With over 20-years experience in the food industry, Drew began his career in 1996 as an apprentice pastry chef at the iconic Arnold’s Swiss Cakes in Heidelberg. Over the years he has developed a passion for chocolate whilst working at the Grand Hyatt Melbourne and Brown’s Bakery, and in 2008 he filled the role of Technical Sales at F. Mayer Imports in the Chocolate Division, where he was responsible for the Callebaut and Cacao Barry brands for Victoria, South Australia and Tasmania.
Since then, Drew has completed intensive chocolate and pastry training in Belgium, France, Denmark and Singapore, as well as visiting cocoa plantations in West Africa, which allowed him to further expand his position to a more technical role Australia-wide, including recipe and product development, training and judging roles.
Today, Drew manages both the Malvern and Nagambie facilities with a team of chocolate and pastry chefs, and continues to promote Australian grown produce throughout The Ministry of Chocolate range. Drew also fulfills a role for Daintree Estates – Australian cocoa growers – as their chocolatier and pastry ambassador in Australia and Asia Pacific.
With over 15-years retail management experience and sound business management acumen, Karin is able to compliment the business with her front-of house skills and business disciplines.
A jack-of-all-trades, Karin loves the variety in the challenges thrown her way on a day-to-day basis and thrives on making something that’s good, even better. Karin also has a great knowledge of all things chocolate and isn’t afraid to turn her hand and skills to the kitchen, helping out with production when possible.
Karin’s eye for detail can be seen throughout the retail product and packaging which contributes to the success of the Ministry of Chocolate range.