so good #9 Archives - Page 2 of 3 - so good.. magazine
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
His elegant pastry creations can be enjoyed in the various restaurants of the legendary Hôtel de Crillon in Paris
Professor of Bellouet Conseil and education advocate deeply rooted in the reality of a business.
Leading Des Gateaux et du pain in Paris, she develops pastry that combines elegance, emotion and sensitivity to unique results.
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,
The careful respect Japan professes to the French tradition is perfectly represented in his Tokyo pastry shop, Plaisir.
He runs a very personal establishment described as ‘gastronomic pastry’ and which he calls Dolç in Sant Cugat del Vallès (Barcelona).
One of the greatest bastions of patisserie in Australia, director of the Savour School in Melbourne.
Co-founder of the French Pastry School and one of the leading representatives of French pastry in the U.S.
Leading Dulcemanía in Madrid, this experienced pastry chef is a strong supporter of sweet tapas