ANGELE CHAMBON

Little Angèle once dreamed of becoming a shepherd and a pastry chef—and somehow, she became both. Her path began in the kitchen at age fifteen, guided by curiosity and an appetite for discovery. She trained across every position and style of restaurant, eventually becoming a pastry chef in Shanghai.

But the glitter of the gastronomic world could not silence a deeper call. Seeking meaning and balance, Angèle returned to France and began learning the art of ethical chocolate making. Working with an unconventional chocolatier, she discovered the practice of crafting raw, organic, vegan, “bean to bar” chocolate in collaboration with Native American tribes and shamans to protect the Amazon. Through chocolate, she began to understand how every ingredient, every choice, carries an impact on the body, others, and the Earth.

A meditation course offered by her mentor deepened this transformation. It led her to new philosophies, slower rhythms, and a growing awareness of food as a spiritual practice. Today, Angèle is a nomadic chef who collaborates with communities and schools devoted to consciousness and well-being. She creates vibrant, plant-based menus, often vegan and allergen-free, designed to nourish body and spirit alike.