As the fifth generation of the family business, her great-great-grandfather started in1868, Amy has an innate passion for cocoa and chocolate. Amy’s involvement at Guittard includes marketing as well as sourcing and sustainability, serving on several committees for the World Cocoa Foundation, and traveling to origin to meet with farmers, buyers and traders. Amy led the brand refresh and has launched several new consumer and professional products for the brand. More recently, Amy introduced Guittard’s manifesto, Cultivate Better™, which articulates the company’s on-going commitment to honorable sourcing, crafting world-class chocolate, and providing excellent customer experiences. She is the author of the Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company. Amy was named to the inaugural class of the National Confectioners Association Future Leadership Program in January 2016. She is a frequent speaker and panelist on issues pertaining to chocolate from cultivation, to production, to consumption.