We’re excited to introduce you to the always interesting and insightful Gabriel Maysonet. We hope you’ll enjoy our conversation with Gabriel below.
Gabriel, so good to have you with us today. We’ve always been impressed with folks who have a very clear sense of purpose and so maybe we can jump right in and talk about how you found your purpose?
What started as baking bread at home quickly turned into a curiosity for the kitchen, then pastry, then chocolate, then flavor development and design. I was working in the medical field—studying nursing and paramedics—so on paper, my path looked very different. But the more I cooked, the more I realized that I felt most alive in the kitchen. That’s where I could be creative, hands-on, focused—and where I could make people genuinely happy.
Over the years, I’ve worked hard to develop my skills and knowledge, from working in restaurant kitchens to becoming a chef. When landing in a luxury hotel under the mentorship of a renowned pastry chef. That was the moment it clicked: this was more than just a job—I had found a craft, a form of expression, and a way to connect with people.
Today, with KKO Chocolate, I get to live out that purpose every day. I create from the heart, with flavors and textures that reflect who I am and what I value: craftsmanship, innovation, quality, and connection. And even though the work is very physycally and mentally demanding, it never feels out of place—because it’s mine. It’s a reflection of the journey that started with a dream and turned into a life filled with meaning.
Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?
Right now, KKO Chocolate is in an exciting phase of transformation and growth. Internally, we’re building stronger systems, refining our processes, and expanding our operations to support the demand and direction we’re heading. Product development is a constant for us—every day is about fine-tuning flavors, textures, and execution to make sure we’re always delivering at our highest standard.
Professionally, one of the things I’m most excited about is a new nostalgic collection we’re currently developing. It’s a series of three products that go straight to our roots—flavors and concepts that hold personal meaning and connect to where this journey all began. It’s a very intentional and emotional project, and I think people are going to feel the care and story behind every bite.
We’re also thrilled to be working with two wholesale partners, both of which are universally recognized brands. That’s been a huge leap for us and a great challenge creatively and operationally.
This summer, one of our unexpected hits has been our macaron ice cream sandwiches, which have been incredibly well-received and will likely continue evolving as part of our permanent offerings.
Of course, we’re always preparing ahead for our major seasonal launches—Halloween and Christmas are big moments for us, and we spend a lot of time throughout the year planning to make sure each detail is thought through and production is seamless.
And while we don’t have a set launch date yet, we’re actively working toward opening a second location—a testament to how much our community and client base have grown.
At KKO Chocolate, everything we create is rooted in craftsmanship, quality, and emotion. Whether it’s a new seasonal bonbon or a reimagined childhood memory in dessert form, our goal is always to create something that connects with people on a deeper level.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
Looking back, I’d say the three most impactful elements in my journey have been:
1. Adaptability
This industry moves fast, and nothing ever goes exactly as planned—especially when you’re running a business. Being able to pivot, problem-solve, and stay calm in high-pressure situations has been essential. Whether it’s navigating ingredient shortages, shifting production schedules, or reinventing a product that didn’t work the first time, adaptability keeps you moving forward.
Advice: Put yourself in situations that force you to think on your feet. Stay curious, stay flexible, and don’t be afraid of change—it’s often where the best growth happens.
2. Flavor Discipline & Creative Control
Anyone can follow a recipe, but developing a refined palate and knowing how to balance flavor without relying on sugar or shortcuts takes time and intention. For me, that’s what makes a chocolatier or pastry chef stand out: restraint, clarity, and confidence in flavor.
Advice: Taste everything. Train your palate. Be critical in the best way—question why a flavor works or doesn’t. Creativity is powerful, but discipline is what makes it refined.
3. Learning to Let Go (and Delegate)
This one came with experience and a lot of self-work. For a long time, I tried to do everything myself—production, operations, finances etc. Eventually, I realized that growth isn’t just about doing more, it’s about trusting the right people to do things differently—and sometimes better—than you can.
Advice: Know your strengths, but also know your limits. Surround yourself with people you trust and be willing to let go of control in the right places. It’s not weakness—it’s how you scale without burning out.
No matter where you are in your journey, focus on the skills that build both your craft and your character. That combination is what carries you through the long haul.
What would you advise – going all in on your strengths or investing on areas where you aren’t as strong to be more well-rounded?
In my experience, while being well-rounded is important—especially in a kitchen like ours, where versatility and awareness across different techniques are necessary—I truly believe that going all in on your strengths is what defines you, both as a professional and as a business.
When you try to be everything to everyone, you risk becoming average at a lot of things instead of exceptional at a few. We see it all the time: businesses that spread themselves too thin, offering a wide variety of products that don’t really stand out. At KKO Chocolate, we’ve been very intentional about not going down that road. Instead, we focus on what we do best—high-end, flavor-forward chocolate work and refined desserts—and we put all of our creative energy and discipline into making those products the absolute best they can be.
That doesn’t mean ignoring your weaknesses. In fact, part of building a strong foundation is knowing your blind spots and surrounding yourself with people who complement your skill set. But when it comes to brand identity and impact, the real magic happens when you double down on what you’re naturally great at.
Our success with products like our bonbons, mousse cakes, and most recently, our macaron ice cream sandwiches, comes from that kind of focus. We obsess over flavor, texture, presentation, and detail. That’s what people remember. That’s what keeps them coming back. We don’t try to do everything—we do a few things really, really well. And that has made all the difference.
So my advice: know your strengths, refine them endlessly, and let that be the heart of what you build.
Contact Info:
- Website: https://www.kkochocolate.com
- Instagram: https://www.instagram.com/gmaysonet
Image Credits
image credits goes to; Stephen Salvatore
so if you or someone you know deserves recognition please let us know here.
