Master Chefs Tim Clark & Laurent Meric lead an award winning team having achieved the highest success nationally in prestigious competitions.

At Cacao we put our success down to 3 fundamental factors: The use of the finest Belgium chocolate combined with the best local and imported ingredients from around the world, and lastly the expertise of the talented team that work tirelessly to make it happen.

Laurent Meric

Laurent Meric is a French Master Chocolatier/Pastry chef, member of the Academy Culinaire de France and co-owner of Cacao Fine Chocolates and Patisserie in Melbourne.

Laurent Meric started his training in a traditional culinary school in the South West of France where he completed his certificate under the supervision of various MOF (Best French artisans in their trade).

Soon after furthering his skills and understanding of his chosen craft Laurent moved to Paris where he worked and learned at prestigious locations along side some of the best chefs Paris had to offer:
La tour d’Argent (3 Michelin star)
Le comte de Gascogne (1 Michelin star)
La maison du Danemark (1 Michelin star) 
Les Jardins de L’Opera (2 Michelin stars)

In 1995 Laurent completed his Masters Degree then began a journey around the world that exposed him to new savours and techniques.

Arriving in Australia in1999 Laurent began at the Inter-Continental Hotel in preparation for the Sydney Olympics. Later making the move to Melbourne to work as the Executive Pastry Chef of Laurent Bakeries.

In July 2003 Laurent opened the first concept store: Cacao Fine Chocolates & Patisserie in St Kilda, Melbourne. Laurent is as excited about his craft today as he was from day one.

Tim Clark

Tim Clark is an acclaimed Pastry Chef/Chocolatier and co-owner of Cacao Fine Chocolates, Melbourne’s award-winning artisan Chocolatier & Patisserie.

Tim trained extensively abroad working with Hubert Retzbach, one of Germany’s most renowned chefs at his acclaimed Michelin star restaurant Zirbelstube. Later continuing his travels Tim became Executive Pastry Chef with the multi award winning 6 star luxury Silver Sea Cruises. The cruise liner a member of Relaix & Châteaux provided opportunities to work with many internationally acclaimed chefs designing exclusive menus that became highlights of any cruise. As well Tim was integral in the setting up of kitchen operations for the Grand Opening of 2 new ships for its maiden voyage.

Later traveling his way back to Australia Tim became the youngest Executive Pastry Chef of Melbourne’s Crown Casino. For 6 years Tim oversaw a team of 24 pastry chefs designing and orchestrating menus for events such as the Logies, Brownlow Medal, Million Dollar Lunch, Melbourne longest cake, Alan Border Medal and other prestigious events.

Tim has competed locally and internationally, having great success, as an apprentice Tim won NSW state Work Skills Competition and Bake Skills Competition.

In 2004 Tim was crowned Australia’s first ever Callebaut Chocolate Master. He later went on to represent Australia at the World Chocolate Masters in Paris, France scoring impressively and gaining the admiration of some of France’s top chefs with his creative chocolate work.
Tim now spends much of his time working closely with the successful team of chefs at Cacao to deliver the best in new and innovative Chocolates, Cakes & Macarons.