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> Pastry Chefs

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,

Jacob Torreblanca

The careful respect Japan professes to the French tradition is perfectly represented in his Tokyo pastry shop, Plaisir.

Yusuke Sasage

He runs a very personal establishment described as ‘gastronomic pastry’ and which he calls Dolç in Sant Cugat del Vallès (Barcelona).

Yann Duytsche

One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.

Kirsten Tibballs

Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.

Sébastien Canonne

Leading Dulcemanía in Madrid, this experienced pastry chef is a strong supporter of sweet tapas

J. Luis M. Armario

He has worked in other prestigious restaurants such as Aqua, in Wolfsburg, or Johann Lafer Stromsburg.

Christian Hümbs

Founder of the dessert restaurant Room4Dessert in New York. He lives in Bali, where he has adapted the same spirit of the restaurant

Will Goldfarb

Pastry Chef at the restaurant Acadia in Chicago.

Thomas Raquel

Running his own adventure in Chicago, Lost Larson
Bobby Schaffer

Bobby Schaffer

One of Spain’s most creative chefs, works among Brazil, France and Spain.

Javier Guillén

Winner of the Coupe du Monde de la Pâtisserie 2009. He runs ‘Intuitions by J’ in Cannes.

Jérôme de Oliveira

World chocolate Masters 2011. Author of 'Prisma'

Frank Haasnoot

Philippe Conticini is one of those pastry chefs who have achieved nearly everything.
Philippe Conticini

Philippe Conticini

Philippe Vancayseele is one of those characters indispensable for any professional sector.

Philippe Vancayseele

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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