George Foley joins Bitzel’s Chocolate as executive chef and chocolatier

George Foley. Photo credit: Brandon Amato

Bitzel’s Chocolate, a prominent 7,000-square-foot chocolate factory and attraction located in Suwanee, proudly announces the appointment of George Foley as its new executive chef and chocolatier. Foley, previously serving as a Viennoiserie baker at Bacchanalia and Star Provisions, brings a wealth of experience to his new role, which will involve spearheading menu development, providing culinary training, and fostering relationships with local farmers and national companies.

“I’m thrilled to be a part of such an amazing concept and to get to work with a chocolatier like Ray Bitzel,” Foley remarks.

Founded by chocolatier and entrepreneur Ray Bitzel and co-founder Dave Rose, Bitzel’s Chocolate offers an array of chef-crafted chocolate confections at affordable prices while providing visitors with a memorable, Willy Wonka-style experience. Foley expresses enthusiasm for the holistic experience provided at Bitzel’s, stating, “Of course, the chocolate is the star of the show, but what I love is that we’re giving visitors an entire experience here.”

Foley’s extensive background includes positions such as corporate chocolatier at Bodega Chocolates in Fountain Valley, California, executive pastry chef for the Dolce Group in Los Angeles, pastry chef at Salty’s on Alki Beach in Seattle, and overnight baker viennoisarie at the prestigious 3 Michelin Star The Inn at Little Washington.

Reflecting on his career in the hospitality industry, Foley emphasises the importance of maintaining a focus on hospitality to keep things fresh and exciting. “Hospitality is the gift of making everyone feel welcomed, accepted, and comfortable in your presence,” he states. “It’s a privilege to be a part of that. And that’s especially true when you’re working with chocolate, which everybody loves, in an environment like Bitzel’s that’s just full of wonder and excitement. I’m looking forward to seeing the smiles on our guests’ faces on an everyday basis.”



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Media contact

Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920

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