Chef Mathieu Barriquault is originally from France. His background is in food technology with a Masters of Food Engineering. He spent 3 years at The Innovation Centre of the French Pastry Institute focusing on the technology and technique of preservation of artisan chocolates. After his experience with the French Pastry Institute he decided to become a Chocolatier. He spent one year working as a Chocolatier in Moscow. With the skill gained there, Chef Mathieu moved on to work at several well known Chocolatiers in France and Japan. Now, Chef Mathieu is sharing his knowledge and ability in Dublin, Ireland.