Executive Pastry Chef & Chocolatier Deniz Karaca has made a name for himself in the Australian chocolate & dessert scene after being named the #1 chocolatier in Australia and Asia in 2012 and 2013, being ranked amongst the top three in the world after his participation in the World Chocolate Masters in 2013. Most recently he was named Australian Patissier of the Year 2016.
His first stints in the kitchen were at 7 years of age… a young aspiring chef, always eager to lend his Grandmother a hand in the kitchen whenever the opportunity would arise.
Kick starting his career with an apprentice ship to become a pastry chef at 16, he was fortunate to work the benches within the kitchens of the esteemed 135-year-old patisserie Cron & Lanz in Göttingen, Germany. Learning from an early age from some of the best chefs, Deniz soon realized that commitment, passion and thriving towards perfection were the most important attributes to become a master crafts man.
Deniz qualified 3 years later with accolades and was awarded a scholarship by the federal government to pursue further studies and to eventually earn the right to hold the prestigious master title as one of the youngest recipients ever.
It was during his pursued of this title that he developed his obsession with everything chocolate. A relationship that would last for more than a decade and lead to a constant push of boundaries and the so called achievable, winning him countless awards along the way.
His pastry career has taken him through a number of 5 star restaurants, hotels and cruise liners, seeing him eventually migrating to Australia in 2008. Here, in 2014 he decided to combine his two great passions, chocolate and wine and founded Cuvée Chocolate, Australia’s only artisan chocolate crafted to compliment wine.