Pastry chef and creative director of Cacao Barry. Studying at the School of the Provincial Confectionery Guild in Barcelona and working all over the world, has allowed him to explore different products of the sweet world and to consolidate his technique. He has won several awards such as Best Master Artisan Pastry 97 or the Award for the Best Book in the World in 2007 on chocolate, among others.
The fact that he has been able to work with professionals from different fields, has given him extense knowledge of the sector, allowing him to discover his passion for teaching, researching and creating sweet products.
