Inspired by Willy Wonka, Ao Cacao is more than just a chocolate factory – NZ Entrepreneur Magazine

Tom Hilton has probably achieved almost everything one could hope for in the culinary world. In fact, he had achieved most of it by the age of 23. chocolate. And he wants many other people to accompany him.

“The original 1964 version of Charlie and the Chocolate Factory was my favorite movie as a kid. I think I first learned how to make a roast dinner when I was 6,” explains Hilton. .

But that was hardly the case. Born in Surrey, England, Hilton’s father was Maori and he always had a strong fascination with New Zealand. As a young boy he visited Whanau and returned for an extended stay to do his NCEA in 10th grade when British secondary school was not doing so well. By then it was mostly cases of “too late” for his education, but his only grace was his hospitality classes with teachers who gave their talented students a shine.

“She was of Maori heritage and had many stories that I could relate to. Her support and encouragement is why I still go to school. I said I probably wouldn’t pass my end of year assessment.

An avid basketball player who played to national level, Hilton almost chose a career in sports. But at this tipping point he shifted his focus to food, intending to pack it all up and return to the UK to live with his mother and train at a prestigious culinary school in London.

“I didn’t have any specific plans, but I remember googling the best chef I could work with, except for Gordon Ramsey. I was watching a documentary on TV called Wonky Chocolate Factory. When he visited another chocolatier named William Curley, who ran William Curley Patissier Chocolatier, and discovered that he could actually work with chocolate for a career, that was what he wanted to do. I got it right away. “

Instead of taking the traditional route of getting a job as a pastry chef, Hilton went straight to the source. four hours by train), Hilton was eventually offered a job trial.

“At first, he thought I was joking and said no. But even though he didn’t know what he was doing, he wanted the chance to prove himself.

“The porter was sick and away, so I went in and did the dishes for about ten hours. I tried it and finally got the chance. I loved it, threw it out of the park and got the job.”

Hilton said yes to starting the next week, despite having no place to live and only clothes on her back and a few in her mother’s suitcase. But that’s how he describes much of his approach to his career, using grit and determination to get where he wants, saying “yes” and figuring it out later.

The next few years were a whirlwind that took Hilton to patisseries in Paris and Michelin-starred restaurants in the United States. However, when he was just 23, he felt he was at a crossroads in his life and career and returned to New Zealand to explore his next steps.

And while he continued as usual, earning a reputation at many big-name eateries as a consummate professional, something came out from under Hilton. After he opened a famous Maori fine dining restaurant, he worked 120 hours a week for years, eventually leading to hospitalization.

“I was suffering from severe burnout and my body was exhausted. Mentally I didn’t want to be here and vowed never to return to the kitchen.” and the industry as a whole, and while I struggled to go cold turkey with nothing, it was also a blessing.

“The next year, I worked on myself, went to therapy, and went back abroad to get in touch with where I’m from and the people I’ve worked with. Ultimately, I started finding love again.”

Hilton returned to New Zealand in early 2020, and a brief foray into becoming a life coach to help the chef recover after burnout has actually healed Hilton more than anything. This experience prompted him to hire his own mentor, and he said, “You’re unique and you have a flair for chocolate. Why don’t you do it?”

Hilton said yes, and his new chocolate venture would begin in November 2021, selling about 15 to 20 boxes to friends and family in pre-orders for Christmas. After 200 boxes were delivered to customers across New Zealand, Hilton exceeded all his expectations and along the way finally found a new direction that felt like his life’s purpose.

“My vision is that my descendants will live in a world where slavery and child labor do not exist in the world of chocolate, where cocoa farmers are respected and respected. We aim to be a global leader, a driving force, and the standard of what ethical chocolate should be – something no major chocolate company is doing today.”

In addition to this, Hilton is keen to teach young people how to become chocolate artisans, rather than simply making chocolate, and has a roadmap for how to provide a high-paying skill set to take them around the world. I also have Did it. And he got there much faster thanks to his Kōkiri, an accelerator program that helps Maori-led startups grow their businesses.

“I found out about Kōkiri a week before the application deadline, and I had to make a pitch that I had never done before! I was very happy to come in, but it helped me become a business owner.

“I loved this trip and it also set the tone for bringing back my past work ethic and critical thinking.And now we are preparing to export to the global market.”

What’s next for Ao Cacao? Retail stores, production kitchens and schools should open in Auckland in early 2023. After that, the goal is a world stage, not for Hilton himself, but for his chocolates and the stories that go into all of his work.

Story by Erin Harrison.in cooperation with Kokiri.

Innovation Nation is a series celebrating stories of innovation and diversity in entrepreneurship across New Zealand.