Jonathan Deddis is a highly experienced pastry chef & chocolatier. He was instrumental in setting up the exclusive CocoMaya chocolate shop in central London where he was Head Chocolatier for many years. He also worked as a private chef for wealthy clients in St Tropez, San Francisco, London, Oxford, Hong Kong & Singapore. More recently, he was Executive Pastry Chef at the Tate Modern & Tate Britain responsible for the fine dining restaurant, Café, three retail outlets and the Members Rooms. He is equally competent in chocolate work, pastry, bakery & banqueting and has provided consultancy services to companies in the UK & the Middle East.