Julia Choi Rodriguez is a long-time creator in the culinary world, first working in advertising on major food brands, then as a pastry chef for top restaurants who turned food stylist....
He wears many hats. Pastry chef, bean-to-bar Chocolate maker, Chocolatier to name a few. He grew up in the beautiful Santo Domingo, Dominican Republic....
Brought to you by a husband and wife team Roger & Julia, Vesta is a bean-to-bonbon craft chocolate factory and café where the chocolate is first made from organic cacao beans from various origins with unrefined and organic cane sugar, then it is used to make bonbons, baked goods, spreads, bars, and more. Roger and Julia felt that there was a gap between small batch craft chocolate making and everyday consumption; one could either get craft bean-to-bar chocolate in a bar format, or confections and baked goods that still use mass-produced, commercial chocolate. That’s why they decided to combine forces to create a unique artisanal chocolate-making house where French techniques meet the true definition of chocolate in Latin America where cacao originates. Because they truly believe that craft chocolate should be applicable to our daily lives.
Prior to Vesta, Roger was most recently the master Chocolate Maker at Cacao Prieto in Red Hook, Brooklyn, as well as a pastry chef at top New York City restaurants such as Jean-Georges, Gramercy Tavern, and Del Posto. And Julia, a celebrated Commercial Food Stylist working with clients including Starbucks, Guinness, KRAFT, Food and Wine, and alike via pastry kitchens of Gramercy Tavern, Jean-Georges, and Bouchon Bakery.
They are firm believers that when you do what you love to do with the people you love, magic happens. They carefully choose every aspect of the production chain to bring happiness and integrity to the world, one delicious chocolate at a time.