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Miquel Guarro
Pastry chef, international trainer and consultant.
From 2019 to January 2024, Miquel Guarro was the head of pastry at Hofmann Barcelona after distinguishing himself as a teacher at the Chocolate Academy of Spain, a chef for Cacao Barry, and the head of desserts at Dos Cielos. He won the Lluís Santapau Trophy in 2013 and was a member of the Colectivo 21 Brix. Now, he dedicates himself to international training and solo consulting.
Who is Miquel Guarro?
Miquel Guarro, a young man with a passion for chocolate, has cultivated his talent at the Escuela del Gremio de Pasteleros de Barcelona, combining his studies with roles at prominent pastry shops such as Targarona and Bubó. His dedication even took him to France, where he briefly collaborated at the prestigious Franck Fresson Pastry Shop in Metz. For three years, he served as the Pastry Chef at the acclaimed Dos Cielos Restaurant in Barcelona, where he began to carve his own path in the world of desserts.
He is co-author of the book "Four in One", widely distributed worldwide. He also shares his innovations and knowledge in various specialized magazines. He served as pastry director at the prestigious Hofmann school in Barcelona, further establishing his position as a leading figure in the field of pastry.
