Kate was chosen by Dessert Professional as a Top Ten Chocolatier in North America (2011),  and is the winner of two Good Food Awards (2015, 2016).  Black Dinah Chocolatiers’ unique business model, and Kate’s chocolates, have been featured in Martha Stewart Living Magazine, Gourmet Magazine, The Boston Globe, Ralph Lauren Magazine, and many other national and regional publications. 

Kate is the author of Desserted: Recipes and Tales from an Island Chocolatier, which was a Bronze medalist in the 2012 Independent Publisher Book Awards, a Finalist in the 2011 Foreword Indies Awards, and Food & Wine’s Top 25 Cookbooks of the Year in 2011. 

Kate has written about food and chocolate for the Portland Press Herald, Zest Magazine, Maine Food & Lifestyle, and Edible Maine.

Steve brings his immense talents in creative problem solving and innovative thinking to the helm of Black Dinah. Steve was the driving force behind the creation of the company’s state-of-the-art manufactory in Westbrook, ME, and oversaw the project from start to finish. A natural philosopher and entrepreneur, Steve is always percolating new ideas - whether it’s a brainstorm for a new chocolate, or a way to make our production more efficient and profitable. 

Jordan joined the BDC team in September of 2015.  He came to us with a long tenured background in operations management, primarily in the hospitality industry.  He is a wealth of knowledge regarding operational analysis, lean efficiency manufacturing, cost containment initiatives and employee training and development.  Chocolate production for him was a curiosity and fascination that quickly developed into a passion and obsession.  Shortly after joining the team, Jordan traveled to the Callebaut Academy in Chicago to further refine his abilities as a chocolatier.  He is grateful for the abundance of makers in Maine that help fuel our creativity and drive our business!