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Multidisciplinary chef who reaches pastry through savory cuisine. Spain’s champion in 2001. Inexhaustible source of creativity.
MOF pâtissier and glacier, founder and director of the Coupe du Monde de la Pâtisserie.
Emblem of Northern nouvelle cuisine. In his restaurant Noma in Copenhagen, he practices a cuisine which blends with the environment.
He is the director of the French Pastry School of Chicago, a model school not only in the US but all over the world.
Great ambassador of Brazilian pastry. He leads the ‘Escola de Confeitaria Diego Lozano.
Winner of the prestigious World Chocolate Masters competition in 2008. Professor at the Futaba Confectionery College in Tokyo.
His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.
He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.
Creator and promoter of countless projects, among them Tickets, in Barcelona. Creator of the acclaimed book ‘The desserts of El Bulli’.
He is one of the great master chefs of the world’s pastry in the last three decades. Father of modern pastry.