Our journey started in New York, 2018 with a quest to push the boundaries of chocolate, setting a new standard for chocolate taste and design.
Each bite should be a tasting experience that stimulates your senses and brings up memories of places around the world. Way more than “just chocolate”.
We decided to present these unique chocolates in luxurious packages designed to impress, adding glamour and exciting dimensions to the experience.
World-class Pastry Chef & Chocolatier
Genie Kwon leads the development of recipes and artistic presentations for Flair. Esquire magazine named her as the 2017 “Pastry Chef of the Year” for her memorable desserts at Oriole, the 2-star Michelin restaurant in Chicago that she co-founded.
Genie brings flavors and exotic ingredients from around the world to our chocolates, building on her experience having worked at several renowned restaurants, such as Eleven Madison Park in New York, Restaurant André in Singapore, Oriole in Chicago and Nobu 57.
Genie has designed each chocolate bar to convey the excitement of one of the world's culinary capitals.