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ABOUT ME

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I've worked with some of the best, such as El Bulli, Valrhona, Pierre Hermé and Oriol Balaguer, to discover my own style. With part-time residence in Spain, Paris and Brazil, where I run my own chain of chocolate shops, from this space, I advise professionals and teach courses where I show my latest collections of creations and molds all over the world. world.

I started my career as a pastry chef studying at the Madrid School of Hospitality, Management and Tourism. My first job was at the Madrid Casino, where I had the opportunity to meet and work alongside Ferran Adrià. Later I played the role of pastry chef at the Amparito Roca restaurant, making all the desserts and making my first inquiries about different types of desserts.

 

I continued my career in Barcelona, where I worked with Oriol Balaguer, and collaborated for 4 years, doing demonstrations at fairs in Singapore, Mexico City, San Francisco (USA) and Tokyo. During this time, I worked between Spain and Japan, being in charge of restocking and changing Oriol's menu. In 2005 I had the great opportunity to work for a season at El Bulli, the best restaurant in the world at that time, with 3 Michelin stars.

 

Then I spent some time in NYC, adapting the sweets menu of two important restaurants in the Big Apple: David Bouley (considered one of the best restaurants in the city) and WD50 (Willy Dyfresne's), the best modern restaurant in New York.

In 2006 I was part of the Pierre Hermé team in Saint Sulpice, Paris, my last job before arriving at L'École Valrhona, in Tain-l'Hermitage (France). There, trained alongside Frederic Bau, I became a Pastry Chef responsible for Spain and Italy, attending demonstrations and courses throughout the country.

 

In 2013 I opened my consulting concept in the world of pastry and since then I continue to work in education and training around the world.

In 2021 I have started a new project at Sweet Monkey, where we make desserts and ice creams for all of Spain. At the same time, we provide training throughout the year, within our R&D center.

Companies

  • Noir Chocolates (Co-owner)

  • Sweet Monkey(Co-owner)

  • Valrhona (Ambassador)

  • Sosa (Ambassador)

Formations

  • An academic pastry course at the Madrid Higher School of Hospitality and Tourism.

  • Eight months at the CASINO DE MADRID (advised by Ferrán Adriá) in the pastry department. 

  • Five years responsible chef at Oriol Balaguer, carrying out demonstrations with Oriol in Singapore, Mexico City, San Francisco (USA), Tokyo...

  • Two seasons at Oriol Balaguer Tokyo, carrying out the Valentine's Day and September campaign in Tokyo (Japan). 

  • A season in NEW YORK, changing the menu at the DAVID BOULEY RESTAURANT (considered the best restaurant in New York) and at WD50 (Willy Dyfresne's, considered the best modern restaurant in New York) performing the same task. 

  • Catering Tentation (Potel & Chabot) New York, providing luxury catering for the city of New York 

  • El Bulli Restaurant, Roses (2005 season stage) 3 Michelin stars 

  • 2006-2007, PIERRE HERME, PARIS….one year in Pierre Herme's pastry shop, in Sant Sulpice, Paris.

  • 2007…Ecole de Grand Chocolat (Tain l'Hermitage), receiving training together with Frederic Bau to fill the position of Pastry Chef responsible for Valrhona Spain and Italy. Carrying out demonstrations and courses throughout the Spanish and Italian territory. 

  • 2013 opening of JG Consulting, carrying out courses and training in several countries around the world. 

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