Organization
Become an FCIA Member
2020-2021 FCIA BOARD OF DIRECTORS
Brad Kintzer (TCHO Chocolate), President
Lauren Adler (Chocolopolis), Vice President
Daniel Domingo (Atlantic Cocoa / ECOM Cocoa), Treasurer
Andal Balu (Cocoatown)
Greg D'Alesandre (Dandelion Chocolate)
Jenna Derhammer (Blommer Chocolate)
Clark Guittard (Guittard Chocolate Company)
Mark Harman (Mesocaco)
Eric Lampman (Lake Champlain Chocolate)
Sander Wolf (Dallas Chocolate Festival)
Maricel Presilla (International Institute of Chocolate and Cacao Tasting , Gran Cacao & Blue Cacao)
Pam Williams (Ecole Chocolat), Past President
FCIA STAFF
Bill Guyton, Executive Director
Bill became FCIA’s Executive Director in 2018. He has deep technical expertise and hands-on sustainable development field experience with in-country experience in 30 different nations in Africa, Southeast Asia, the Americas, and the Middle East, supporting agricultural programs and trade associations. He is the FCIA’s primary spokesman with responsibilities including supporting the board and committees, developing new partnerships, managing staff and finances, and implementing FCIA strategic plans.
Jennifer Wicks, Operations & Finance Manager
Jennifer is the only chocolate maker on staff. She is involved in the bean-to-bar movement, where chocolate makers find cocoa beans directly from farmers or from specialty suppliers who know their sources. Jennifer manages FCIA finances and oversees the partnership program budgets, including for Maximizing Opportunities in Coffee and Cacao in the Americas (MOCCA).
Ephi Maglaris, Operations & Membership Manager
Ephi has over 20 years of diverse professional experience in event production, sustainability consulting, and restaurant marketing. She is certified as a Digital Event Strategist (DES) and works closely with the Events and Education Committee to organize and implement in-person and virtual FCIA events, webinars, conferences, and regional meetups to reach a wide audience.
LaSaundra Scott, Administrative Assistant
LaSaundra has both an Associate’s and Bachelor’s degree in English and believes that a quality education can open a world of possibilities. She assists FCIA in behind-the-scenes on webinars, board elections, membership databases, and email distributions. As a proud vegan, LaSaundra allots a touch of chocolate into her life occasionally.
Mey Choy Paz, Private Sector Liaison
Mey is a sensory analyst with a background in cocoa trading. Based in Tingo Maria in Peru, Mey represents FCIA on the MOCCA, a US Department of Agriculture funded program in Latin America. Mey’s specific duties are to link cocoa farmer organizations with company members and to provide quality assessments of cocoa.
FOUNDING MEMBERS
We are truly grateful to our Founding Members who contributed financial resources to the legal, financial and administrative costs during the association's first year of operation.
Melanie Boudar
Sweet Paradise Chocolatier
Anita Bushara
Mary Butler
Carolina Confectionery Company
Gonzalo Chiriboga
Republica Del Cacao
Pam and Bob Cooper
Original Hawaiian Chocolate Factory
Tracey Downey
Downey's Chocolates
Ed Engoron
Choclatique
Gary Guittard
Guittard Chocolate Company
Kristen Hard
Cacao Atlanta
Jean-Paul Hepp
Chocodiem
Peter Ho
Luc Imberechts
BAKON USA Food Equipment
Daniel Nelson
Chocolat by Daniel
Frederick Schilling
FrederickSchilling.com
Mary Jo Stojak
Beth Tully
Cocoa Dulce
Pam Williams
Ecole Chocolat
ADVISORY BOARD
This team of fine chocolate professionals act as a resource and sounding board for the Fine Chocolate Industry Association.
Steve De Vries
De Vries Chocolate
Chloé Doutre-Roussel
Chloe Chocolat
Gary Guittard
Guittard Chocolate Company
Michael Recchiuti
Recchiuti Confections
Frederick Schilling
FrederickSchilling.com
