Josep Maria Rodríguez

"Since I was a child I was attracted to pastry, not only for its flavor and color, but for the secrets of its preparation and the search to get the best texture, smell, sensation ... exquisiteness. At the end of my studies at the Hoffmann School and driven by the desire to learn and grow professionally, I started an incredible journey of learning in great writers in the Spanish geography such as Oriol Balaguer, Foix de Sarrià, Pasteleria Totel (Relais Dessert) and also in magnificent restaurants such as Miramar (2 Michelin Stars), Zuberoa (2 Michelin Stars) and Merlot. "I continued my own search and he took me to Paris, where I worked at the Ze Kitchen Galerie Restaurant and learned the fusion between the French and Oriental tradition, then I went to one of the best French patisseries, the Fauchon Patisserie, and experienced the modernization of an eternal classic. After a few years, I returned to my native Barcelona, ​​I continued to train at Pastisseria Dolç and it was here that one of my dreams came true, to participate in the exclusive “Coupe Du Monde de la Pâtisserie”. Thanks to an incredible team made up of Jordi Bordas, Julien Álvarez and myself, we managed for the first time in Spain to proclaim ourselves champions of the prestigious “Coupe Du Monde de la Pâtisserie” 2011 edition."