Founder and creative director of the Maison that takes his name, Pierre Marcolini is renowned for his outstanding expertise and his passion for creating the world’s finest chocolates. For him, each day is a new opportunity to surprise, pushing the boundaries of what is possible.
Born in 1964 in Charleroi, Belgium, Pierre Marcolini was deeply inspired by his family and his Italian origins. By the age of 14, he knew he wanted to be a chocolatier. His upbringing gave him a tremendous hunger for learning, along with the desire to fight to make his grandest dreams come true. In 1983, on finishing his studies, he became a pastry chef and worked alongside many of the top professionals in Belgium.
“Ever since I was a child, I’ve had this hunger to succeed, this crazy passion for my work. Being in my workshop as often as I possibly can makes me fundamentally happy, and seeing my creations develop is a singular delight. It’s not been easy every day. These words have kept me going: There’s only one doorway that separates dreams from reality – courage.”
“I draw inspiration from everywhere: at a modern art exhibition or a conversation amongst friends, or when I discover a new flavour at a restaurant. But most of all it’s travelling across the world that lets you open your mind and see that there is talent all around. It lets you experiment with mixing unexpected flavours inspired by cultures other than our own.”
Pierre Marcolini’s achievements have been recognised by his peers. He was named “Best Apprentice in Belgium” in 1988, as well as “Best Worker in Belgium” (the youngest ever to receive this award), and won 1st prize at the “Mandarine Napoléon International” competition in 1991. Since then he’s won a string of awards: a silver medal at the Tokyo World Championships in 1992, and again in Lyon in 1993. In 1995, he was crowned “World Pastry Champion”.
Pierre Marcolini has always flown in the face of convention, questioning everything and innovating all the time. At the start of the twenty-first century, he made the decision to create his chocolates according to a bean-to-bar philosophy, selecting the beans himself and carefully working on every process up until the final product. He is utterly convinced about the need for constant reinvention. He pays tribute to the majesty of chocolate by being both a creator and an ambassador of the art of Haute Chocolaterie.
“To be creative is to be open; to have antennae and to know how to use them. It’s all about being intuitive: mastering techniques, of course, but also being able to anticipate things.”
“Chocolate is a universal product, inspiring just the same appreciation in Paris as it does in London, Nagoya or Brussels.”
Starting out as a young artisan, Pierre Marcolini has become an ambassador of the art of Haute Chocolaterie. A tireless inventor, he has succeeded in breaking all boundaries with his stunning creations. Maison Pierre Marcolini now numbers some thirty stores in Belgium, Paris, London and Japan.