Services
Consulting and hands-on development for kitchens and teams who want menus, desserts, and chocolate that feel confident — and taste even better.
Culinary Consulting
Concept development, menu structure, production workflows, sourcing decisions, and team training — always built for real service conditions.
Menu & Dessert Development
From dessert menus to plated moments and signature items — built around balance, clarity, and repeatability in daily service.
Chocolate & Frozen Systems
Chocolate programs, ice cream, and frozen dessert systems that hold — designed for your equipment, volumes, and service rhythm.
For tastings and programs I work with single-origin chocolates selected for fermentation profile, structure, and performance in professional kitchens — not for marketing language.
Xoco is a bean-to-bar producer focused on transparent sourcing and fermentation-driven character. The result is chocolate with clarity, length, and genuine pleasure — built for service.
HoReCa inquiries →Tastings
Tastings designed to spark appetite and understanding — focused on flavor, texture, balance, and how chocolate behaves in real culinary contexts. Led personally by Daniel and adapted to the audience.
Origins & Craft
A guided tasting focused on origin, fermentation, and processing — and how those choices translate into structure, acidity, length, and mouthfeel.
Pairings
Chocolate with wine, coffee, tea, or spirits — structured around contrast and balance, not sweetness. Designed for professionals and private groups.
Workshops
Hands-on sessions on technique and consistency — from tempering and ganache structure to service-ready execution and practical handling.
Events
Quiet collaborations with restaurants, hotels, brands, and private clients — built around product, season, and context.
Hospitality
Formats for dining rooms, lounges, and private settings — intimate by design, precise in execution.
Corporate
Tastings and culinary formats for teams and clients, focused on quality, clarity, and rhythm — never spectacle.
Special Projects
Pop-ups and limited formats developed with selected partners and venues.
About
German-trained chef and chocolatier with international experience across fine dining, hospitality, high-volume service, and product development.
Daniel Budde develops culinary programs that hold up in real service — calm, precise, and built for consistency without losing character.
His work spans restaurants, luxury hotels, high-volume operations, and chocolate production — translating craft into systems teams can actually run.
The approach is pragmatic: structure over decoration, clarity over complexity, execution over theory — always with one goal: food that guests remember and return to.
Contact
For tastings, consulting, or collaborations — reach out directly.
Email
daniel@danielbudde.com
Phone
+47 900 87 359
Oslo, Norway
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