Join CEO colleagues at the most fun and fascinating new business inthe city. Voila Chocolat is top-tier quality chocolat teamed with a creative space where chocolat is the medium. We'll have a private tour, unique chocolat tasting experience, and over wine and hors d'oeuvres an interesting conversation about chocolate and what makes Voila a truly innovative concept. The CEO of Voila Chocolat, Peter Moustakerski, will share the vision, the values and the passion behind the successful launch of this business, as well as the challenges along the way. Creating a business that is a retail, entertainment concept storefront staffed by millennials, with a famous chef, and a product so sophisticated that it takes a food scientist on staff to manage, and beginning in New York City is a riveting story. Also on hand for the business discussion and the chocolate tasting will be nationally-recognized Master Chocolatier, Christophe Toury. This is a discussion you will not want to miss.

We will be in the Private Chocolat Lounge, so seating is limited. RSVP quickly to reserve your seat.

If you are a CEO and would like to see if you qualify to attend this event, register online at ceotrust.org/apply.

SCHEDULE:

6:00 to 6:30 pm - Mingling and Reception
6:30 to 7:30 pm - Discussion and Q&A              

PETER MOUSTAKERSKI, Founder and Chief Cacao Nut 

Peter is a visionary entrepreneur with a lifelong passion for chocolate. After relocating from Bulgaria to China and co-founding a confectionary company there that he ran for 10 years, he earned his MBA from Columbia and had a long and successful corporate career before going back to school to become a certified chocolatier. Peter immersed himself in chocolate (not always literally) in Costa Rica, at the École Chocolat, and at the French Culinary Institute in NYC, and he joined the Fine Chocolate Industry Association. Peter founded Voilà Chocolat because he was inspired by his fervent desire that everybody should be able to experience for themselves the joy and passion of chocolatiering. In his spare time, of which he has very little, Peter enjoys cooking for friends, engaging in a variety of outdoor sports, spending time with his wife and kids, and tasting a little fine chocolate every day.

CHRISTOPHE TOURY, Master Chocolatier

Christophe was born in Chartres, France and began his career at the Ritz in Paris. His pastry and chocolatiering talents then took him to the Essex House Hotel, the Four Seasons Maui, the Executive Pastry Chef role at the Four Seasons New York, the Executive Pastry Chef role at the Mandarin Oriental, and the Chocolatier Executive Pastry Chef role at Jacques Torres Chocolate. He has been named by Pastry Art & Design Magazine as one of the 10 Best Pastry Chefs in America. Christophe loves working with chocolate because of the distinct way it responds to human creativity and ingenuity, almost as if it were alive! He is most excited to see customers’ reactions to discovering this experience for themselves. Christophe enjoys serious road biking, which is a useful hobby for someone constantly surrounded by large quantities of the world’s finest chocolate. Christophe also creates astounding, intricate chocolate sculptures in his home kitchen just for fun.