Learn about our pastry concept and our chef 

 

We are a high-end artisan pastry shop that pays tribute to the great classics in the world of pastry, reinventing each creation with our very own style and using the best ingredients from the best suppliers in Mexico City and around the world.

Great taste and balance are at the core of each of our creations. Elegance, character, great flavors and very little sweetness are some of the characteristics that you will find in our pastries, backed by the award-winning career of our chef.

 

Luis Robledo Richards

 Luis has over 20 years of experience as a Pastry Chef and chocolatier and is the owner and creator of Tout Chocolat, a chocolate and pastry shop that specializes in high quality products including bonbons, bars, pastries, ice creams and several other confections.

After graduating from the French Culinary Institute’s “Classic Pastry Arts” program where he was awarded “Outstanding Alumni Award”, Luis joined the pastry department of Restaurant Daniel in Manhattan’s Upper East Side, working alongside Pastry Chef Thomas Haas.

In the summer of 2000 Luis moved to Paris to attend École Lenôtre where he apprenticed under chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton and Philippe Gobet, all winners of the coveted MOF title.

During his stint in France, Luis staged at Michelin starred establishments such as Le Pré Catelàn and the restaurant at the Hotel Baltimore Sofitel Avenue Kleber.

In the fall of 2001 Le Cirque’s owner Sirio Maccioni named Luis Executive Pastry Chef of his acclaimed restaurant in Manhattan, where his dessert Red Fruit and Vanilla Napoleon was named “one of the five best dishes around the world” by food writer Alan Richman.

After three years as Le Cirque’s pastry chef, Luis was named Executive Pastry Chef at the prestigious Four Seasons Hotel New York. 

In addition to the Hotel’s day-to-day responsibilities, Luis created a line of high-end chocolates that became an immediate success among the Hotel’s VIP and celebrity guests.

In February 2006, Luis moved to Mexico City where he opened his first chocolate shop “Tout Chocolat”, achieving much success in Mexico and abroad.

Since then he’s been recognized as “One of the Top ten Chocolatiers in North America” by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico.

In December 2013 Luis was named Head of Barry Callebaut’s Chocolate Academy in Mexico City where he promoted the use of chocolate and traveled the world sharing all his innovative techniques.

As a competitor Luis has won numerous competitions including the World Chocolate Masters Selection in 2010 and 2012, as well third place at the Mondial des Arts Sucrées as a coach in 2009.

 

His first book “Larousse del Chocolate” was published in October 2018 and has sold over 7000 copies and has been awarded a gold medal at the 2019 Gourmet World Cookbook Awards winning first place in the category “Pastry for Professionals”

On October 11th, 2019 Luis was crowned Latin America’s best pastry chef. The award was announced at the seventh edition of the Latin America’s 50 Best Restaurants 2019 awards ceremony in Buenos Aires, Argentina. 

Throughout his career, Luis has appeared in numerous TV segments including Today Show, Good Morning America, Food Network, Latin America’s Gourmet Channel, Mexico’s Channel 11, Televisa and TV Azteca among others.

In addition, Luis has participated in several events such as The Chocolate Show, The Chocolate fashion Show, Napa Valley Wine Auction, The James Beard Foundation Gala dinner and Mesamerica.