Susanna Yoon started her chocolatier career in a Michelin three-star restaurant and while she was able to learn from the best chefs and hone her skills, she soon decided it was time to strike out on her own. The result is Stick With Me Sweets, a cozy shop in New York City. While the shop offers an amazing array of tempting sweets, the stars of the store are Susanna's beautiful handmade bonbons that come in a variety of unique flavor combinations.


Please tell us a little about yourself.


I'm a Korean American from Seattle, Washington who has lived in both China and Korea. And I can speak both languages. When I'm not creating in the kitchen, I'm a passionate singer/ songwriter who loves good music and good food. I've also a tremendous sweet tooth.


My EP "Suehee" is available in Asia now if you want to take a listen! 

When did you know that you wanted to be a chocolatier and how did you pursue this goal? 


Since attending the International Culinary Center (formerly the French Culinary Institute) I instantly fell in love with chocolate. It was challenging, but rewarding and exciting as a medium. I didn't necessarily pursue it at the level I am now, but the opportunity to really dive into chocolate presented itself to me during my time at Per Se. It all happened quite naturally like it was meant to be.


It would seem that working in one of the best restaurants in the world is very different than running your own shop. In what way has working at Per Se helped you in starting your own business? 


From the day Per Se opened, our goal was to create a great experience for our guests, which has always inspired me to do the same for Stick With Me Sweets.



What has been the easiest part of opening Stick With Me Sweets? And the hardest? 


Signing my life away on a contract for our commercial building was the easiest part.  The hardest part was executing all aspects of the business from pulling together the right team to executing all products and so much more. 


How do you come up with the wonderful flavor combinations for your chocolates? 


We think of our favorite childhood memories, our favorite desserts, seasonal ingredients and things we love, combining different components to create delicious, fun and surprising flavors. 


Who has inspired you the most in your career? 


Elwyn Boyles, the Executive Pastry Chef for Fine Dining at Thomas Keller's Restaurants. He's always the first to arrive and the last to leave. He's not someone who's just a chef by name but really puts in a lot of work.  


I remember the first time I met Chef Boyles during my stage at Per Se. Everyone was in the middle of deep cleaning when I noticed him standing on top of the work station bleaching and wiping the walls along with the rest of the team. He taught me what it means to be a leader and a true team player. But above all he makes the most incredible desserts in the world.


What advice would you give someone who wants to follow your career path? 


Becoming a chocolatier involves a lifetime of hard work and dedication– and you never stop learning.  Through it all, try to find your own colors and style, and above all just make it shine like our bonbons!

With Stick With Me receiving rave reviews, what do you have in mind as the next step? Another store? A cookbook? A television show?

We are hoping to open more shops in the near future and expand our presence to Asia.


Stick With Me Sweets
202A Mott Street
New York, NY
NOV+DEC 2015

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