Gianuca Franzoni, founder of Domori, is a Renaissance man whose curiosity and love of nature and gastronomy have led him on a fascinating journey. As a child he was drawn to crafting beautiful sorbets made from pistachios and almonds. He was also intrigued by the world of bees and began to taste and collect honey from all over the world. Gianluca started rethinking the role of sugar in desserts and recognized that the truest of indulgences required less added sweetness, allowing natural flavors to shine through.

Coffee became Gianluca's next fascination as he began to explore the world of roasting. After earning his degree in Business and Economics from the University of Bologna in 1990 he moved to a cacao plantation in Venezuela. His dream was to delve deep into the soul of chocolate, and he began growing, sourcing and fermenting the finest cocoa beans.

In 1997 Gianluca launched Domori whose mission has always been to protect the finest cacao varietals, their habitat, and the farmers who work tirelessly to nurture precious cacao along the way. Gianluca's commitment has resulted in saving rare and precious cacao varietals from extinction. He has chosen to work with the most delicate and lowest-yield heirloom cacao beans called Criollo, which comprise just over 0.01% of the global harvest. As a result, Domori crafts chocolate with incredibly diverse aromas and flavors while honoring the land and conserving biodversity.