About GALY GALY is a Boston-based company growing products the world loves. Using equipment similar to what a typical brewery uses, GALY produces cocoa ingredients from the cocoa bean tissue, delivering exceptional quality, full traceability, and a reliable, scalable supply, with a fraction of the resources of conventional agriculture. Our cocoa is grown in a perfectly controlled environment, and operates 24/7 in the heart of Boston.
We produce couverture and chocolate for B2B applications from those cocoa ingredients, and we named our couverture brand WunderHaus.
We are backed by world-class investors and partners, and we work alongside the most demanding chefs, chocolatiers, and brands to push the boundaries of what cocoa can be across a food service portfolio including fine dining, bakery, beverages, frozen desserts, and beyond.
Now we are looking for a Chef with a strong network across restaurants, hotels, and catering companies to help us bring our chocolates to the world.
About the engagement The Chef Ambassador is an independent consulting role for well-connected chefs who can enable introductions to decision makers, chocolatiers, pastry chefs, and restauranteurs. You will be the culinary bridge between WunderHaus’s chocolate products and the professionals who use them, turning a remarkable ingredient into proven, repeatable applications.
This is a flexible, project-based freelance engagement, and is ideal for chefs and culinary experts with flexibility to attend meetings and take client calls alongside WunderHaus.
Core assignment
- Represent WunderHaus products and advise clients
- Act as the culinary bridge for WunderHaus and for prospective clients. Introduce WunderHaus to your network, and help enable adoption of WunderHaus to your network’s menus.
Core candidate competencies/skills
- A senior chef with substantial leadership experience; executive chef, culinary director, or equivalent who has run kitchens, built teams, and owned results.
- 10+ years in professional food and beverage, with a track record of managing operations, budgets, and people. Pastry or chocolate specialization is a plus, not a requirement.
- Working familiarity with chocolate as an ingredient, and the appetite to go deep on it fast. We will provide the technical grounding; we're looking for someone who can carry it into a kitchen credibly.
- An established network across restaurants, hotels, hospitality groups, bakeries, and distributors and the instinct to use it. Warm introductions are a meaningful part of this role.
- Commercially minded: comfortable identifying opportunities, running a conversation from first meeting to first order, and understanding what makes an account worth pursuing.
- Comfortable working independently as a consultant, managing your own time, and delivering against clear objectives.
- Genuinely curious about innovation, and excited by the idea of working with a next-generation, sustainable chocolate.
- Strong communicator, able to move between a solo chocolatier, a hotel F&B director, and an industrial R&D team without changing gears awkwardly.
- Travel will be required for demonstrations, client visits, and training.
Engagement & compensation
● Compensation commensurate with experience
● Independent contractor basis; scheduling is flexible and project-driven.
● Based in New England, primarily Boston, and available to meet and engage
Note: This is a consulting engagement, not a salaried position. You remain responsible for your own taxes and insurance, and you are free to maintain your other professional work.
Why work with GALY?
● Work at the leading edge of the chocolate industry, shaping how a genuinely new chocolate ingredient is used by professionals.
● Real creative ownership -- your creativity and passion will directly impact GALY's culinary playbook.
Pay: $50.00 - $150.00 per hour
Work Location: In person
