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: gourmet chocolate.
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 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. 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, they launched a line of premium syrups and drink mixes that continue to capitalize on the specialty coffee revolution. This forward-thinking philosophy has positioned 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 12 people with sales in excess of $13M. For three consecutive years, Mont Blanc Gourmet was ranked in Inc. magazine’s listing of “America’s Fastest Growing Private Companies” — two of those years the company ranked among the top 75 fastest growing companies. In 2005, Mont Blanc Gourmet was listed second in the Denver Business Journal’s “Fastest Growing Companies in Colorado”.
True to his craft, Szyliowicz avoids unchecked growth for Mont Blanc. Instead, he prefers to work with people who possess a similar passion for the coffee, tea and chocolate businesses and 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. 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 regularly donates money to Kiva, Habitat for Humanity and his alma mater, Colorado College.
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. Today, Michael has traveled to more than 77 countries on six continents.
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.
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.
