Specialization in design and chocolate sculpture: Modeling, textures and edible sculptures

BRIK Chocolate designs and hand-makes intricate, delicious chocolate textures inspired by architectural surfaces. Founded in 2020 by designer Kia Utzon-Frank and strategist Raffaella Baruzzo, BRIK chocolate seeks to bring a new meaning to eye candy by using natural ingredients, innovation, and a sustainable commitment to our planet.

BRIK Chocolate’s Kia Utzon-Frank is a London-based Danish designer with a passion for creating genre-defying designs. Her clients include Wallpaper*, Sir Terence Conran, Harry Styles, Tom Dixon, The Barbican, Boghossian Jewelery, and Goop. She has created a new perception of this classic indulgence that sparks surprise, wonder, and continuous development of new ideas.

Marc Suárez is a cake designer and expert in hyperrealistic sculptures using modeling chocolate. He's taught creative baking and cake decoration classes all across the world, from New Zealand to Canada, stopping by in Australia, Singapore, India, Kuwait, Greece, the United States, and Costa Rica.
He received the Sculpted Cake Award at the 2019 Cake Master Awards, also known as the Cake Oscars due to its international prestige. Throughout his career he's also been awarded first prize at the 2015 BCN&Cake (Spain), first prize at the 2016 Marseille ExpoGato (France), gold medal at both the 2016 and 2019 Cake International (UK), and second prize at the 2018 SoFlo Cake&Candy Expo (USA).

Victoria Granof is a New York-based food stylist and motion director for food brands. She has always been passionate about food, spending her free time cooking in restaurants while studying visual art and design at FIDM, and earning a diploma at the Cordon Bleu. Victoria was first introduced to the world of food styling in particular on a blind date, and after working in LA for a number of years, moved to New York to pursue the conceptual side of food styling she was most passionate about.

Victoria has over 20 years of experience conceptualizing, designing, creating, directing, and styling for both food brands, as well as international magazines, books, and films. Her client list includes Haagen-Däzs, Vogue, Nespresso, Hershey’s, Grey Goose, Coca-Cola, and Absolut, and she was named one of Cherry Bombe’s 100 Most Inspiring Women in Food. She is passionate about finding ways to tell an authentic story and create an emotional connection between food imagery and the viewer.

Juan Gutiérrez is a Colombian pastry chef with a distinguished career in the world of chocolate. Originally from Cartago, Valle, he displayed an innate passion for cooking, especially pastry, from a very young age. Despite his medical background, he decided to follow his true calling and trained at various culinary schools in Bogotá and Chicago. His professional experience includes work in prestigious hotels and restaurants, where he has perfected his techniques and distinguished himself for his innovative approach to vegan pastry, breaking new ground and redefining the boundaries of flavor and aesthetics.

Recognized for his participation in the Netflix show "School of Chocolate," Juan has solidified his international reputation. He has worked alongside renowned chefs such as Amaury Guichon and has received multiple awards, including being nominated as Star Pastry Chef at the Jean Banchet Awards. His style is characterized by creativity and the ability to transform chocolate into works of art that evoke emotions and tell stories. Currently, Juan shares his knowledge and passion, inspiring new talents in the art of chocolate making.