Christian Camprini 

Meilleur Ouvrier de France, or MOF (a certification that recognizes the culture and production of chocolate as an art and exclusive trade) and a founding member APRECA (Association of pastry chefs on the French Riviera) Christian Camprini trained at the Hotel School of Nice, where he was crowned Best Apprentice of France.

Upon finishing his training he worked for fifteen years in the finest establishments on the French Riviera - SBM Monaco, La Reserve de Beaulieu, the Hotel Negresco, the Louis XV and finally the Bastide Saint-Antoine and La Chèvre d'Or as a pastry chef for Jacques Chibois and then Jean-Marc Delacourt.

Christian Camprini is now the proud owner of a chocolate laboratory in Opio in the Alpes-Maritimes. He is the "Pétrus" of the world of chocolate and desserts.