Oriol Balaguer Information

Oriol Balaguer was born in Calafell. The artistic chocolate creations of his father, a pastry chef from Sarrià, awakened his vocation and conviction that he would become a pastry, chocolate and dessert chef, a trade for which, he was born. He studied at the Confectionary School of Barcelona and his father helped introduce him to the city’s top patisseries. He later began studying Fine Arts, but dropped out in order to enter the world of chocolate as soon as possible. He trained in a variety of national and international institutions. He also spent seven years at Ferran Adrià’s el Bulli restaurant. Adrià feels that Oriol is one of the most all-round professionals that this country has given the world of gastronomy in the last 30 years. In 2002 he opened the country’s first pastry and confectionary Studio. In his Chocolate Studio he develops his sensitivity and creative side, creating two unique pastry and confectionary collections every year. Restless by nature, the research and development of new products and concepts lead him to undergo continuous training and explore fields in which he demonstrates all his creativity, sensitivity and passion. Oriol Balaguer manages to EXCITE us, SURPRISE us and make us EXPERIENCE new gastronomic sensations. Taking inspiration from different aspects of life and challenging established norms, updating the great classics, Balaguer is considered a gastronomic architect. He says that he does design but also offers quality. As a perfectionist and somebody who is constantly questioning what he does, always seeking out sensitivity in taste, in his Studio, Balaguer has created a new style and concept of GASTRONOMIC confectionary and pastry making. And customers from all over the world have praised the textures, aromas, shapes, mixes and balance of his jewels. He is truly a gastronomic revolutionary.