Lluc Crusellas

Pastry chef at El Carme Pastisseria (Barcelona, Spain)

Lluc Crusellas decided to embark on a career as pastry chef at the age of 17, and Nandu Jubany opened up the doors of his restaurant to enable him to spend a summer working on desserts.

When he completed his studies at secondary school, he began to train as a pastry chef. The Espai Sucre desserts school and its annual course were his first taste of the industry, along with internships at the Espai Sucre restaurant.

He then carried out further studies at the Hofmann school, where he learned the basics of pastrymaking with professor Eric Ortuño. After this course, Lluc plumped for an internship at Barcelona's La Pastisseria, and afterwards Josep Maria Rodríguez made him part of his team. This was where he learned about production methods, organisation and crews.

Aged 25, Lluc Crusellas is head pastry chef at El Carme Pastisseria. His arrival in September 2017 signalled a change in tendencies and the modernisation of products. In 2021 he was declared the country's best chocolate-maker by winning the World Chocolate Masters Spain award.