Phil Simonson began his career as a Special Education teacher at the School for the Deaf in Wisconsin, transitioned to working in corporate America for 13 years, and then decided to leave it all behind for a life making delicious treats inspired by chocolate.
It all started on the first Valentine’s Day with his now husband, who made him a box of chocolates that changed his world. That box of chocolates evolved into a hobby for making truffles for family and friends, who insisted that other people should be able to enjoy the one-of-a-kind creations. Simonson agreed to share his self-taught creative culinar
y endeavors with the rest of the world, opening Chocolate Lab in Denver in 2010.
Now, Simonson dedicates himself to his “lab” full-time, creating new unique and delicious flavor combinations. His specialty is incorporating savory taste profiles in his truffles, such as salt and pepper, drunken onion, and Jamon Serrano and Manchego Cheese, with over 250 combinations created so far.
In 2017, Simonson added a restaurant and bar to his chocolate shop, allowing him to expand his out-of-the-chocolate-box thinking even further, offering a fantastic and fun lunch, dinner and cocktail menu in addition to his truffles, seven days a week.