Who is Miquel Guarro?

Miquel Guarro, a young man passionate about chocolate, has cultivated his talent at the Barcelona Pastry Chefs Guild School, combining his studies with roles in prominent pastry shops such as Targarona and Bubó. His dedication even took him to France, where he briefly collaborated at the prestigious Frank Fresson Pastry Shop in Metz. For three years, he played the role of Pastry Chef at the acclaimed Dos Cielos Restaurant in Barcelona, ​​where he began to chart his own path in the world of desserts.


Recognized as the youngest winner of the Lluís Santa Pau Trophy in 2013, he is co-author of the book "Four in One", widely distributed worldwide. In addition, he shares his innovations and knowledge in various specialized magazines. He served as director of pastry at the prestigious Hofmann school in Barcelona, ​​thus consolidating his position as a reference in the field of pastry.

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