Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Wild Sweets® By Dominique & Cindy Duby

Wins Gold at 2013 International Chocolate Salon USA

 Wild Sweets® By Dominique & Cindy Duby won several top awards at the 2013 International Chocolate Salon competition organized by TasteTV, an organization based in San Francisco, USA including Gold and Silver Medals as well as overall ‘Top Chocolate Bar’ Award. The Wild Sweets bars that received the awards included their latest release of 95% Minimum Organic Blended Dark Chocolate bar: ‘Vanilla bean caramel, coffee & walnut’. As well as their latest version of the Certified Organic 72% Dark Chocolate bar: ‘Hazelnut Cherry Orange Zest’. Some of the judges comments included: The Wild Sweets bars really blew me away, a great balancing act of flavor and texture — and a sense of adventure and playfulness. They were sophisticated but approachable too.”

Wild Sweets® also competed in the ‘Top Luxury Caramel Awards’ and won Gold for ‘Most Unique Caramel’ and ‘Best Overall Chocolate Artistry’ and was also awarded ‘Official Caramel’ of The Taste Awards. Wild Sweets®presented their latest edition of Limited Release caRaMel – a luxurious collection of soft butter-and-cream French style caramel flavored with summer fresh lavender and richly textured with dried apricots, deep roasted almonds and elegantly finished with crystallized lavender leaves and sparkling apricots.

This is not the first award for Wild Sweets®. In the fall of 2012 it won several Gold Medals as well as the Best Overall Chocolate Bar (cocoa bean-to-bar) competition. And was a proud recipient of the 2013 Best Chocolatiers & Confectioners in America Awards from TasteTV and the International Chocolate Salon. This spring, Wild Sweets® won a Bronze medal at the 2013 Academy of Chocolate competition in London, England. Wild Sweets® also won several Gold Medals as well as the Best Overall Chocolate Bar and Best Caramels at the 2013 Seattle Luxury Chocolate Salon in May 2013.

Wild Sweets® By Dominique & Cindy Duby is Canada’s only science-based artisan cocoa bean-to-bar chocolate-maker. It evolved from a 3-year research and development project in collaboration with the University of British Columbia, and is scheduled to culminate in the opening of a brand new virtual chocolate boutique concept later this year. More details will follow as they become available. For more information on the cocoa bean-to-bar process at Wild Sweets® By Dominique & Cindy Duby, please visit The Process page on our website (www.dcduby.com).
Dominique & Cindy Duby are the chefs and owners of Wild Sweets® By Dominique & Cindy Duby (www.dcduby.com), a critically acclaimed Designer Chocolatier and Vintage Chocolate-Maker Atelier and Virtual Boutique, which has emerged as one of North America’s finest artisan chocolatiers. The Dubys also own DC DUBY Hospitality Services Inc., an international firm offering culinary training and consulting services to hotels and catering companies worldwide, as well as product development, food styling and photography. In addition to these full-time business endeavors, Dominique and Cindy are also award-winning authors. Their first book, Wild Sweets: Exotic Dessert and Wine Pairings, won gold for the Best Book for Food and Wine Matching (2003) at the Gourmand World Cookbook Awards in Spain. Their second book, Wild Sweets Chocolate, won the silver award for Best Chocolate Book (2007) at the Gourmand World Cookbook Awards in Britain. In 2008, they launched a new series of books titled Definitive Kitchen Classics. To date, three books in the series have been released: Crème Brûlée, Chocolate and Panini. The Dubys are currently working on more titles.

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