meet the chefs
Our recipe for success.
Michael Szyliowicz
Chocolatier and Co-Founder
Michael Szyliowicz, chocolatier and co-founder of Mont Blanc Gourmet, studied history and political science at Colorado College in Colorado Springs, but a semester abroad in France changed his career path. Szyliowicz developed a newfound interest in gourmet chocolate during his time overseas.
Following college graduation, he and his mother, Irene, enrolled at Ecole de Paris des Métiers de la Table, “Paris School of Culinary Arts,” and trained as chocolatiers. It was through their passion for fine chocolate and the belief that no one was making good, high-quality chocolate in the United States that Mont Blanc Gourmet was born.
The mother-and-son team started their specialty chocolate-making business out of their home in 1985. They installed a professional-grade kitchen in the basement and created gourmet chocolates for premium hotels, restaurants and high-end department stores. Their clients included The Plaza Hotel, Ritz-Carlton hotels, Bloomingdale’s and Marshall Field's, and their chocolates were even served on Pope John Paul II’s airplane.
In 1989, the company created the first all-natural, instant, gourmet cocoa mix, and in 1991 began supplying it to new coffee shops and cafés. In 2000, it launched a line of premium syrups and drink mixes that continue to capitalize on the specialty coffee revolution. This forward- thinking philosophy has helped position Mont Blanc as a leader in creating quality, innovative products that appeal to the sophisticated food-and-beverage palate of today’s consumers.
Under Szyliowicz’s direction, Mont Blanc Gourmet has grown from the mother-son duo to a team of more than 12 people with sales in excess of $13m. In the past three years, the company ranked number 52 in Inc. magazine’s 2005 listings of “America’s Fastest Growing Private Companies” and second in the Denver Business Journal's “Fastest Growing Companies in Colorado.”
True to his craft, Szyliowicz prefers to work with people who share a similar passion for the coffee, tea and chocolate businesses in order to develop new products of the finest quality for their worldwide customer base.
Szyliowicz believes in supporting new business potential. He sits on the board of the local chapter of the American Jewish Committee and is an active member of Entrepreneurs’ Organization. Last year, he was one of the creators of “Raising the Roof,” a fundraiser for Hurricane Katrina victims that raised over $20,000 for Habitat for Humanity.
He spent most of his childhood in Denver, but his father’s professorship often took the family to other countries, including Turkey, Israel, England and France, perhaps piquing his culinary curiosity at a young age.
Nina Price
Director of Product Development
Nina Price has had a long career in culinary research and development, with over 25 years of development experience ranging from working “on the line” in well-known restaurants in the United States and Germany to developing products for Fortune 500 companies such as ConAgra and Kellogg.
Price brings a wealth of knowledge to Mont Blanc Gourmet. As a product developer for Mont Blanc Gourmet, Price plays a large part in the research and development that goes into creating the perfect flavors for custom formulation blends. She works with customers to develop products that meet their needs so that their customers always come back for more.
In addition to holding a BS in food science from Purdue University and an MS in food science from Oregon State University, she holds an AOS from the Culinary Institute of America and a diploma from the prestigious Cordon Bleu in London, England. Her education goes far beyond learning in the classroom, as she has traveled extensively as part of her work.
She has owned her own product development firm with clients including the U.S. Navy, Aramark, U.S. Olympic Ski team, Coca-Cola and the US Potato Promotion Board. She has taught bachelors level culinary arts classes, served as the food science editor for the Art and Science of Culinary Preparation, and served on the board of the well-known Research Chefs Association. She has also written several articles on culinary topics.
Charles V. Heaton
Certified Research Chef and Certified Executive Chef
Charles V. Heaton specializes in developing sound culinary products that can be easily manufactured. As a consultant to Mont Blanc Gourmet, he troubleshoots existing products, develops new items and helps improve culinary and technical efficiencies within the company’s product development operation. His solid culinary base, passion and knowledge of food science, manufacturing and technology have played an integral role in the creation of many of Mont Blanc Gourmet’s products.
Heaton serves as a product development consultant to manufacturers, food service and retail operators. His broad background stems from working with prominent restaurant and major casual-dining chains in North America, as well as serving on development teams for private-label products for retail, deli and food service areas of private and national grocery chains. His resúmé also includes a stint with Nestle FoodServices, where he honed the skill for developing and matching custom products for chain customers.
He is a graduate of the Culinary Institute of America in Hyde Park, New York and holds the recognition of Certified Research Chef and Certified Executive Chef. Heaton believes in continuous education. His additional education includes graduating from the University of Denver’s School of Hotel and Restaurant Management and attending food science courses at Rutgers University, University of Kansas and University of Nebraska. He is an active member of the Research Chefs Association, American Culinary Federation and Institute of Food Technologists.
While Heaton is a food and wine enthusiast, he is also passionate about woodworking, automobile sports and international culture and travel.
Kelsie Dunn
Lab Technologist
As lab technologist, Kelsie works behind the scenes to coordinate a number of activities relating to clients. Duties include matching flavor profiles, developing unique products for customers, bottling samples for the sales team and shipping new samples to prospective customers.
Kelsie received a bachelor’s degree in culinary management from the Art Institute of Colorado.
Lauren Yoon
Senior Lab Technologist
As senior lab technologist, Lauren’s efforts ensure that the lab runs smoothly. She matches flavor profiles, develops unique products for customers, assists with other lab work and oversees the maintenance of the lab equipment. Lauren also is a member of the U.S. trade show sales staff, working hard in the show booth to introduce Mont Blanc products to thousands of visitors.
Lauren spent nearly a decade as a barista and brings to Mont Blanc a wealth of knowledge regarding the coffee industry. She utilizes her keen senses of taste and smell in her work as a developer. Her understanding of service systems and coffee bars is key in the lab’s development of products that meet both the needs and desires of customers.
