Excellence in food

Pastry chef & chocolatier

I am Venezuelan but I have basically been trained in Italy among the great masters of the sector. From this European country with a wide tradition of pastry, I travel around the world to convey my passion for the main derivative of cocoa bean.

Before settling permanently in Italy, I worked and completed some pastry courses in countries such as Bali, Panama, Korea, Singapore, China, Germany, Austria and Belgium, although most of my training took place in Italy.

I have been working and I am still collaborating with Scuola Cast Alimenti and for Selmi  as a BEAN TO BAR technician. Pastry Chef Callebaut since 2017.