Flair Chocolatier is a company recognized by Vogue, The New York Times, Bloomberg, and PopSugar for their quality and innovation.
The chocolates are like fine dining experiences you can enjoy anywhere. Flair presents an unmatched selection of chocolate bars that are named after some of the world’s culinary capitals. Each recipe is aligned with the respective city’s culinary traditions, using the finest exotic ingredients.
Genie Kwon leads the development of recipes and artistic presentations for Flair. Esquire magazine named her as the 2017 “Pastry Chef of the Year” for her memorable desserts at Oriole, the 2-star Michelin restaurant in Chicago that she co-founded. Genie brings flavors and exotic ingredients from around the world to our chocolates, building on her experience having worked at several renowned restaurants, such as Eleven Madison Park in New York, Restaurant André in Singapore and Nobu 57.
Flair donates a portion of its proceeds to OneSky, an organization tirelessly working to better the lives of impoverished children.