Miquel Guarro

Pastry Chef at Hofmann (Barcelona, Spain)

Miquel Guarro sees confectionery as a discipline full of creativity, elegant shapes and strong but balanced flavours.

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

He has worked as part of the team at the Frank Fresson patisserie in Metz and as pastry chef at the Dos Cielos restaurant in Barcelona for three years. Guarro is the youngest ever winner of the Lluís Santapau Trophy, an award that recognises him as the best Master Chocolatier of 2013. In the same year, Guarro joined the Chocolate Academy BCN team as pastry chef for the Cacao Barry brand. A judge on the Bake Off competition, in 2019 he became the pastry director of the Hofmann School in Barcelona. He combines the management of the school with a calendar of pastry masterclasses around the world.