Today we’d like to introduce you to Gabriel Maysonet
Hi Gabriel, we’d love for you to start by introducing yourself.
Being from Puerto Rico, I grew up in a culture centered around good food. Every celebration and conversation seemed to end in cooking. My family also ran their own business, selling ice cream, so I was always surrounded by a love for flavors and the hard work that goes into creating something special.
I’d say my journey in the pastry industry began when my wife, Eugene, was pregnant with our first child. She craved onion bread, and although I knew little to nothing about baking at the time, I wanted to make it for her. Driven by a love for creating things from scratch, I started experimenting with bread at home. One thing led to another, and my curiosity for pastry blossomed. Soon, I was making macarons and other desserts, and even began selling bread to friends and family.
At the time, I was working in a restaurant while studying nursing and paramedics in college (I know, right?). Although I enjoyed the medical field, my heart was truly in the kitchen. Eager to learn more, I started helping out in the restaurant’s kitchen. Even though it was primarily a savory kitchen, I gained invaluable skills in procedures, sanitation, proper food handling, and overall technique. Eventually, I was offered an official position there and even became the kitchen manager.
After a few years, my passion for pastry grew stronger, so I decided to leave that restaurant and immerse myself in the pastry world. I applied to a coffee shop where everything was made from scratch, and after a year of learning, the chef left, and I was offered the chef role. I honed my skills in that coffee shop for a few years until an incredible opportunity came along.
Renowned pastry chef Nasha Fondeur from the Condado Vanderbilt in Puerto Rico offered a three-day masterclass. I knew I had to be there, and that experience completely transformed how I saw desserts. Inspired, I worked up the courage to ask her for a job. To my surprise, a few weeks later, I received a message from her.
I left the coffee shop and joined the team at the Vanderbilt, a luxurious hotel in the heart of Condado. Thanks to Nasha, this was the beginning of my “official” pastry career. I was part of a talented pastry team of around seven people, running operations for three restaurants, banquets, and in-room dining. The standards were high-end, using the best ingredients and benefiting from incredible mentorship.
Meanwhile, Eugene and I had always dreamed of opening something of our own. It had to be dessert-focused, of course, though starting out was challenging. When COVID hit and we were laid off, Eugene reminded me, “There’s an opportunity in every crisis.” We decided to leave our beloved island behind and moved to Florida in 2020.
After working for about a year in Florida, in 2021 we took the leap and opened KKO Chocolate in the heart of Mount Dora.
Today, we’re fully immersed in our passion. I work in the kitchen, creating everything, while Eugene handles product and business development. Together, we pour our hearts into every item we make, crafting colorful and delicious bonbons, chocolate bars, bean-to-bar chocolates, and high-end desserts, all with the highest quality, ethically sourced ingredients.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Being a small business owner always brings its share of challenges, and our journey has definitely had its ups and downs. Starting from scratch, we faced the typical struggles of building a brand from the ground up—learning to juggle everything from sourcing ingredients to managing finances, all while ensuring the quality and consistency of our products.
One of the biggest challenges was during the early stages when we moved from Puerto Rico to Florida during the pandemic. Not only were we adapting to a new place, but we were also navigating the uncertainty that COVID-19 brought to all businesses. Finding reliable suppliers who shared our commitment to ethical sourcing was another hurdle. It took time, research, and patience to build relationships with suppliers who matched our values, but it was worth it to deliver the quality we envisioned.
Financially, we had to make tough decisions. Starting a business can feel like one big risk, especially when every investment is personal, from our savings to our time and energy. There were days when we wondered if it was all worth it. But through it all, the support of our community, the passion for what we create, and seeing our customers’ enjoyment of our products have kept us going.
Owning a business isn’t always a smooth road, but the journey has taught us resilience, flexibility, and the importance of staying true to our vision. Each challenge has only strengthened our commitment to bringing the best products to our customers.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m known for creating high-end desserts and chocolates that balance art with bold, decadent flavors. While I’m also a trained pastry chef, I consider myself primarily a chocolatier, with a particular passion for crafting chocolate bonbons and bean-to-bar chocolate bars. Our work has gained recognition for our signature “Petit Gateaux” or small cakes—elegant mousse cakes with layers of unique textures and flavors, each encased in a smooth chocolate mousse.
What sets me apart is the dedication I bring to each piece, along with a commitment to flavor combinations that surprise and delight without overwhelming sweetness. My goal is to create chocolates and desserts with a depth of flavor that allows each ingredient to shine, balancing sweetness with bold flavors.
Every creation is a result of careful experimentation, precision, and an ongoing curiosity to bring something new to our customers. It’s incredibly rewarding to see people’s reactions when they try our products and tell us they are “the best chocolate they have ever tried”—whether it’s the first bite of a bright, shiny bonbon or the experience of savoring a layered mousse cake. I’m most proud of how each product at KKO Chocolate reflects our passion and creativity, offering a memorable experience that goes beyond just taste.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Nasha was my first mentor, and I owe so much of my growth and perspective to her guidance. In the food industry, which is constantly evolving, it’s essential to keep up with trends and connect with people who are pushing boundaries and bringing fresh ideas. My advice is to seek out someone who inspires you—someone whose skills and vision you admire and who challenges you to grow. Find mentors who are better than you in areas you want to develop and don’t be afraid to reach out and learn from them.
Building a strong network is just as crucial. Attend industry events, take masterclasses, and stay curious. The best learning often happens when you surround yourself with people who share your passion but bring different strengths to the table.
Contact Info:
- Website: https://www.kkochocolate.com
- Instagram: https://www.instagram.com/gmaysonet
Image Credits
Stephen Salvatore
