Born to a Tunisian chef father who opened Paris’ first kosher restaurant before launching the equally pioneering kosher chocolatier Damyel three decades ago, David had a refined palette from an early age. In 2000, he joined the family firm, taking over the reins, and steering it towards 100% vegan chocolate that’s high on flavour and low on sugar thanks to its reliance on dried fruits (it’s also still kosher). Damyel today counts six-and-counting Paris outposts, including a flagship launched in 2020.
