Passionate, exceptionally skilled, and inventive. Luis crafts exquisite chocolate pieces that resonates with refined sensibility and creative ingenuity. His work embodies a deep appreciation for aesthetics, blending artistic vision with technical precision.

After studied culinary arts and graduated from GRCC in 1992, Chef Luis refined his expertise in classical European Pastry and chocolate in Belgium. Since 1994, he has distinguished himself as an Executive Pastry Chef across prestigious American fine dining establishments. Currently, Chef Luis leads the Culinary Management Program at Lake Michigan College, where he teaches and mentor students for competitions, while operating the Luis Amado Chocolate Academy in Stevensville, Michigan, offering personalized chocolate classes. His remarkable career includes over 22 gold medals and 6 Best of Shows awards from prestigious competitions including the 1996 culinary Olympics in Berlin Germany, The 2000 National Dessert Competition, Numerous ACF Approved Culinary Arts Salons, The Great Lakes Regional (1999-2003), and the 2017 AUI Chocolate Cup in Washington DC. During summer months, Chef Luis shares his mastery through workshops and seminars for professional chefs and chocolate enthusiasts across Europe, the Middle East, and Latin America.