Meet the Chef: Stefania Pede

Founder. Chocolatier. Gelato Maker. Pastry Chef.

Stefania Pede is the creative force behind Cocoa40 - where every handcrafted chocolate bonbon, gelato flavour and seasonal collection is crafted with intention, precision and passion. 

After completing her undergraduate degree in Economics and Social Entrepreneurship at Wilfrid Laurier Univeristy, Stefania followed her heart into the kitchen, studying Pastry Arts Management at George Brown College. She gained hands-on experience in some of Toronto's most well known kitchens, working as a pastry cook at Montecito and later, as the Pastry Chef at Harbour60, creating weekly dessert specials with seasonal ingredients. 

In 2018, Stefania launched Cocoa40, combining her deep love for art and chocolate with her entrepreneurial drive. What began as a small batch chocolate business has since evolved into a destination for high-quality confections and artisinal gelato, known for its bold flavours, meticulous technique and seasonal creativity. 

Stefania has continued to refine her craft through professional training with lead

 

ing pastry and chocolate experts. In 2019, she trained with Chef Kriss Harvey at the Institute of Culinary Education in Manhattan. In 2023, she completed an advanced chocolate masterclass with Chef Kalle Jungstedt and in 2024, trained at the Valrhona School in Brooklyn under Chef Jordan Snider, focusing on chocolate sculptures and artistry. 

Most recently, Stefania was named one of the top 5 finalists in the Gelato World Masters North American Semi-Finals, earning a spot in the 2025 North American Finals with her signature gelato flavour, Sea Turtle. Representing Canada on the international stage, she contnues to push the boundaries of flavour while staying grounded in craft. 

Today, Stefania remains at the helm of Cocoa40, driven by the belief that indulgence should be meaningful - and that great food, when made with care, has the power to connect, comfort and inspire.