Currently developing plant-based, sugarfree chocolates and sweets in a collaborative project called Origo in Buenos Aires, Argentina.13 years of experience in the food industry, particularly in Chocolate and Ice creams. I've had the opportunity to work in the most prestigious chocolate stores in Belgium, wich taught me to aim for none other than quality products.I firmly believe creativity and innovation is key to success. The only way of keeping copycats off your back is to keep creating faster than they can copy you, not 1, but 100 steps ahead.