Exclusive to Urban Kitchen in Rundle Mall, renowned Koko Black Head Chocolatier & Product Innovator Remco Brigou will host an intimate demonstration on Saturday 4 May under the Gawler Place Canopy. Guests will watch as Remco demonstrates how to create the perfect chocolate hazelnut cake using Koko Black products, with the opportunity to learn the tips and tricks from the master himself.
Belgium born and raised Remco Brigou, 36, trained as a chef at ‘Hotelschool Ter Duinen’ in Koksijde Belgium (school). Soon discovering his love of pastry and chocolate, Remco specialized in these fields by working as a pastry chef and chocolatier in some of Belgium’s leading chocolate companies including Del Rey, Chocopolis and Mary, an artisan chocolatier that supplied chocolates to the Royal Family.
Remco’s most influential role was his first job at Pierre Marcolini in Brussels where he refined his skills as a chocolatier and learned what it takes to work in a large chocolate production. After working 6 years in different chocolate shops, Remco moved to Australia in 2012 to start up the chocolate production at the Yarra Valley Chocolaterie and Ice Creamery and take the role of 2IC.
Recognizing his expertise and skills, Remco was handpicked by Chez Dre to open their Bibelot patisserie in South Melbourne as head chocolatier and start up the chocolate production, a position he held for 1.5 years before moving to Koko Black at the start of 2017.
Regarded as one of the best chocolatiers in Australia, Remco is Koko Black’s Resident Head Chocolatier and product innovator. He oversees all product developments of all the menus across the company’s 20 stores nationally.
