Essence by Espaisucre (Barcelona)

He did teacher training studies at the University of Barcelona and studies at the “Barcelona School of Hotel Management and Catering”.

His learning path included Reno and the Escribà patisserie, in Barcelona.

He worked at Hôtel de Crillon (París), Pierre Gagnaire (París), Jean Luc Figueras (Barcelona), Elbulli, Michel Bras (Laguiole)…

His awards include: 1998, Best confectioner in Spain; 2003, Professional of the year from the Catalan Academy of Gastronomy; 2004, Best confectioner in Catalonia; 2006, Dessert of the year from the magazine Vino+Gastronomía; 2006, National Gastronomy Award for Best Pastry-Chef-Confectioner in Spain.

He opened Espai Sucre, the world’s first dessert restaurant. In 2011, he opened the Espaisucre Mexico school (in 2013 it won the Gourmets Awards for the best dessert in Mexico). In 2015, he opened the Espaisucre Colombia.

He is the creator of the Espaisucre “Best Restaurant Dessert” award, an international competition for restaurant desserts.

In 2017, he launched Essence The Sweet Experience, an exclusive, playful and educational experience at a table shared by only 12 people.