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> Pastry Chefs

Pastry Chefs

The Institution of Chinese Pâtisserie

Louisa Ho

While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.

Jordi Puigvert

A member of Relais Desserts, his shop has become one of the most important temples of Belgian chocolate and pâtisserie.
Marc Ducobu

Marc Ducobu

A Master of chocolate and one of the current pioneers who is reenvisioning the world of desserts.
Oriol Balaguer

Oriol Balaguer

NASA Engineer and passionate about patisserie, she is known for her studies on the macaron and the pâte à choux

Jialin Tian

Prestigious Italian chocolatier and pastry consultant, known for his careful and minimalist style

Gian Luca Fusto

Director of CR8 from LA where he works on new concepts and gastronomic experiences

Roberto Cortez

MOF pastry chef, he is behind Nuances Gourmandes, a business that provides the sector with all kinds of pastry products.

Guillaume Mabilleau

Winner of the Pastry World Cup in Lyon in 2011, he runs his family business in Viladecans (Barcelona) and develops work as a consultant.

Jordi Bordas

MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainer
Martin Diez

Martin Diez

MOF and manager of Cacao Barry’s French Chocolate Academy, he possesses great international prestige thanks to his valuable career as a trainer

Philippe Bertrand

Executive Pastry Chef at the Bellagio Hotel in Las Vegas, he works on a French line with the freedom that gives cultural diversity of the United States

Simon Brégardis

His elegant pastry creations can be enjoyed in the various restaurants of the legendary Hôtel de Crillon in Paris

Jérôme Chaucesse

Professor of Bellouet Conseil and education advocate deeply rooted in the reality of a business.

Johan Martin

Leading Des Gateaux et du pain in Paris, she develops pastry that combines elegance, emotion and sensitivity to unique results.

Claire Damon

From chef to chef

Carmen Rueda

Carmen Rueda

"I have to explain to people that a dessert restaurant isn’t only sugar or cream"

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