Dan Preston - Founder / CEO & Engineer

Dan Preston – Founder / CEO & Engineer
Michele Clark – VP & Art Director

Elyssa Heller - Head of Chocolate

Elyssa Heller – Head of Chocolate

Roger Rodriguez – Head Chocolatier

Roger Rodriguez – Head ChocolatierRoger Rodriguez graduated the Institute of Culinary Education in 2007 where during his studies, he obtained his first job at Anthos Restaurant with Pastry Chef Bill Corbett of The Absinthe Group. Later he completed an externship at Jean Geroges working directly with Executive Pastry Chef Johnny Iuzzini.In September 2007, Roger took a position at Gramercy Tavern working with Pastry Chef Nancy Olsen, who then in 2009 was promoted to Sous Chef. While working for Gramercy, he took a side job working for Gustav Mabrouk at Cucio Chocolate producing handmade chocolate bars and bon bons.In 2011, Roger worked with Pastry Chef Brooks Headley of Del Posto a Mario Batali restaurant. In 2014, Roger joined Cacao Prieto as Head Chocolatier and now produces some of the world’s finest organic, beans-to-bar chocolate.

Jennie Muoio - Assistant Chocolatier

Jennie Muoio – Assistant Chocolatier

Steve Lesee - Assistant Chocolatier

Steve Lesee – Assistant Chocolatier
Benjamin Hernandez – Operations Manager

Mike Dirksen – Sales Director
Mike Dirksen – Sales Director

Rafael Martinez - Junior Distiller

Rafael Martinez – Junior Distiller
Sienna Jevremov – Retail
Cacao Prieto is located at 218 Conover Street, in the Red Hook neighborhood of Brooklyn, New York. Click here to send us a message, or call us at (347) 225-0130.

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