Luis Robledo Richards

Chef/Owner, Tout Chocolat @luis_robledo_richards


Chef Luis Robledo has over 25 years of experience as a Chef, and is the owner and creator of Tout Chocolat, a world-renowned chocolate and pastry shop that specializes in high quality products including bonbons, bars, pastries, ice creams and several other confections. After graduating from the French Culinary Institute in New York City, where he was awarded the “Outstanding Alumni Award”, Luis joined Restaurant Daniel in Manhattan’s Upper East Side, working alongside chef Daniel Boulud and Pastry Chef Thomas Haas. In the summer of 2000 Luis moved to Paris to attend École Lenôtre where he apprenticed under chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton and Philippe Gobet, all winners of the coveted MOF title. During his stint in France, Luis worked in the kitchen of Michelin starred establishments such as Le Pré Catelàn and the restaurant at the Hotel Baltimore Sofitel Avenue Kleber. In the fall of 2001 Le Cirque’s owner Sirio Maccioni named Luis Executive Pastry Chef of his acclaimed restaurant in Manhattan, where his dessert Red Fruit and Vanilla Napoleon was named “one of the five best dishes around the world” by food writer Alan Richman. After three years as Le Cirque’s pastry chef, Luis was named Executive Pastry Chef at the prestigious Four Seasons Hotel New York.​

In addition to the Hotel’s day-to-day responsibilities, Luis created a line of high-end chocolates that became an immediate success among the Hotel’s VIP and celebrity guests. In February 2006, Luis moved to Mexico City where he opened his first chocolate shop “Tout Chocolat”, achieving much success in Mexico and abroad. Since then, he’s been recognized as “One of the Top ten Chocolatiers in North America” by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico. Since 2013 Chef Robledo has been traveling the world and sharing all his innovative techniques. He has also won numerous competitions including the World Chocolate Masters Selection in 2010 and 2012, as well as a third place at the Mondial des Arts Sucrées as a coach in 2009.​