Luca Arguelles

Luca Argüelles is a Spanish chef and pastry chef whose professional career has focused on the study and specialization of traditional Portuguese pastry. After training in cuisine and pastry, he began a process of technical deepening centered on historical recipes, especially those linked to the conventual tradition. His interest in understanding the structure, methods, and internal logic of each preparation led him to research processes such as working with egg yolks, the precise stages of sugar, and the baking techniques that define the identity of these desserts.

Over the years, he has consolidated a professional profile based on technical rigor and respect for the original product, combining practice, analysis, and constant refinement. His current work focuses on preserving and conveying the value of emblematic creations such as Pão de Ló, Pastel de Nata, and Abade de Priscos, approaching them from a contemporary perspective yet faithful to their essence, positioning himself today as a benchmark in the technical reinterpretation of traditional Portuguese pastry.