Daniel Corpuz

Daniel Joseph Corpuz is the owner of Daniel Corpuz Chocolatier and serves as the Creative Director and Chocolatier of the Chocolate Lab at the Institute of Culinary Education. A celebrated pastry professional, Corpuz discovered his passion for baking and pastry in high school and further pursued formal training at the Culinary Institute of America, where he earned a bachelor’s degree in Food Business Administration. 

Corpuz built his professional foundation in some of New York City’s most respected pastry kitchens including the two-Michelin starred The Modern, The Clocktower and was on the opening team of One White Street. While these experiences deepen his appreciation for fine dining, it was his focus on craM chocolates with Asian inspired flavors that defined his creative direction. 

Through his growing presence on Instagram, Corpuz attracted a devoted following of chocolate enthusiasts, which led to his selection for the inaugural season of Netflix’s ‘School of Chocolate,’ with world renowned Chef Amaury Guichon. His work on the show expanded his audience and opened new opportunities to showcase Filipino and Asian-inspired bonbons and confections at food markets across New York City. 

In 2022, Daniel Corpuz Chocolatier opened its first location and in 2025 opened its permanent location in New York City’s historic Chinatown. Beyond his work with bonbons and confections, Corpuz is deeply committed to sustainability and ethical cocoa sourcing, with a focus on cacao producing regions in Southeast Asia. His dedication to innovation and mentorship has naturally extended into education. 

Prior to joining ICE, he held guest instructor roles at Valrhona L’Ecole, the educational arm of the renowned Valrhona chocolate brand.