so good.. magazine > Pastry Chefs
Son of master Paco Torreblanca and heir to great skill and sensitivity that he shows day-to- day in the creations of the pastry shop,
The careful respect Japan professes to the French tradition is perfectly represented in his Tokyo pastry shop, Plaisir.
He runs a very personal establishment described as ‘gastronomic pastry’ and which he calls Dolç in Sant Cugat del Vallès (Barcelona).
One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.
Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.
He has worked in other prestigious restaurants such as Aqua, in Wolfsburg, or Johann Lafer Stromsburg.
Founder of the dessert restaurant Room4Dessert in New York. He lives in Bali, where he is in charge of the pastry program at KU DE TA, Seminyak.
From chef to chef
Chocolate Pastry Interviews Coupe du Monde de la Pâtisserie Couvertures and Chocolate French Pastry Chefs Pierre Hermé so good #17 so good #20 so good #19 so good #21 so good #18 Antonio Bachour so good #22 Spanish Pastry Chefs Sigep École Valrhona Brooklyn Pastry Chefs in Spain Salon Du Chocolat so good #13 so good #10 Ramon Morató ice cream Cocoa Relais Desserts Europain Oriol Balaguer American Pastry Chefs so good #16 so good #9 so good #15 Jean-Paul Hévin Pierre Marcolini C3 Desserts Competition Pastry Chefs in USA Cédric Grolet US Pastry Competition Frank Haasnoot so good #11 Paco Torreblanca World Chocolate Masters Christophe Michalak so good #14 Christophe Adam Pastry Chefs in France Macarons