Ask Jean-Francois his favorite dessert and he will immediately respond: chocolate! Tumbador Chocolate is a labor of creativity and passion for Jean-Francois. He gives equal value to the art of developing unique chocolates and developing warm relationships with customers. Jean-Francois eagerly awaits the opportunity to collaborate with you.