Taylor Kennedy, founder of Sirene Chocolate, has been a globetrotter for most of his life. He has worked with The National Geographic Society in photography, writing and photo editing for more than 18 years now. His work brought him to remote countries with rich agricultural heritage where he began to make the connection between food and the growing demand for ethically sourced products.
Toronto born, Kennedy received a double major in cell and molecular biology and economics from Tulane University in New Orleans and also studied finance at Cambridge University in England. He has resided in Toronto, Brantford, Paris, Cambridge, New Orleans, Washington, Montreal and now calls Victoria home. With a life-long obsession of wanting to know how things work and why, Kennedy combined his business acumen, interest in sustainability, and love of food and the planet into Sirene Chocolate.
As a specialty chocolate maker, Taylor is able to oversee production from the cacao bean to the bars on the shelves and feel good about each of the steps along the way. And secretly, he wanted a way showing his young family the world through chocolate. Currently his wife and their twin daughters serve as official chocolate samplers while they look forward to their first plantation visits.