Sinfully the Best Chocolate
About Chef Charles Massion:
Born in Normandy and having grown up in Brittany, Charles’ love of food has been ingrained by his mother and grandmother in the heart of France. At just 14 years old, he started culinary school and took his first job in a kitchen within the year.
Years later, after graduating from pastry school he moved to Quebec City to take a position at the best pastry shop in the city—Anna Pierrot. In 2003 the West Coast was calling, so he moved to Vancouver where he honed his skill at La Petite France and under the guidance of Patrice Cordier at Cake Art in Steveston Village, Charles has since worked for one of the most luxurious cruise line Crystal Cruise and numerous Executive Pastry Chef positions including at the prestigious Sonora Resort (a five diamond, Relais Chateaux property) and at Umbertto’s restaurant Il Giardino.
Charles currently explores his passion for everything chocolate, sugar and pastry at the Casino/Resort in Richmond where he leads the pastry team as the Executive Pastry Chef.