Pierre Marcolini – A life in chocolate
Born in Charleroi in 1964, Pierre Marcolini discovered his vocation at the age of 14 and decided to become a chocolatier, pastry and ice-cream maker. After graduating from CERIA and training with Pierre Hermé at Fauchon in Paris, he quickly distinguished himself by winning several prestigious awards, including the International Grand Prix Mandarine Napoléon in 1991 and the title of World Pastry Champion in Lyon in 1995 – the only Belgian to have achieved this distinction to date.
In 1995, he opened his first workshop near Brussels, followed by boutiques in Avenue Louise (1996) and the Grand Sablon (1997), which soon became the brand’s flagship. His creativity and rigor led him to develop new concepts such as the “Malline” presentation box, Carré² Chocolat, and the seasonal collections “Chocolate Seasons.”
A pioneer in mastering the entire process of chocolate-making, from bean to bar, Pierre Marcolini placed independence and excellence at the heart of his craft. This vision translated into responsible plantations, sustainable cocoa sourcing, and a constant attention to biodiversity. By working directly with growers and valuing the origin, variety, and story of each cocoa bean, he has created chocolates that reflect both terroir and people.
This ethical commitment took shape with the launch of the Grands Crus collection in 2009, reinforcing his philosophy of traceability and respect for planters. Each creation highlights not only cocoa’s aromatic richness but also the savoir-faire of local communities, with whom Marcolini builds lasting relationships founded on fairness and responsibility.
The House of Pierre Marcolini has since expanded worldwide, with boutiques in Tokyo, Paris, London, Dubai, Shanghai, Seoul, and many other capitals. In 2020, he was unanimously elected Best Pastry Chef in the World by the World Pastry Stars, a crowning achievement in a career devoted to innovation, sustainability, and passion.
In addition to his boutiques, Pierre Marcolini has published several reference books, including « Eclats », « Dix petits doigts plein de chocolat », « Best of Pierre Marcolini », and « Chocolat – Carnets de Voyages ».
Today, the brand is present in over 10 countries with 60 boutiques worldwide, embodying Belgian excellence on an international scale. As President of the Brussels Expertise Label (BEL) and referent member of the Culinary College of Belgium, Pierre Marcolini continues to share his vision of “Chocolat d’Auteur”, one that celebrates biodiversity, respects local growers, and embraces the bean-to-bar philosophy.