so good #1 Archives - so good.. magazine
Leonardo di Carlo
Rational, simple and mature pastry, with a wide knowledge of the ingredients.More info
Miguel Sierra
Multidisciplinary chef who reaches pastry through savory cuisine. Spain’s champion in 2001. Inexhaustible source of creativity.More info
Gabriel Paillasson
MOF pâtissier and glacier, founder and director of the Coupe du Monde de la Pâtisserie.More info
René Redzepi
Emblem of Northern nouvelle cuisine. In his restaurant Noma in Copenhagen, he practices a cuisine which blends with the environment.More info
Jacquy Pfeiffer
He is the director of the French Pastry School of Chicago, a model school not only in the US but all over the world.More info
Diego Lozano
Great ambassador of Brazilian pastry. He leads the ‘Escola de Confeitaria Diego Lozano.More info
Naomi Mizuno
Winner of the prestigious World Chocolate Masters competition in 2008. Professor at the Futaba Confectionery College in Tokyo.More info
Ramon Morató
His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.More info
Frédéric Bau
He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.More info
Albert Adrià
Creator and promoter of countless projects, among them Tickets, in Barcelona. Creator of the acclaimed book ‘The desserts of El Bulli’.More info