DSC_0447.jpgMeet Our Chocolatiers

We are so appreciative of the support of our local restaurants and chefs.

Our Chocolatiers are judged in the following categories:

  • Most Decadent
  • Creative Ingredient
  • Original Taste

Guests will have a chance to vote for their favorite chocolate and award a Chocolatier with the coveted People’s Choice Award!

Get to know our Chocolatiers! – Check back often for updates!


Coffee Bar Truckee

Greg Buchheister, owner of Coffeebar opened his Truckee location in October 2010 the Reno location in January 2014 and the bakery in Truckee in April 2015.

Coffeebar was “inspired by the coffee bars found on every street corner in Italy, Coffeebar was founded on the principles of providing the highest quality coffee and food in a café environment, and that is what we strive to do each and everyday,” states the website. “We are an inclusive community that shares our mission and true passion for excellence in our coffee and most important, an appreciation for life best lived.”

coffee-bar-logoChef Bio

Daniella Rinaldi, Pastry Chef

Daniella, formerly Pastry Chef at Ritz Carlton, started baking bread at the age of seven with her father.  This instilled a love of baking that guided her education and career.  She earned her Bachelor’s Degree in Restaurant Management and Baking and Pastry Arts at the Culinary Institute of America. Daniella joined Coffee Bar in the fall of 2016.




The Hyatt Regency Lake Tahoe

Adjacent to the main hotel tower on the shores of Lake Tahoe, the award-winning Lone Eagle Grille welcomes guests to a world-class view and dining experience.
Lone Eagle Grille is ideal for lunch, dinner, and cocktails aprés ski (or beach). Enjoy Chef Mark May’s High Sierra Cuisine, an impressive wine list and breathtaking views of the lake. Start by savoring appetizers and cocktails in the Great Room lounge overlooking Lake Tahoe’s majestic peaks and incredible sunset views. Then head to the dining room for an exquisite dining experience prepared in the display kitchen. Experience our seasonal menus, featuring menu selections from wild game meats to fresh seafood, the finest in fresh local ingredients are used to prepare each dish.

lodge-from-waterChef Bio Coming soon!

Denise Brown, Executive Pastry Chef



Jake’s On The Lake

Since 1978, Jake’s on the Lake has embodied a carefree Tahoe spirit in a “Classic Waterfront Grill” offering superb service, a friendly and casual atmosphere and the finest and freshest food.

Located on the waterfront in the heart of Tahoe City, Jake’s boasts sweeping views of Lake Tahoe’s crystalline water and stunning mountain vistas.

DSC_0580.jpgChef Bio

Scott Yorkey, Executive Chef
Scott Yorkey became Executive Chef at Jake’s On The Lake in May of 2005. Since then Scott’s influence on the menu has garnered many awards and praise from food lovers of all types. After working in kitchens from age fourteen in San Jose, California, Scott enrolled at Santa Barbara City College Culinary School. Upon graduation in 1999, he worked as a Sous Chef in restaurants and hotels in London, Maui and Santa Barbara. He invites the fun-loving diner to share in the taste and energy which Jake’s On The Lake is famous for.

Chef Q and A

How and why did you choose a career in the food industry? How did you learn your craft?
I have a good friend that got me a job as a bus boy one summer when we were young. On my second day there, one of the cooks walked out and I was asked to help in the kitchen. That’s where I have been ever since. I could never see myself sitting in a cubical all day, and I love working with my hands and creating delicious meals from wholesome fresh foods. I guess I started learning at a very young age as I can remember my mother having me stand on a chair in front of the stove to help cook dinner.

How does it make you feel when you know that your restaurant/hotel’s participation is making such a difference with the funds we raise?
We are honored to help with these special events that raise funds for such great organizations. We are delighted to be connected with the community outside of the restaurant. We think it is tremendous what Tahoe SAFE Alliance have to offer to our community, so we are thrilled to support the Tahoe Chocolate and Wine Festival.

What is the best part about being chosen as a Chocolatier?
It is so much fun to be one of the Chocolatiers at the Tahoe Chocolate and Wine Festival because we get to make some really great chocolate treats for the guests. All of the guests enjoy themselves so much and it’s great to see so many different people enjoying the same thing CHOCOLATE!!! I mean who doesn’t like chocolate.


Small Batch Toffee – Sisters Sharing Home-Made Bliss

Choc-Fest--2015_10Chef Bio

Sisters Kathy and Charlene spent years creating toffee to the delight of husbands and happy children. This carefully nurtured recipe was so decadent and sublime — it begged to be shared. The sisters, whose careers span from business to teaching, began gifting Small Batch Toffee to friends, family, and business associates at holidays and celebrations. From these humble beginnings — it blossomed into a local obsession. Waiting lists were compiled and customers clamored to be include



Somebody’s Mother Chocolate Sauce

SMCS-Homepage-ImageThey have 6 different decadent flavors which are all gluten free and Kosher.  They will be serving their dipping sauces with fresh fruit, sweet cakes, and salty treats.  Their dipping sauces pair well with reds so we are looking forward to having them as a first time participant at Tahoe Chocolate & Wine Festival.





West Shore Market

The West Shore Market offers grocery items, organic produce, gelato, specialty sandwiches, house-smoked meats, artisan cheeses, fine wine, draft beer and a coffee bar.

4uhajqujChef Bio

Heidi Henderson, Chef

Chef Q & A

What is your greatest strength in the kitchen?

Who gave you your first break and believed in you?
Devin, we have so much fun in the kitchen!

Why did you choose food industry as your craft?
I’ve always enjoyed cooking and baking.

What word best describes you?

What is the best part of being chosen as a Chocolatier?
All the chocolate I get to eat.