Thierry Muret
Innovative confectionary professional with a history of success driving improvement and uncovering cost savings.
- Role
- Executive Chef Chocolatier, North America at Godiva Chocolatier
- Location
- Reading, PA, US
- LinkedIn followers
- 500 followers
About Thierry Muret
As an Executive Chef Chocolatier with a strong background in product development and cross-functional team leadership, I pride myself on my strong skills in uncovering potential cost savings, team leadership, and concept development. Each of these skills has been a great asset to the trajectory of my career thus far and helped me uncover vital accomplishments throughout my time with Godiva.In my current role, I have applied these skills throughout the launch and integration of our new Godiva Café concept as well as led the public relations initiatives involved with the launch. My ability to communicate with key project partners was vital to this initiative’s success. I was also featured in the Wall Street Journal’s “How’d you get that job?” column, where my unique knowledge of molecular-level crystal formation in chocolate and flavor creation was highlighted. If my skills and accomplishments align with your interests, connect with me! I would be thrilled to be able to share my achievements and journey with you.
Experience
Executive Chef Chocolatier, North America
Jan 2016 — Present · Reading, PA, US
During my time with Godiva, I have been promoted through increasingly responsible positions due to my expert team management and strategic development skills.In my current role as Executive Chef Chocolatier I contribute to our North American Executive Leadership Team and drive the development of American business by facilitating a department-wide turnaround and uncovering strategic growth opportunities. I also manage the performance of one junior chef and uncover vital mentorship opportunities for this staff member. Some of my key accomplishments include- Spearheaded launch and integration of new Godiva Café concept; led public relations initiatives and communicated with partners including FOX Innovation- Featured in Wall Street Journal “How’d you get that job?” column; highlighted unique knowledge of molecular-level crystal formation in chocolate and flavor creation.
Education
Institut Technique Provincial de Droguerie-Chemie et Parfumerie
Technical Degree A2, Industrial Chemistry
Master Chocolatier Gossens, Antwerp, Belgium
Confectionery Apprenticeship
Skills
- Food Processing
- Ice Cream
- Product Development
- Food & Beverage
- Retail
- Food Industry
- Food Technology
- Fmcg
- Catering
- Consumer Products
- Recipes
- Haccp
- Food Service
- Flavors
- Product Innovation
- Food Manufacturing
- Baking
- Management
- Ingredients
- Food Safety
- Food Science
- Hazard Analysis and Critical Control Points (Haccp)
- Chocolate
- Confectionery
- Bakery
- Food
- Inventory Management
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