An impressive CV, proven experience and a lasting passion for the very best chocolate. Santiago graduated from the Culinary Institute of America xx years ago. Since then, he has worked as a pastry chef for hotels, restaurants, catering companies and cruise lines. Plus, he shares his cacao expertise at culinary institutes and teaches a master’s degree at the EPGB Pastry School of Barcelona.
Born explorer, cacao-lover and director of one of the most important pastry schools in the world. Olivier studied at the EPGB Pastry School of Barcelona. Today he heads up the school and is in large part responsible for its international prestige. Olivier also spent over 20 years as a pastry chef at some of the top restaurants in the Catalan capital. He is one of the pioneers of bean-to-bar chocolate in Spain, introducing and spreading this concept among the Spanish public.
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