He leads the Pastry College of Barcelona (Spain), which he has also promoted until making an international model school of it.
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In October, the school specializing in culinary arts launches this master's degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.
The jury was pleasantly surprised with the technical dexterity, fine sophisticated creations, and risky combinations of ingredients.
Olivier Fernandez takes advantage of the EPGB’s Master in Chocolate to update his forays into homemade chocolate with a collection of three selected origins.
In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.
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