Meet Esther Park | Founder and Head Chocolatier

We had the good fortune of connecting with Esther Park and we’ve shared our conversation below.

Hi Esther, what led you to pursuing a creative path professionally?
Growing up, my hobbies revolved around drawing and baking. I could be found in my room doodling the day away or creating in delightful messes in the kitchen. Initially, I wanted to become a painter. With a singular focus on painting, I decided to pursue fine arts in college at the bright age of 17. At that time, I didn’t have a clear direction, but I was eager to explore. As I progressed through my studies, I discovered a newfound passion for creating sculptures and installations. The ability to bring my ideas to life in three dimensions opened up a whole new world of possibilities for me.

Chocolate has become the perfect medium that beautifully combines all of my interests. With it, I can paint and craft intricate chocolate sculptures, allowing me to express my creativity in delicious ways. Whether I’m designing a whimsical piece or experimenting with new flavors, I find myself transforming chocolate into art. It’s a way for me to blend my love for visual artistry and culinary creation, and I couldn’t be more grateful to do what I love.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I never envisioned starting my own business; it wasn’t that I was opposed to the idea—I simply hadn’t considered it a possibility for myself. It all unfolded unexpectedly. As an artist, I felt a strong desire to challenge myself creatively and produce art, but no one ever said that art had to be confined to a canvas. I’ve always loved sharing the baked goods I created, so I thought, why not combine the two things I love most? I draw from my experience as an artist to create unique confections that look as good as they taste.

Diving into the world small business ownership was not an easy path; there’s a reason I call myself the Grumpy Chocolatier. Chocolate presented some of the toughest challenges I faced. From tempering and airbrushing to creating fillings, everything has to be perfectly precise to achieve that one shiny, scrumptious bonbon. Ive learned the key is patience and a commitment to “practice, practice, practice.”

Once I got the hang of making chocolate, I found myself experiencing something less grumpy. Meeting my customers in person and receiving real-time feedback became my favorite part of the process. There’s nothing quite like seeing their faces light up when they try my samples. I also learned which flavors and textures they were drawn to. I try to remember their unique preferences—like Alisa, who loves everything dark chocolate, and Brian, who enjoys both milk chocolate and dark with nuts. I truly cherish the connections I make with not only my customers but also the local small business community around me. It’s a wonderful feeling when these relationships blossom into lasting friendships

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Morning:
I would kick off our day with some great coffee at either endorffeine coffee , Loquat Coffee, or Kumquat Coffee, depending on what we’re in the mood for.

Midday:
For brunch or lunch , we would head to either Joy, Republique, Seoul Garden Restaurant, or Tsujita in Sawtelle.
Afterward, we definitely would stop by Artelice Patisserie for some delicious pastries to enjoy!

Afternoon:
Next, I’d take them to a few art galleries, like MOCA, The Broad, or the Huntington Library, to immerse ourselves in creativity and inspiration. We could also visit Pinku DIY Studio to make custom jewelry boxes or handbags. Another favorite spot of mine is the Descanso Garden Spa, where we can unwind and enjoy a relaxing massage.

Evening:
For dinner, I’d choose either Dama, Sushi Gen, Park’s BBQ, Osteria Mozza, or Etra—something delicious to cap off our day.

Night:
To wrap things up, we’d go bar hopping in the Arts District, starting at Death & Co, then head to Angel City Brewery, and finally finish at the arcade bar Eighty Two for some pinball.

Who else deserves some credit and recognition?
First, I have to give a big shoutout to my amazing boyfriend, Brian. His constant encouragement and support from everything to popup set ups, being my taste tester, and so much more has really helped me chase my dream.

As a self-taught chocolatier, I’ve learned so much from the online chocolate community. I’ve had incredible mentors like Sosase Chocolate, Chef Jungstedt, and Codhina Chocolate, who’ve helped me with everything from airbrushing cocoa butter to recipe development.

There are also some amazing books that have guided me, like “Fine Chocolates: Gold” by Jean-Pierre Wybauw, “Superpralinarium” by Andre Dubovik, and “Chocolate” by Caramelia Chocolatier that I often draw inspiration from.

Website: https://grumpychocolatier.com

Instagram: grumpychocolatier