We are a couple brought together by our love of great taste. My wife and I, who share a passion for exceptional cuisine, decided to import vanilla that we use and trust ourselves. Natural, intense, full of flavor – vanilla that makes a difference.

As a chef, I have always been guided by one principle: “Quality above all else.” While working in the pastry shop at The Fat Duck restaurant in Bray, UK, I had the opportunity to learn about ingredients that change the perception of taste. One of them was vanilla – not the ordinary kind, but the essence of perfection, deep, complex, with a flavor that stays in the memory. The vanilla ice cream at Heston Blumenthal’s, which we tasted at dinner for the first time, was a vanilla explosion.

This experience led me to explore its origins, varieties and ripening processes. I traveled, tested and searched for sources that provide vanilla at the highest level – the kind I knew from the world’s best restaurants.

Today, together with Marlena, who is a lover of good food, we are in the business of importing it to Europe so that other chefs and pastry chefs can work with a raw material that is not a compromise, but of the highest standard, and in their restaurants and pastry shops they can treat guests to delicacies enriched with vanilla that is of the best quality in the world.