Speakers

My name is Isabel García, I'm from Arnedo (La Rioja) and I love the world of baking. I am 19 years old and I have been baking bread since I was 14. My beginnings were at home and every weekend in my free time I would make bread because during the week I had to continue with my studies. One day I decided to open a page on Instagram with the idea of sharing all my creations and gradually making myself known in the world of bread. Now I have almost 16 thousand followers, the result of hours of work and effort every day, but in the end, when you are passionate about something, the effort is different. I never imagined that I would be so successful on Instagram and I hope to keep growing. It has been a long but rewarding journey because when you find a passion everything is easier and little by little what started as a hobby is going to become my profession.

Diego Marín (Tenerife, 1982) left his profession as a film make-up artist to devote himself to bread. His bakery Pandemonium, in Serafín Avendaño, focuses on all kinds of varieties, but its main attraction is the sourdough bread, being recognised as one of the best in Spain with the so-called "Golfo canario".

Baker, master pastry chef, 5th generation, expert teacher, basic training in bakery, pastry, confectionery and artisan bakery.

A pastry chef by hobby, the world of bread was something that seemed far away for Tatiana Rotari when, seven years ago, this 37-year-old Moldavian arrived in Spain. However, her desire to know, "to learn the basics that you have to have", led her to take her first steps in the bakery sector through the subject that Eloy Galdeano teaches in the first year of the bakery, pastry and confectionery course at the IES Peñacastillo. Despite not looking "too strong", this first contact with bread has given her skills and a command of the technique that have convinced the jury to name her Chef Panadera Cantabria 2023.

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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.

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.

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.

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.

Fernando Alberdi is fond of recovering emblematic ice creams from the area that have been lost to incorporate them into the Dona Doni display case. This curiosity for history and the world that surrounds him has allowed him to create a unique offer, with great success among the locals. His 'Mango Ezpeleta' sorbet was recognised as the best in the world at the Gelato festival World Masters, held in Italy in 2021.

His parents learned in Italy to make artisan ice cream and in 1995 they opened Il Piamonte, where they defend the use of local products: milk and cream from the COVAP cooperative, yoghurt and cheese from the Calaveruela cheese factory, sponge pastry from the El Brillante bakery, etc. José Pablo Ambrosio also collaborates with chefs to create gourmet ice creams for some of the best restaurants in the city, such as wasabi ice cream or lavender créme brulèe, which can accompany any tapa or dish to eat.

In her establishment, Casa del Gelato, Brazilian Carolina Ferreira uses Italian techniques and materials for the chocolate base, but uses local products for the fruit. She won first prize at the Gelato Festival World Masters in Spain in 2022 for the "Menta spicata" flavour with a white base, which combines fresh mint and bitter chocolate and is flavoured with manzanilla wine.

Trained at the Escuela de Pastelería del Gremio de Barcelona (EPGB), he did work experience in the bakeries of great chefs such as Oriol Balaguer and Yann Duytsche. Second generation of Boutique Relieve (patisserie, bread, ice cream and chocolate), he joined the family business in 2016 as creative director and head of production. Here he focuses his work on polishing the production processes, working with slow times that make the product shine and finding raw materials that help to generate new flavours and nuances. In 2019, he also opened the first Bean to Bar in the Canary Islands.

Eulalia Sirvent is the third generation of Xixovic, an ice cream parlour founded in 1944 by her grandparents Lola Llorens and Daniel Sirvent, young entrepreneurs from Xixona. Today, the establishment's chocolates, ice cream bars and slushies are a classic summer treat in Vic, as are the turrones at Christmas, most of which are still made in Xixona. The chef attaches great importance to the quality of the raw materials and is clearly committed to local products, such as yoghurt, ratafia and goat's milk.

Albert Roca, from Sant Croi Gelats (Barcelona), is the fourth Spanish Ice Cream Champion (2022) and one of the most versatile and promising professionals on the ice cream scene in Spain. He is also a pastry chef with a well-established career and a member of the Spanish Team for the Ice Cream World Cup 2020.

His penchant for ice cream has encouraged him to abandon the diversification towards savoury pastries in favour of ice cream. His close collaboration with Albert Soler in the preparation of the Spanish Ice Cream Championship and his training in the University Expert Course in Artisan Ice Cream Production have been the definitive impulse to embrace ice cream in an itinerary that until now had been very pastry-based. The final work of this training course earned him the Arte Heladero Award for his original reflection on the multiple synergies between the two great trades of the sweet world, pastry-making and ice-cream making. A work published in Arte Heladero 189, in which he carried out a comparative analysis between the two disciplines, reviewing the history, ingredients, machinery, tools, the commercial season, sales hours and the mutual technical influence that they continually exert on each other. During his advice to Albert Soler for the Spanish Ice Cream Championship, he was able to see in a practical way how the application of the pastry technique to ice cream and vice versa could give the best results.

In the pastry section, Albert Roca has won two awards for the Best Artisan Butter Croissant in Spain in 2009 and 2018. He is also a member of the 21 Brix Collective.

He is Carles Soler's older brother and one of the mainstays of Can Soler's success. He is behind the evolution towards the deseasonalisation of the Badalona and Montgat ice cream parlours. It is precisely the opening of the Montgat ice cream parlour, at the end of November 2016, when a new concept of ice cream parlour was inaugurated at Can Soler, much more hybrid, with areas dedicated to bakery, patisserie, even with a small offer for lunch. It is a multi-space that aims to cover other time slots than the usual ice cream parlour and to offer alternative products to ice cream. This will make it possible to be open all year round.  

Albert Soler is interested in the scientific side of ice cream, as well as in answering some of the questions facing the ice cream parlour in the future, such as adapting the product to groups of consumers with special dietary needs. 

In February 2019, he was proclaimed Spanish Ice Cream Champion at Intersicop with a work that revolves around Egyptian civilisation.

A graduate in History of Art with a Master's Degree in Teacher Training, this professional has a solid background in gelato, having excelled in the Babbi Gelato Making Course in Cesena and the Expert Course in Artisan Gelato Making at the University of Alicante. With work experience spanning approximately 6-7 years, he has played leading roles in various ice cream parlours in Rome and Madrid. Since 2021, he holds the position of co-owner and master gelato maker at Heladería La Tramontana, located in Madrid.

In 2020 the pastry chef David Gil starts a new project together with his brother Adrià Gil. I+Desserts is a gastronomic studio that works on the innovation and development of projects, ideas and creative experiences in the sweet world. A firm that covers from the creation of a new chocolate, nougat, a dessert menu or an ice cream, to training, gastronomic photography or packaging.

Head of patisserie at elBarri until the disappearance of this group, David Gil won the 2015 Lluís Santapau Trophy for Best Chocolatier. Trained at the Hofmann School in Barcelona, he broadened his vision of the trade at Can Jubany, to continue at Le Calandre, Bras-Laguiole and finally at Mugaritz, alongside the great Andoni Luis Aduriz. For years, David Gil has been Albert Adrià's right-hand man in everything related to the sweet side of avant-garde restaurants, which champion concepts as different as Tickets, Niño Viejo, Hoja Santa, Bodega 1900, Pakta and Enigma.

This professional speaks of an ice cream parlour concerned with flavour in the context of experimental cuisine. However, unlike other haute cuisine restaurants, ice cream is not only designed and formulated for a short shelf life and immediate consumption. It depends on the needs, on the objectives set for each ice cream, as well as on the amount of sweet ingredients available to each restaurant. As he explains, he understands ice cream from a broad perspective that includes all the techniques that can be developed in negative cold. Therefore, in addition to the conventional ice cream production process known in ice cream parlours, this product is also worked with liquid nitrogen, through frozen pomp, slush, kakigori, and nut creams whose emulsifier and stabiliser is the nut's own vegetable fat, etc.

I grew up helping at my uncles' pastry shop in Coll de Nargó, Lleida (Pastisseria Forn Reig)

I was very clear that gastronomy was my thing, so at the age of 16 I started studying hospitality at the Hofmann Hospitality School in Barcelona.

After 10 years working as a cook, in the last restaurant where I worked (Restaurant Lluçanés, 1 Michelin star), they put me in the dessert department, I liked it so much that I wanted to learn more.

So in 2012 I returned to the Hofmann School, this time to study pastry. When I finished my studies, I stayed working at Pastelería Hofmann for four more years, as a pastry chef and pastry teacher.

I have also worked as a pastry teacher at The Patissier and in the R&D of Moulin Chocolat in Madrid and as a bakery manager at L'Atelier Barcelona.

I love learning and teaching, and that is what I do from my online pastry school since 2012, in which I share everything I learn through my books, masterclasses and online courses.

At first I recorded the online courses from home, while I combined working in professional pastry shops. In 2020 and after the pandemic, I decided to open my own pastry shop in my city, Badalona. It is a space where I record all online courses and masterclasses, and where I also organize face-to-face courses and prepare advice for companies.

It is for all this that, due to my work experience and doing things at home as well, my courses are suitable whether you are an amateur or in the professional field.

I love transmitting my values ​​in the pastry shop: craftsmanship, knowing how to transmit the product, respect and humility towards the craft, passion above all.

I hope you enjoy my courses as much as I enjoy making them!

Born among tiger nuts and ice cream, after studying and working in other sectors, I decided to return to my roots. Now, 10 years after entering the workshop, I continue to learn every day from my colleagues and from all the experiences that the ice cream parlour has to offer. I am specialising in creating new flavours by analysing the aromas, tastes and sensations of memories. I am looking for a formulation method to facilitate their creation under the Mamá heladera project.

My first contact with patisserie was at the end of 2013, at the age of 17, when I decided to join Nandu Jubany's team, in the dessert department, which was key to deciding my future. I found a space in which to develop my creativity and a good professional outlet. After the baccalaureate, I began specialised training as a pastry chef at the Espai Sucre School and the Hofmann School, where I learnt the secrets of pastry making. I was lucky enough to start an internship at La Pastisseria, owned by Josep Maria Rodríguez, in Barcelona and, later, I became part of his professional team.

When I was 21, in 2017, I changed the capital for the Osona region, for Vic. It is here, at home, where I have been able to grow exponentially in the pastry and chocolate sector and where, to this day, I lead the El Carme patisserie in Vic, which belongs to the Pavic group.

Best Master Artisan Pastry Chef of Spain '03 and responsible, together with his father and family, for the Petrer-based patisserie of the same name, Jacob Torreblanca is the son and loyal ally of master pastry chef Paco Torreblanca. He has inherited his father's skill and delicacy, but above all his passion for pastry and art. Always breaking new ground, his style also tends towards perfection. Together with his father, he is also the driving force behind the Torreblanca School, present in Alicante and Madrid.

Marcos was born in Barcelona on 25 September 1977. In a family where the world of pastry was already integrated, his parents created their first pastry shop in 1976 in La Llagosta Barcelona.
Marcos Diaz spent the first years of his life there. Then in 1984 they moved to Calafell where they settled and set up their pastry shop in Segur de Calafell. While he was studying, he helped his father in the family bakery. When he finished his studies, it was clear to him that he wanted to go deeper into the world of pastry making. He decided to join the EPGB (ESCUELA PASTELERIA GREMIO BARCELONA). In 1993 he was lucky enough to have as teachers great professionals such as TOMAS ORTEGA among others. He was always an outstanding student and on several occasions he took part in youth pastry competitions. He always came out in good positions. When he finished his studies his first input was to want to work for other pastry shops, to continue growing and developing his knowledge. But he realised that working for others was not his main purpose ..... as he felt limited. So in 1999 he set up his own bakery in Calafell in a 45m2 premises which was a success, it was small, but it had everything he needed to grow and give the best to his customers. It was not until 2002 that he expanded his current bakery into a 400m2 premises where he has his bakery and his pastry shop with tasting. For years he found his space to create and develop his signature and traditional patisserie. Marcos is an optimistic and dreamy person who loves to share his knowledge with people in the pastry sector. After the years of the pandemic, he questioned whether he wanted to go further and decided to go out into the world and discover new horizons. It was at that moment when he decided to join the MMAPE (Best Spanish Master Artisan Pastry Chef) where not only for him, but for his two children and for young people, to open a path and teach them that with dedication, effort and commitment you can achieve everything in life. On 21 February 2022 he was proclaimed MMAPE.
Now in his own business he has dedicated a space to online and face-to-face training to follow his dream of sharing his knowledge of more than 35 years dedicated to pastry making.

The Master Ice Cream Maker, with an outstanding career and vast experience, has dedicated more than 25 years of his life to the family business located in Pedreguer, Alicante, specialising in the production of horchata, slushies and, later, ice creams, his training includes a degree in Artisan Ice Cream Production from the University of Alicante and a Master's Degree in Business Management, also obtained at the same university. In addition, she has complemented her knowledge with a course in pastry, ice cream and chocolates at Aula Chocovit Barcelona. In the workplace, he has played key roles, most notably as Manager at Helados Palacio and as Master Artisan Ice Cream Maker on several occasions. His commitment to the ice cream community is reflected in his active participation, being the organiser of the IV National Competition of Spanish Ice Cream Makers and holding the position of Secretary in ANHCEA (National Association of Artisan Ice Cream Makers). Among his professional achievements, he stands out as Champion for the Best National Ice Cream Flavour in the 2018-2019 editions and has received recognition in the Pedreguer 2022 ODS Business Awards.

With a solid training acquired throughout the Intermediate Level Course in Bakery, Pastry and Confectionery at ITEPPA and an outstanding Formulation and Confectionery 2.0 Course at Chocolate Academy, I have consolidated my training in the world of pastry and chocolate.

Currently, I work as a Confectioner and Confectioner in Le Llamber by Manin Sucre, Cangas del Narcea, where I have been since 2021, contributing with my skills to the creation of high quality products such as artisan ice creams and high quality products such as artisan ice creams and gourmet chocolates.

My previous experience includes roles as a waiter at Apartamentos Casa María in Ibiza, kitchen assistant at the PerTutti restaurant, and roles as a pastry assistant at the S caletta 5 restaurant in Gijón.

In addition, I have acquired diverse skills in gastronomic environments, from the Club Hípico Astur to the Hotel Abba Playa.

It is a versatile career path but always linked to the catering industry.

Raúl Bernal started working in different bakeries in Huesca, then he decided to study at the pastry school in Barcelona (EPGB). A year later he became a member of the teaching staff at the EPGB. He has participated in different competitions and is the winner of the Lluís Santapau trophy 2011 (Best Master Chocolatier). For almost 5 years he worked as Chef Chocolatier for the brand Chocovic, and teacher at the Chocolate Academy of Spain. Member of the 21ºBrix collective. Currently he continues as an ambassador for Chocovic and is the owner of Lapaca, his patisserie/chocolaterie in Huesca. Winner of the "Best Artisan Chocolate of Spain 2023" and the M.M.A.C.E 2023 "Best Master Chocolatier of Spain 2023". He defines himself as a great enthusiast of his profession and above all of the world of chocolate.

Graduated in Business Studies at the University of Barcelona in 2000, he began his culinary studies in Barcelona in 2001.

His time at great restaurants such as Racó de Can Fabes 3*, Ramón Freixa 2*, Mauro Uliassi 2*,... gave him a broad vision of the world of haute cuisine.

• In 2007 he decided to continue his training with Jordi Butrón and Xano Saguer at ESPAISUCRE Barcelona. He spent 15 years there as head chef of his dessert restaurant and later as Creative Director.
• Currently, as a consultant, he actively collaborates with Michelin star chefs, 5-star hotels, caterings, food companies, international restaurants, etc. He also collaborates actively with commercial brands such as FROTZ to promote the brand, being an ambassador of the brand, and collaborates in different training courses in national and international schools.
• In 2015 he joined the 21 BRIX COLLECTIVE of pastry chefs. A collective that promotes collaboration and companionship in the sector.

The Torreblanca saga has a guaranteed future with Sergio Torreblanca, Paco's grandson and Jacob's nephew, who trained as a chocolatier at the Relais Desserts Vicent Guerlais school and workshop.

Despite his youth, he is in charge of chocolate making in the family business. He also teaches the chocolate block of the Master's Degree in Haute Patisserie at the Torreblanca School.

Toni Rodríguez, specialist in vegan patisserie.

Author of five titles on a type of cuisine that rejects animal ingredients (fish, meat, eggs, dairy products, honey...), he teaches in more than twenty countries and has a vegan pastry school in Barcelona that has been giving courses in person and online for five years: Wild Slice Vegan Pastry Academy.

This 37-year-old from Barcelona is completely self-taught. He became vegan 20 years ago, "as a matter of ethics, of lifestyle. One day I was watching a video of a slaughterhouse and I said to myself, never again". He says that until then he used to eat very badly, only eating meat and eggs. But veganism led him to discover vegetables and also to the need to cook.

He is a renowned pastry chef with more than 30 years of professional experience at the highest level. 

Trained at the school of the Valencia Confectioners' Guild, throughout his career he has specialised in the formulation of pastry and ice cream. An expert connoisseur of ingredients and processes, his extensive technical background allows him to approach both tradition and innovation from a differentiating point of view. 

In 2009 he was proclaimed champion of the Spanish Pastry Cup and in 2011 he and his students won first prize for the best bonbon in the competition of the Spanish Hotel and Catering and Pastry Schools. 

Since 2013 he has been advising important international brands as Pastry - cooking chef, which has led him to travel around the world, acquiring a broad vision of the trends in different geographical areas, showing the possibilities in the sweet and savoury world of a wide variety of products to different customer segments. 

He currently teaches Formulation for the Master's Degree in Sweet Cuisine and Restaurant Desserts at the Basque Culinary Center, a world reference centre in cuisine, gastronomy and food, where he has also collaborated in the R&D department. 

In addition, he also teaches at the most prestigious schools in the country, such as L'Atelier de Barcelona, the Escuela del Gremio de Pasteleros de Barcelona or the Centro de formación en Gastronomía Hoffman, among many others. 

Since 2015, he has been our main consultant for the sweet world at Quescrem, developing projects together in different countries, showing the main features and functionalities of our wide range of products to multiple customer segments from Japan, Korea and China to Saudi Arabia, United Arab Emirates, Lithuania, Denmark, Belgium, France and, of course, Spain.

Jordi Farrés is a leading lecturer in pastry and chocolate at the CIB, the Culinary Institute of Barcelona, ambassador for Callebaut and recognised in international competitions. Jordi Farrés is one of the great connoisseurs of the creative possibilities of chocolate. His proposals often combine innovation, commercial vision and clear flavours. In addition, Farrés brings a fresh, lively and carefree image to contemporary patisserie. He is also a member of the 21 Brix Collective and is an ambassador for the specialised firm Ingredissimo.

A young professional who is currently part of the teaching team of the Advanced Pastry and Chocolate Postgraduate Course at the CIB, he has a solid background in cooking and pastry, combined with notable experiences, for example at the Azurmendi restaurant, and, more recently, at Pastisseria Sauleda and as a Junior Chef in the Chocolate Academy team in Barcelona. His mentors include Albert Roca and Lluís Costa, from his pastry course at the Escuela Sant Ignasi de Sarriá (Barcelona). And of course, his experience at the Chocolate Academy has allowed him to interact as never before with the team of chef instructors there, led by Josep Maria Ribé. In his approach, he advocates organic finishes in his cakes, but crisp and elegant, and this is what he has already demonstrated in his still early career.

Recent work experience:

January 2021- Present: GUILLIN SPAIN: 3 years

Performing functions of commercial delegate Spain

Responsibilities:

- Follow-up and sales analysis of the area of responsibility in order to meet the targets set by the company.

- Identify growth opportunities in the assigned area.

- Supervise the assigned area, ensuring compliance with the standards required by the company.

- Implementing and controlling prices in the distribution channel.

- Prepare sales plans.

July 2014- December 2020: Thiolat S.A: 6 years

Performing functions of National Sales Manager and commercial management of Portugal.

Responsibilities:

- Follow-up and analysis of sales according to geographical region, in order to - Optimise the profit and loss account at national level.

- Implementing and controlling prices in the distribution channel.

- Prepare sales plans and budgets.

- Establish goals and objectives per channel

Born in 1972 in Zaragoza, he has lived in Sigüenza (Guadalajara) since he was very young. He graduated in Business Studies from CEU-San Pablo in Madrid, residing at the Colegio Mayor Universitario "Jiménez de Cisneros" of the Complutense University of Madrid. She has participated in the Strategic Management and Social Leadership Programme (PLS) 2016 (IESE University of Navarra) and in the Leadership and Social Innovation in Non-Governmental Organisations Programme (LIS) 2014 ESADE Business School.
His experience in local administration gave him first-hand knowledge of public management, as head of the delegation of economy and finance of the City Council of Sigüenza (Guadalajara) and Provincial Deputy.
He is currently a Partner-Director of Despelta "Alimentación Ecológica", an agri-food company, which works to promote ecological agriculture, promoting the recovery of old wheat through quality flour, all from Palazuelos-Sigüenza, as a clear commitment to the generation of wealth in rural areas.
Coming from the third social sector, he has been the director of the group of Social Action "Emmaus", after 9 years as Manager of the International Foundation O'Belén, prior step by the private company as General Director of Aspira Servicios Auxiliares SL, a company founded by the FIB and dedicated to services and that among its objectives is the recruitment of young people at risk and social exclusion.

The brief but intense and successful story of Gastrokook is that of a happy meeting between two young professionals, Lorena Barroso and Daniel Rivera, as we show in Dulcypas 498. After graduating in Economics-Tourism and completing a Master's Degree in Hotel Management, Lorena Barroso decided to go down to earth and train at the Fernando Pérez International Cooking School in Valladolid, to later work hand in hand with professionals of the stature of Hans Ovando and in establishments such as Bubó Barcelona by Carles Mampel or Ángel León's BistrEau at the Mandarín Oriental in Barcelona, among others.

Daniel Rivera, for his part, studied higher education in catering and completed a degree in Hotel Management. He then held management positions for several international chains, working in destinations such as Ibiza, Barcelona, Jamaica and the Costa del Sol. It was in the latter destination where he decided to turn his career around and focus solely on the world of gastronomy from an operational point of view. This is how he discovered the bakery as a way of life.

Both, Lorena and Daniel, Daniel and Lorena embarked seven years ago on an exciting adventure called Gastrokook, in Castellar de la Frontera (Cádiz), "with the aim of bringing pastry and bakery to all homes and to support the culture, quality and craftsmanship of this trade..., our goal is that coming to Gastrokook is an experience that you will remember" they say.

The brief but intense and successful story of Gastrokook is that of a happy meeting between two young professionals, Lorena Barroso and Daniel Rivera, as we show in Dulcypas 498. After graduating in Economics-Tourism and completing a Master's Degree in Hotel Management, Lorena Barroso decided to go down to earth and train at the Fernando Pérez International Cooking School in Valladolid, to later work hand in hand with professionals of the stature of Hans Ovando and in establishments such as Bubó Barcelona by Carles Mampel or Ángel León's BistrEau at the Mandarín Oriental in Barcelona, among others.

Daniel Rivera, for his part, studied higher education in catering and completed a degree in Hotel Management. He then held management positions for several international chains, working in destinations such as Ibiza, Barcelona, Jamaica and the Costa del Sol. It was in the latter destination where he decided to turn his career around and focus solely on the world of gastronomy from an operational point of view. This is how he discovered the bakery as a way of life.

Both, Lorena and Daniel, Daniel and Lorena embarked seven years ago on an exciting adventure called Gastrokook, in Castellar de la Frontera (Cádiz), "with the aim of bringing pastry and bakery to all homes and to support the culture, quality and craftsmanship of this trade..., our goal is that coming to Gastrokook is an experience that you will remember" they say.

At the age of 15, he began his career at the Pastelería Viena under the guidance of his professional father, the pastry chef Jesús Pellejero.

After these first steps, he continued his apprenticeship in Paco Torreblanca's bakery in Elda, and later flew to Paris where he continued to expand his knowledge in Fauchon and Le Notre. During this period he attended different courses at Valhona, Barry, Calleout, Aula Chocovic and Gremio de Pastelería de Barcelona, among others, under the guidance of masters such as Philippe Beltrán, Oriol Balaguer, Jordi Bordas and Michell Villaume, among others.

He has continued his professional work in his home bakery for more than 30 years, a place of reference in the capital of La Rioja that attracts the most exquisite palates. He combines his work with training, giving chocolate courses every week for professionals and the general public.

His awards include the Rimini International Patisserie and Ice Cream Award in which, representing Spain, he won first place. Other awards such as AJER 2009 for the "Best Corporate Identity Campaign" or the La Rioja Trade Award 2009 also stand out in his curriculum. Undoubtedly, his gold medal came when he received the award for Best Pastry Chef of 2010 from the Royal Spanish Academy of Gastronomy.