Joan Gracious Omondi – Fortain
CEO
I am a hospitality professional turned entrepreneur with over four years of experience in the hotel and cruise ship industry. I have worked as a bar service personnel (mixologist & Barista) onboard a cruise ship, as well as a waitress, hostess, and bush breakfast manager in Masai Mara, where I developed strong customer service, teamwork, and leadership skills.
Today, I run a food processing business specializing in fire-roasted, caramelised, and chocolate-coated nuts, including macadamia, peanuts, and cashews & Superfoods. I combine my hospitality experience with a passion for quality and excellence to deliver premium products that meet high standards of taste and presentation.
I am a graduate of Kenya Utalii College, where I specialized in Food & Beverage Service and Sales. My training provided me with a strong foundation in hospitality operations, customer service excellence, and sales techniques within the food and beverage industry.
During my studies, I gained practical skills in service standards, product knowledge, and guest experience management, which have played a key role in shaping my professional journey in both the hospitality sector and my current entrepreneurial ventures.
Jean-Pierre RS Fortain
Founder & Production Manager & Quality Control
I come from a family of Belgian chocolatiers, spanning three generations of artisanal craftsmanship. Our story began shortly after the Second World War, when my grandmother and father founded our chocolaterie in 1947, driven by passion, resilience, and a commitment to quality.
Growing up surrounded by this rich tradition, I developed a deep appreciation for the art of chocolate making. To continue the family legacy, I pursued formal training in Belgium, attending pastry and bakery school, where I later specialized as a chocolatier.
This combination of heritage and professional expertise allows me to carry forward our family’s dedication to excellence, blending time-honored techniques with refined skills.
Pastry & Bakery Training – Belgium. Specialization in Chocolatier Craftsmanship. I completed my formal training in Belgium, focusing on pastry, bakery, and advanced chocolatier techniques. Building on a strong family heritage in chocolate making, I specialized in artisanal chocolate production, mastering tempering, molding, flavor development, and decorative finishing.
During my studies, I developed key skills in precision craftsmanship, product consistency, and creative recipe development. I also gained hands-on experience in traditional and modern confectionery methods, quality control, and presentation—preparing me to uphold and evolve a third-generation family chocolaterie legacy.
Business Management, Groene Poort, Brugge, Belgium (1989–1991). Studying Business Management at Groene Poort in Brugge, Belgium from 1989 to 1991 provided a solid foundation in key business principles. The program emphasized practical skills and theoretical knowledge, preparing students for the dynamic world of business. Engaging with experienced instructors and collaborating with peers fostered a rich learning environment. This experience was instrumental in shaping my career in the business sector.
KenyaBelgium
NEMA certified
