Daniel Joseph Corpuz is a pastry chef and chocolatier based in New York City. As a graduate of the Culinary Institute of America, Daniel achieved his Associates Degree in Baking and Pastry and his Bachelor’s Degree in Food Business Administration in 2019. Daniel has worked in several fine dining restaurants in New York City, of which include The Modern at MoMA, Manhatta, and One White Street. As a result of the pandemic, Daniel has shifted to work primarily with chocolate, creating bonbons, confections, and showpieces. His extensive work with chocolate, during a turbulent time in the food industry yielded the opportunity to be on Netflix’s new show, ‘School of Chocolate’ with world renowned Pastry Chef Amaury Guichon. Utilizing his Filipino-American background, he ultimately decided to launch Daniel Corpuz Chocolatier. This chocolate brand centers on his upbringing while amplifying his industry experience by utilizing Filipino and Asian ingredients and flavors into his chocolates.