Masters of Culinary Innovation - Dominique and Cindy Duby are internationally acclaimed, award-winning pastry chefs and chocolatiers with decades of expertise and a reputation as global leaders in their field. Their extensive list of accolades and achievements reflects their multifaceted careers as chefs, consultants, authors, food architects, photographers, and artists.
Below is a snapshot of some of their most significant accomplishments, showcasing their dedication to excellence and innovation across multiple disciplines.
"Giants of the pastry world along side Pierre Hermé, Albert Adria...stunning creations" - Charlie Trotter - Chicago
Dominique and Cindy Duby are celebrated award-winning pastry chefs and chocolatiers with a reputation as world-class experts in their field. Over their illustrious careers, the Dubys have won numerous gold and silver medals in prestigious culinary competitions across North America, Europe, and Asia, including the IKA World Culinary Olympics in Germany and the Culinary World Cup in Luxembourg.
Dubbed Canada’s most notable sweet chefs, they proudly represented and led Pastry Team Canada in the world’s most prestigious team pastry events, such as the World Pastry Cup in Lyon, France, where they ranked among the Top 10 Pastry Chefs in the World. Their remarkable achievements have also been showcased in documentaries featured on the Food Network.
'Top 10 Pastry Chefs in the World' - Pastry Team Canada - World Pastry Cup, France
Food Art Installation - Richmond Public Art Gallery, Canada 2018
Culinary Art Meets Visual Innovation - Dominique and Cindy Duby’s passion for food art and photography has set them apart as pioneers in their field, making them among the few chefs worldwide to be commissioned for an installation in a Public Art Gallery. Their creations included stunning photographic canvases and intricate sculptures, crafted by manipulating various food mediums. Using cutting-edge science, specialized tools, and advanced lighting techniques, they produced one-of-a-kind micro-food compositions that blurred the lines between culinary artistry and visual innovation.Until the fall of 2024, Dominique and Cindy Duby were the creative visionaries and chef-owners behind Wild Sweets®, an internationally acclaimed boutique specializing in designer chocolates and cocoa bean-to-bar creations. Their innovative approach, blending art and science, crafted delicious and healthy chocolate experiences that earned Wild Sweets® global recognition.
Wild Sweets® was ranked among the ‘25 Best Chocolatiers in the World’ by the authoritative guide Chocolate - The Reference Standard: The Chocolate Tester by Georg Bernardini. This comprehensive resource reviewed and taste-tested over 550 brands and 4,000 products from 70 countries. Evaluations were based on stringent criteria, awarding 0 to 6 Cocoa Pods, akin to the Michelin Guide’s star ratings for restaurants.
Wild Sweets® achieved the coveted 6 Cocoa Pods, securing a spot in the prestigious “List of the Best,” a recognition awarded to only 25 chocolatiers worldwide. This honor placed them alongside global chocolate icons such as Pierre Marcolini (Belgium), Patrick Roger (France), Es Koyama (Japan), and Michael Recchiuti (USA).
'One of the "25 Best Chocolatiers in the World” - Chocolate - The Reference Standard, Germany
Dominique and Cindy Duby are the acclaimed authors of five cookbooks that showcase their culinary artistry and innovative approach. Their book Wild Sweets: Exotic Dessert and Wine Pairings was awarded Best Book in the World for Food and Wine Matching (2003), while Wild Sweets Chocolate earned the title of Best Chocolate Book in the World (2007) at the Gourmand World Cookbook Awards in Spain and the UK, respectively. Both books feature forewords by the legendary chef Charlie Trotter.
The Dubys also authored the Definitive Kitchen Classics series, comprising three books: Crème Brûlée, Chocolate, and Panini. For each of these full-color cookbook projects, Dominique and Cindy oversaw every aspect, including food concept design, recipe development, food styling, and digital photography, creating visually stunning and expertly crafted guides for culinary enthusiasts.
'Best Cookbook in the World'
Spain 2004 & England 2008
From 2013 to 2020, Wild Sweets® By Dominique & Cindy Duby received the prestigious Best Chocolatiers & Confectioners in America Awards from the International Chocolate Salon, based in San Francisco, USA.
This recognition is awarded based on the cumulative Gold and Silver Awards earned by entrants across multiple Chocolate Salon Competitions, including events in San Francisco, Los Angeles, and Seattle, as well as specialized competitions for categories such as Best Caramels, Toffees, Bars, Truffles, and Artistic Chocolates. The Dubys’ consistent excellence across these categories solidified their reputation as leaders in the world of fine chocolate.
'Best Chocolatiers & Confectioners in America Awards' - The International Chocolate Salon, San Francisco, USA.
"Elaborate creations in their world of pastry where new & innovative concepts abounds" - Albert Adria - elBullitaller, Spain
Innovators in Culinary Science and Art - For over 15 years, Dominique and Cindy Duby have collaborated closely with the University of British Columbia to develop cutting-edge innovations in sweet food. As pioneers of the Molecular Gastronomy movement, they were the first sweet chefs to introduce the concept in Canada in the early 2000s.The Dubys’ unique blend of scientific expertise and artistic vision earned them invitations to prestigious international events alongside Michelin 3-star chefs and culinary icons. Highlights include the Master of Food & Wine, the World Gourmet Summit, and the SOBE Wine & Food Festival, among others.Science remains a cornerstone of their approach, which they now term Culinary Constructivism. As Canada’s only science-based chocolate makers, they continue to lead the way in food design innovation. In addition to authoring several award-winning books, the Dubys were regular contributors to international trade publications, sharing insights into their groundbreaking techniques and creations.