Relais Desserts enlarges its ranks with two new pastry chefs: the Spanish chef Oriol Balaguer and the Italian chef Fabrizio Galla. This was announced by the association at the autumn seminar that it organized in mid-September at Ferrières École de l’Excellence à la Française in Paris.

After passing through a rigorous admission process, both chefs, awarded in 2018 with the Prix au Chef Pâtissier by the International Academy of Gastronomy (AIG), commit themselves not only to defending the bases of the trade, but also to contribute ideas and share their experiences in the two annual meetings convened by Relais Desserts.

Balaguer, one of the most successful professionals in Spain with titles such as Best Croissant in Spain 2014 and Best Panettone 2017, creates artisan pastry with a very personal style, where chocolate has a great role. While Galla, who began his career as a pupil of Iginio Massari, has been honored in numerous international competitions.