Management & CONTACT 

Below a short bio of key management. The company is headquartered in Honduras and Denmark.

   

Headquarters:
Aldea La Cañada, 200 mts adelante de Procarne, Villanueva, Cortes, C.A.,
Honduras (near San Pedro Sula). +504 26068018

European Office:
Klosterstræde 9, 1157, Copenhagen K, Denmark +45 51463890

For inquiries regarding sales of beans and couverture:
info@xocogourmet.com

For customers in the United States:
salesusa@xocogourmet.com

Instagram: xoco.gourmet

Facebook: Xoco Gourmet

Frank Homann, Founder and CEO

Frank started his career in the Danish Army. During his nine years in the army, in his spare time, he conducted several projects, hereunder expeditions in Laos and Burma, and a documentary film about the civil war in Nicaragua. After leaving the Royal Guards Regiment, Frank worked as the Chief Operating Officer for a leading Mexican security company. Post-MBA, he returned to
Europe where he worked as a consultant with McKinsey Company. After the career in McKinsey, he started a high technology company that developed the wireless Z-Wave technology which today is installed in every fifth US household. Frank exited the company in 2004 and founded Xoco in 2007.
Frank holds an MBA from INSEAD in France and is a graduate of the Danish Royal Officers’ Academy.

 

DIANA CRUZ, CHIEF CHOCOLATE MAKER

Diana started her career as pastry chef at various prestigious restaurants in Bogota (Colombia), Buenos Aires (Argentina) and Mexico City (Mexico). She then decided to change her career track and worked as chocolate maker with Tibito Chocolate in Bogota for 2.5 years. During her tenure at Tibito, her chocolate won several awards and international recognition. In 2019, her chocolate won the World Silver Award for Dark Chocolate at the International Chocolate Awards. Diana leads Xoco’s single variety couverture development, from tree to chocolate, as well as providing professional help to chocolatiers and pastry chefs worldwide. She continues to develop recipes with our single varieties, always with personality and flavour.

After finishing culinary school in Bogota, Diana discovered her love for pastry making. This passion took her to Buenos Aires, where she studied professional pastry at the Instituto Argentino de Gastronomia.

 

Thomas Heilmann, Sales and Marketing Officer

Thomas holds a degree from Copenhagen Business School in Business Administration and Development Studies, focusing on opportunities in Latin America. Having studied at Universidad de Chile, travelled most of Central America and worked with business development and exports at The Danish Trade Council in Chile, Ecuador and Peru, Thomas is a valuable link between our operations in Central America and our global marketing and sales activities. Thomas is passionate about quality chocolate, improving the chocolate industry and creating better opportunities for cocoa farmers.

 

Herve Fleisch, WORKING BOARD MEMBER

Herve started his career in research on the Hawaiian Islands and the Dominican Republic for large privately owned plantations. While working for Maui Pineapple Company, he got progressively more involved with the superintendence of plantation, and new products development. In 2001 he and his family moved to Costa Rica to start a pineapple plantation project that would allow Maui Pineapple Company to have better access to the East coast of the United States, Canada, and Europe. The plantation was a great success and in 2003, when it was about to reach 1,000 hectares, it was acquired by the largest player in the world in the fresh fruit industry. In 2004, Hervé started a fruit export company and another pineapple plantation of 500 hectares which were both acquired by a European multinational in 2008. Hervé holds a PhD in Agronomy and a Masters in International business with an emphasis on entrepreneurship.