Fine cacao and chocolate products have proliferated in recent years, and at the same time concerned consumers have sought more education and transparency in relation to the food they eat. The development of meaningful and widespread standards for social and environmental responsibility is ongoing in the chocolate industry. The Good Food Awards criteria were developed to recognize chocolate makers who are leading the way in the emergence of new quality and ethics standards. View the full criteria for entry.


Sunita de Tourreil is the founder of The Chocolate Garage and is dedicated to curating craft chocolate and strengthening the cacao supply chain: focusing on the growers, makers and customers. Unique in the chocolate industry, The Chocolate Garage has mediated the connection of top chocolate makers to their fans and made dozens of new bars possible via an innovative customer-funded model. She has also done hundreds of private and corporate tastings throughout the Bay Area, combining engaged education with tastings and pairings. Prior to curating chocolate, she could be found studying prions at UCSF. 

Chloe Doutre Roussel has been exploring the world of chocolate for more than 35 years, visiting plantations and production units, and collaborating with experts in various fields. She is committed to meeting the people behind the products to learn their stories, values, and visions, and to relentlessly analyzing processes, marketing, trends, and development strategies. Chloé is a former buyer at Fortnum and Mason, shop manager at Ladurée, author of The Chocolate Connoisseur, and creator of Chloe Chocolat in Paris. She has also worked with El Ceibo, a co-operative of cocoa farmers in Bolivia, to develop the first range of gourmet chocolate for export wholly produced by the cocoa growers. Chloé is a regular juror at the Academy of Chocolate Awards (AOC) and at the Northwest Chocolate Festival. She is member of honor of the AOC, founding member of the Academia del Chocolate of Ecuador, and member of the Advisory Board of the Fine Chocolate Industry Association (FCIA).

David Salowich (Chair Emeritus) directs the chocolate and retail program at Bittersweet Café. He also works as a chocolate evangelist, giving lectures, guided tastings and chocolate-themed events at Double Monkey Chocolate. Previously, David worked for Scharffen Berger.


Bill Addison, Restaurant Editor, Eater
Sarah Jane Evans, MW, Journalist, Committee Member, Academy of Chocolate & Chairman, Institute of Masters of Wine
Carla D. Martin, Lecturer, Harvard University


Lauren Adler, Owner, Chocolopolis
Alice Bailey, COO, The Chocolate Garage
Scott Craig, Writer,
Jessica Ferraro, Founder, Bar Cacao
Lauren Friel, Founder, Vin Drop
Leah Gaffney, Biomedical Engineer, Edwards Lifesciences
David Gouldin, Software Developer, Clara Labs
Julia Hallman, Buyer, Formaggio Kitchen
Rachael Horn, Nurse, Burgess Pediatrics
Emiliano Lee, Independent Broker & Educator
Aubrey Lindley, Co-Owner, Cacao
Geoff Lukas
, Chef, Lenagev

Adam McGee, Independent Scholar & Writer
Alice Medrich
, Author, Dessert Chef & Chocolatier
Sam Mogannam
, Owner, Bi-Rite Market

Michael Recchiuti, Founder, Recchiuti Confections
Maya Schoop-Rutten, Owner, Chocolate Maya
Anastasia Terentyeva, Store Manager, Fog City News