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> Pastry Chefs

Pastry Chefs

Alma mater of one of the most innovative chocolate chain stores in Paris.

Patrick Roger

MOF pâtissier and glacier, founder and director of the Coupe du Monde de la Pâtisserie.

Gabriel Paillasson

Emblem of Northern nouvelle cuisine. In his restaurant Noma in Copenhagen, he practices a cuisine which blends with the environment.

René Redzepi

He is the director of the French Pastry School of Chicago, a model school not only in the US but all over the world.

Jacquy Pfeiffer

Great ambassador of Brazilian pastry. He leads the ‘Escola de Confeitaria Diego Lozano.

Diego Lozano

Winner of the prestigious World Chocolate Masters competition in 2008. Professor at the Futaba Confectionery College in Tokyo.

Naomi Mizuno

His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.

Ramon Morató

He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.

Frédéric Bau

Creator and promoter of countless projects, among them Tickets, in Barcelona. Creator of the acclaimed book ‘The desserts of El Bulli’.

Albert Adrià

He is one of the great master chefs of the world’s pastry in the last three decades. Father of modern pastry.
Paco Torreblanca

Paco Torreblanca

He leads the Pastry College of Barcelona (Spain), which he has also promoted until making an international model school of it.
Olivier Fernández

Olivier Fernández

Great maître glacier. Author of the most important book on artisanal ice cream – ‘The secrets of ice cream. Ice cream without secrets’

Angelo Corvitto

From chef to chef

sean considine

Sean Considine

"My desserts are modern, elegant, and simple. I feel like less is more"

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