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Chef Samuel Müller,
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Trained from the age of 15 at the Wodey-Suchard confectionery in Neuchâtel, Samuel Müller went on to hone his craft at some of French-speaking Switzerland's finest kitchens. In 2016 he joined the three-Michelin-star Hôtel de Ville de Crissier, before following chef Jérémy Desbraux to Maison Wenger in Le Noirmont — a two-Michelin-star restaurant — for its 2019 reopening.
Drawing on that experience, he founded Praline Chocolaterie in November 2023, an artisan Swiss chocolate maker based in Fontaines, in the canton of Neuchâtel. Passionate about chocolate, texture, and flavor pairing, he creates modern, indulgent treats built mainly around pralines, chocolate bonbons, and artisan ice cream.