In a city celebrated for its culinary diversity, Chef Daniel Joseph Corpuz is carving a niche that bridges classical pastry artistry with the vibrant tastes of his Filipino heritage. As a chocolatier and pastry chef, Chef Corpuz has garnered attention for his innovative approach to confections, most recently with the opening of his eponymous shop, Daniel Corpuz Chocolatier, at 60 Mulberry Street in Manhattan’s Chinatown.
Chef Corpuz’s work first gained broader recognition during his appearance on Netflix’s School of Chocolate, where he competed under the guidance of acclaimed pastry chef Amaury Guichon. He emerged as the second runner-up, demonstrating refined skill and artistic innovation in chocolate sculpture and bonbon design. But long before streaming platforms and accolades, he was steadily building his credentials in the kitchens of New York City and the classrooms of Hyde Park.
Chef Corpuz’s journey in the culinary world is marked by a blend of formal education and hands-on experience. A graduate of The Culinary Institute of America, he holds degrees in Baking and Pastry Arts and Food Business Management. His professional path includes roles at esteemed New York establishments such as The Modern at MoMA, The Clocktower, Manhatta, and One White Street, where he contributed to pastry development and service.
In 2020, amid the challenges of the COVID-19 pandemic, Chef Corpuz launched his brand, Daniel Corpuz Chocolatier, initially operating from Canal Street Market. His creations, known for incorporating Filipino ingredients like ube, calamansi, pandan, and barako coffee, quickly gained a following. The recent opening of his standalone shop in April 2025 marks a significant milestone, offering a dedicated space for his culturally infused chocolates.
Chef Corpuz’s commitment to his craft extends beyond his storefront. He is among the nine pastry chefs selected for the 2025 U.S. National Selection of the Club Coupe du Monde de la Pâtisserie Team USA. This prestigious competition is scheduled for 6 September 2025, at the Washburne Culinary & Hospitality Institute in Chicago, as part of the Chicago Baking & Pastry Forum. The forum, running from September 4 to 6, offers culinary professionals and enthusiasts opportunities for education and networking. Tickets for the event and to witness Team USA’s National Selection are available through Eventbrite.
In addition to his entrepreneurial ventures, Chef Corpuz has contributed to the culinary community as an educator and mentor. He has taught bonbon production and chocolate techniques at institutions such as Valrhona L’École Brooklyn and Auro Chocolate in Manila. His involvement in events like the National Capital Area Cake Show, where he served as a judge and instructor, underscores his dedication to advancing the pastry arts.
Chef Corpuz’s work reflects a deep respect for his cultural roots and a desire to share Filipino flavors with a broader audience. Through his chocolates, he offers a taste of home for some and an introduction to new culinary experiences for others.
For more information on Daniel Corpuz Chocolatier, visit danielcorpuz.com. Tickets for the Chicago Baking & Pastry Forum can be purchased via Eventbrite.
