Jules James, chef and master chocolatier
Jules was born in Crickhowell but brought up in Canada. At the age of seventeen Jules began a four year apprenticeship at Chef School in Toronto. During his apprenticeship he studied a wide range of cooking skills and styles of cooking. However during this time he discovered his enduring passion for pastry work, particularly working with chocolate.
After his completed his apprenticeship he worked at a number of high end hotels across Canada. His first job as a chef was at the Constallation Hotel in Toronto which was a hotel with a large convention clientele. Here Jules perfected his cooking skills before moving on to new areas.
Never one for the day to day kitchen of a restaurant, Jules moved on to The Molson Indy car racing in both Toronto and Vancouver. Here he was Assistant Executive Head Chef in the executive dining area. Here he specialised in pastry using his excellent chocolate skills to produce memorable desserts.
His next stop was as executive chef on a three and a half million dollar mega yacht. He spent the next couple of years sailing from Alaska to the Panama Canal, onto the Bahamas and finally to Maine in the USA.
His globetrotting years now behind him he has returned to his roots in South Wales. His passion for chocolate has not dimmed and he is now one of only a few Master Chocolatiers in the UK. At his shop and workshop in the heart of Abergavenny he continues to make all manner of chocolate confections to delight both the eye and the taste buds. For dedicated chocolate lovers, a visit to Black Mountain Gold is a must. As a special treat perhaps a chocolate making and tasting workshop with Jules.