Who is Hans Ovando?
Renowned for his creativity in form and natural flavors, and for perfection in every detail
At the age of 20, Hans Ovando left Chile for Spain to pursue a career in gastronomy. Although he began his journey in the kitchen, he soon discovered his true passion: pastry. He trained at the Hofmann School in Barcelona and furthered his education at Espai Sucre, the École Nationale Supérieure de Pâtisserie in France, and institutions in Italy.
His experience at the iconic El Bulli restaurant, working alongside Albert Adrià, profoundly shaped his professional philosophy: making the impossible possible. Since then, he has led international projects such as opening a pastry space in Kuwait with Sheik Majed Al-Sabah, and has held key roles in luxury hotels like the Claris 5* in Barcelona and the St. Regis in Doha, where he served as Executive Pastry Chef.
Since 2015, Hans has been dedicated to international pastry education, sharing his expertise around the globe. He was the Director of Be Chef Pastry School (2019–2024) and currently works as a consultant in Uzbekistan and Central Asia.
Throughout his career, he has developed a strong background in areas such as chocolate bonbons, ganache, panettone, ice cream, chocolate and sugar sculpture, and restaurant-style pastry. He also broadened his profile by earning a Master’s degree in Digital Marketing, E-commerce, and Project Management from EAE Business School.
His excellence has been recognized with numerous awards, including: Best Master Chocolatier of Spain (2008), World Chocolate Master Spain (2012), and Best Master Artisan Pastry Chef of Spain (MMAPE, 2022), among many others.
