News header Mobile news header
03 January 2024

These are the four contenders for the MMAPE at InterSICOP 2024

Reading time
4 min.
News sections

The championship, organised by CEEAP, has introduced changes to the rules to better reflect the changing reality of the sector.

After its last two successful editions, the MMAPE (Best Master Artisan Pastry Chef of Spain Championship) has once again chosen InterSICOP - the International Bakery, Confectionery, Ice Cream, Coffee and Equipment Show organised by IFEMA MADRID- as the venue for a new edition on 17 and 18 February 2024.

In order to respond to the changing reality of the sector, the Spanish Confederation of Artisan Confectionery Entrepreneurs (CEEAP) has introduced changes to the regulations. As a new feature, this year the contestants will have to make a piece of unrolled sourdough weighing between 60 and 80 grams, four types of petits fours, a piece of modern or traditional nougat that does not have chocolate as a main ingredient, and a restaurant dessert. These competitions are in addition to the existing ones: fruit and chocolate cake or tart, artistic piece (caramel or chocolate) and presentation of the final buffet.

The competition is open to people over 18 years of age, with Spanish nationality or permanent residence in our country, and with a minimum experience of four years. Looking back in history, the MMAPE was originally organised every two years until it was cancelled in 2007. Subsequently, an isolated edition was held in 2011 and in 2019 it was revived with important changes to the rules. In 2022, two chefs won the coveted title: Hans Ovando and Marcos Díaz.

It should be recalled that there is no single winner in the MMAPE. The title will be awarded to all the candidates who obtain 80% or more of the total points at stake.The jury in charge of assessing the work of each chef will be made up of big names in the world of patisserie such as Carles Mampel, Jacob Torreblanca, Francisco Somoza, Oriol Balaguer and Marcos Díaz, all of them holders of the MMAPE title.In addition, there will also be a team of three curators formed by Pedro García Coy, Marcos Zaragoza and Carmen Capote.

These are the four contenders for the title of Best Master Artisan Pastry Chef in Spain:

Jesús Javier Quirós

(La Rosa – Alcázar de San Juan, Ciudad Real)

He took part in the MMAPE in 2019 and wants to test himself again in 2024. Despite his youth, Jesús Javier Quirós has amply demonstrated his desire to grow professionally.

Fifth generation of La Rosa in Alcázar de San Juan (Ciudad Real), in 2021 he won the Dulcypas Award for the Best Tea Pastry in Castilla-La Mancha and opened the second La Rosa point of sale in Madrid.

José Alba

(La Curra – Torrent, Valencia)

José Alba is not new to this championship either, he already competed in 2022. Trained in cooking and research, he is the fifth generation of the restaurant La Curra in Torrent (Valencia). In 2014 he launched La Curra Dolç and is the director of La Curra Lab.

Alexis García


He is a benchmark in Tenerife in both pastry and bakery. In close collaboration with chefs from the area, Alexis García never stops highlighting Canary Island ingredients.His work has earned him many awards: Miga de Oro de Canarias 2019, Pastelero revelación Madrid Fusión 2018... in 2024 he hopes to add the title of MMAPE to his list of honours.

Samuel Lee

Horno Pastelería San Antonio (San Antonio de Benagéber, Valencia)

Professional with more than 20 years of experience in the pastry sector, specialising in the preparation of desserts, cakes, pies, pastries, pastries and other artisan products. Trained at Thurrock Tech College in Grays (England), he began his professional career in London in 1995 at the Lanesborough Hotel. In the late 1990s he moved to Spain with the intention of broadening his culinary knowledge and experience, and is currently the manager and head pastry chef at the award-winning Horno San Antonio. "At MMAPE my aim is to show my mastery and creativity in the pastry art, as well as to learn and share with other professionals in the sector," he explains.