Sully Harman Email & Phone Number

Chocolate for me is not simply a passion. It is a spiritual obsession. When I was a pibe growing up in the barrios of Buenos Aires, we would kick around a ball of rags in the street, our feet hardened, hair tousled, covered in dirt... The heady aroma of my mother's chocolate, cooking on the stove top, would drift through the dusty air of the ramshackle streets, letting me know that it was time: time for home, time for family, time for love. I would sprint, away from my street hoodlum friends, toward that sweet, rich stench. One harsh winter, when times were rough, we ate nothing but chocolate, subsisting off the cocoa plants growing under our beds. Thank god for the rich soil of the barrios. It wasn't all fun and games though. Sometimes my deadbeat father would come home, drunk, stoned, with a bag full of munchies, and hit my mother with a footlong Toblerone. They were dark times. Chocolate brought joy, but it also brought pain.My teenage years were marred by isolation and hardship. My love of chocolate set me apart from my peers, who were only interested in girls and cars. Little did they know that later in life, my skills in crafting chocolate would bring me more women than they could ever imagine. While they were wasting their time kissing their ugly girlfriends at the bowling alley, I was in the kitchen with the love of my life: liquid chocolate. I learned how to manipulate its rolls, its eddies and swells. How different stirring techniques imparted different flavours and levels of aeration. Over time, I became one with the cocoa solids. My painful childhood memories would simply melt away, like a piece of chocolate left at room temperature for too long.When I grew up and moved across the river plate to the plains of Uruguay, my chocolate love only intensified. I became the youngest student to study the art of chocolate at the Universidad de Montevideo, and since have gone on to chocolate for the biggest names in the world, among them Bono, Pope Francis, and President Trump.

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  Master Chocolatier

  Trump International Hotel & Tower Chicago

  Jan 1982 - Present

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  Universidad De Montevideo

  Chocolate