Madrid Fusión



Olivier Fernández

Manager of the Barcelona Guild's Cakemaking School (Barcelona, Spain)

Consultant and instructor in the growing, fermentation, preparation and tasting of cocoa, he is held to be one of the pioneers of the implementation of the "bean to bar" concept in Spain.

He studied at the Barcelona Guild's Cakemaking School (EPGB), which he now manages, and spent a considerable part of his professional career in the cakemaking section of businesses in the city, such as Bonastre, Hotel Juan Carlos I and Gran Hotel La Florida. On his watch the EPGB has become a leading training centre, with growing international prestige. 

Olivier Fernández