From a childhood love of decadent sweets, Valerie developed a lifelong passion for discovering and creating delicious moments with food. She has forged a varied and unique career, equally adept at running fine restaurants as she is working in a busy kitchen.
After spending her formative culinary years in San Francisco, amidst the early days of the farm-to-table movement, she relocated to Los Angeles to run the fabled Les Deux Cafes, one of the most celebrated (and missed) restaurants in Hollywood history.
Entirely self-trained, she left Les Deux and founded her namesake confectionary in 2004, with her partner Stan. Since that time, Valerie Confections has become recognized as one of the top artisan chocolatiers in the country, known for her modern interpretation of classic chocolates and confections, elegantly packaged for gifting.
Never content to rest on her laurels, and always interested in absorbing and exploring the world around her through food, Valerie continually expands the breadth of the company. In 2009, Valerie introduced a line of Classic California Cakes paying homage to bygone bakeries (including the beloved Blum’s bakery of Valerie’s childhood). She then developed a line of preserves, which were subsequently named “Best in Los Angeles” by Los Angeles Magazine. In addition to selling the preserves at local farmer’s markets, they are available in Dean & Deluca locations nationwide. More recently, she has collaborated with the renowned Los Angeles firm Commune Design, on three chocolate collections.
Valerie Confections has been recognized in many national media outlets, including Vogue, House & Garden, Newsweek, In Style, USA Today, Chocolatier, Bon Appetit, Food & Wine, Town & Country, and the nationally syndicated radio programs The Splendid Table and Good Food.
Valerie Confections has been featured on The Cooking Channel’s Unique Eats, and the Food Network’s The BestThing I Ever Ate. Valerie was also a featured guest on two episodes of Top Chef: Just Desserts. Her recipes have appeared in many online and print publications, notably Food & Wine, The New York Times, The New York Times Magazine, The
Los Angeles Times, The Los Angeles Times Magazine, Daily Candy and Food & Wine. Her first cook book was released by Artisan Publishing in 2013.