Our Story

An artist may express himself in many ways. For Ghyslain Maurais, it has been through chocolate and pastry. Born in Québec, Canada, Ghyslain found his culinary passion while working in the field to fund his architectural education. Soon after, he changed career paths and entered the Institue du Tourisme et d’Hotelerie du Québec.

Certified in French pastry, chocolate décor, candy making, blown/pulled sugar and bread making, Ghyslain has served as the head chef for the Quèbec Delegations in New York and London. His career includes experience as both a pastry and executive chef in first class restaurants and hotels.

While working at the Inn of Versailles in Ohio, Chef Ghyslain met his wife, Susan. Together they relocated to her hometown in Union City, Indiana to establish Ghyslain Chocolatier.