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Irving Quiroz
Author of Mexican Breads and baking instructor (Monterrey, Mexico)
With a strong track record as an instructor, Irving combines technical rigor with a cultural lens, conveying not just recipes but also professional work standards, process control, and respect for tradition. His teaching approach focuses on understanding the “why” behind every technique.
Who is Irving Quiroz?
Traditional Mexican bakery specialist, with a technical focus on doughs, fermentation, and reproducible processes.
Irving Quiroz is one of Mexico’s most renowned bakers and instructors, specializing in traditional, craft-based bakery. Author of the book Panes Mexicanos, a reference work dedicated to documenting, preserving, and professionalizing Mexican sweet and savory breads, he has devoted his career to the in-depth study of doughs, fermentation, and classical processes applied to contemporary baking.
Irving Quiroz’s culinary training began at the Instituto Culinario de México. He later expanded his specialization with bakery studies at the École de Boulangerie et Pâtisserie in Paris, pastry at the École des Arts Culinaires et Hôtellerie, and chocolaterie at the Chocolate Academy in Chicago.
He has a professional track record of over 25 years, during which he served as executive chef at Theurel & Thomas, a renowned Mexican boutique specializing in French pastry, and as manager at the Unilever Bakery Technology Institute. He has developed extensive teaching and speaking work at national and international institutions, including the Escuela de Pastelería del Gremio de Barcelona (EPGB), Centro Culinario Ambrosía, Instituto Culinario de México, Pangea Culinary School, Espai Sucre, Universidad del Valle de México, and Universidad de Ciencias y Artes de Chiapas. In 2015, he presented a Masterclass at the Chocolate Academy DF in Mexico City and was a bakery consultant at Centro Culinario Caterplan in Rio de Janeiro, Brazil.
He represented Mexico at the Culinary Olympics in Germany in 2008 and 2012. In 2016, he took part in the first season of Top Chef México, placing fourth. He collaborated for four seasons on the show La Pastelería, aired on FoxLife, where he shared Mexican bakery recipes. He was a judge for the Cocinero del Año competition in 2017, appeared on La Bloggería en Casa for Discovery H&H in 2020, and hosted the show Como pan caliente on the elGourmet channel in 2021. He is an official ambassador for Tradipan® and Lesaffre.
He currently teaches workshops and provides consulting at Amasijo Taller. He is the author of the books Panes Mexicanos, Pan Artesanal en Casa, and Grandes Chefs Mexicanos. Panadería, Repostería y Chocolatería.
