Johan Giacchetti is Head Chocolatier at the Le Bristol Paris luxury hotel. After obtaining his initial diploma in Pastry, the Chef discovered the world of Chocolate and decided to specialize in it via a BTM at the École de Paris des Métiers de la Table, du Tourisme et de l'Hôtellerie. In 2009, he joined Maison Mulot in Paris as a chocolatier, and then as Chef Chocolatier for 7 years. At the same time, in 2010, Johan won the Coupe de France des Jeunes chocolatiers confiseurs. After a brief experience in the United States in a chocolate factory, in 2016 the Chef joined the famous French house Dalloyau Paris as Chef Chocolatier, under the banner of creativity. In 2018, Johan joined the prestigious palace Le Bristol Paris to found the hotel's Chocolaterie alongside Pastry Chef Julien Alvarez, within the kitchens of three-starred Chef Eric Fréchon. Since then, Johan has been responsible for creating the collections for Le Bristol and producing chocolates for the restaurants, rooms, bar and grocery store. With a passion for this noble material and a passion for technique, the Chef is constantly creating and perfecting new chocolate bonbons and figurines for the highlights of the year.