Miquel Guarro

Patry Director at Hofmann (Barcelona, Spain)

An enthusiast and an activist where sweet things are concerned, Miquel Guarro studied at the Barcelona Cakemakers' Guild School,

Among others, he has worked at Metz's Frank Fresson Confectionery, and as Pastry Chef for three years in Barcelona's Dos Cielos restaurant. Guarro is the youngest ever winner of the Lluís Santapau Trophy, an award that made him Best Master Chocolatemaker 2013. In the same year, Guarro joined the Chocolate Academy BCN team as pastry chef for the Cacao Barry brand. He was on the “Bake off” competition's jury panel, and in 2019 he joined Barcelona's Hofmann school as pastry director.