Nola Rose Chocolates
Robin Katz, founder and driving force behind Nola Rose Chocolate, is possessed with a love and appreciation for artistic culinary expression that is more than just a lifestyle, but a legacy. Coming from a family of food lovers and artisans, she has been in love with the kitchen since she was just five years old.
A multifaceted student, Robin originally studied mechanical engineering at Smith College in Massachusetts. Her experiences there and throughout life deepened her passion for creative cuisine and proceeded to attend Le Cordon Bleu. To both engineering and chocolates, she brings a keen eye for detail and passion for technical precision.
With over 10 years of culinary experience, she has spent the past seven years under the tutelage of a Chef de Cuisinier of France, Chef Bernard Guillas, and San Diego’s Chef of the Year 2017, Chef Ron Oliver, of the Marine Room in San Diego. Up until the end of 2017, she served as the Sous Chef of The Marine Room, a recipient of numerous awards over its 75 year history, being repeatedly honored as a AAA 4-Diamond rated restaurant, as well as Best French Restaurant in San Diego by the San Diego Restaurant Association.
With the birth of her daughter, Nola Rose, Robin was inspired to jump into life’s next great adventure: artisanal chocolates. Specializing in hand-painted and high-end chocolate creations, Robin has found the perfect fusion of creativity, precision, and cooking. Using a variety of patterns, geometrics and color palettes, her chocolates reflect the essence of elegance with a twist of fun.
