"Life's too short to not be sweet."
Domenica Lazo is a Chocolate & Cocoa Applications Chef specializing in vegan baking and chocolate innovation. Based at the Chicago Chocolate Academy, she collaborates with most of the top manufacturing sweets & snacking brands by feeding their innovation pipeline with relevant concepts and creations that consumers are craving.
Her culinary journey began at the Four Seasons in Walt Disney World, where she experienced the joy of creating inclusive desserts for those with dietary restrictions. This moment inspired her to embrace a plant-based lifestyle and focus on crafting indulgent, sustainable, and mindful pastries that cater to all.
A champion for sustainability in the chocolate industry, Domenica was drawn to Barry Callebaut’s commitment to a greener future through their Forever Chocolate promise. Their mission to make sustainable chocolate the norm by 2025 resonates deeply with her own values. Domenica is passionate about ensuring that her creations not only delight consumers but also contribute to a more ethical and environmentally friendly food industry.
With a bachelor’s degree in Culinary Science and an associate’s degree in Baking & Pastry Arts from The Culinary Institute of America, Domenica is passionate about developing innovative, plant-based treats that push the boundaries of flavor, health, and a demand for a sustainable future.
