Miquel Guarro Carreras – Contemporary desserts

A pastry chef by vocation and a craftsman by choice, Miquel Guarro Carrerashas transformed pastry-making into much more than a profession: a language through which he expresses creativity, elegance, and intensity. For him, every dessert is a manifesto of values and passion.

His journey began in the vibrant heart of Barcelona, at the emblematic Gremio de Pastelería. From there, his talent led him to grow in iconic workshops such as Targarona in Igualada, Bubó in Barcelona, and the renowned Franck Fresson Patisserie in France. Each experience, each workshop, was a fundamental building block in shaping his personal and ever-evolving vision of pastry.

A turning point came when he became the Pastry Chef at the Dos Cielos restaurant in Barcelona: a launching pad for a deep exploration that would lead him, in 2013, to become the youngest winner of the prestigious Lluís Santapau Trophy. An award that not only recognized his talent as a maître chocolatier, but also confirmed his commitment to artisanal excellence.

His desire to share and innovate brought him to the Chocolate Academy BCN, where he dedicated himself to teaching and experimentation, co-authoring Four in One, a book that explores the creative boundaries of chocolate alongside some of the industry’s greatest names.

At the same time, he entered the world of television as a judge on Bake Off and host of Dulces Infalibles, bringing his passion to a wider audience and helping to spread the culture of haute pâtisserie.

From 2019 to 2024, he led the pastry division of the Hofmann Group with vision and dedication, helping to strengthen its role as an international benchmark in the gastronomic world. With the publication of his first solo book, DulceRevolución (2023), he opened the doors of high-end pastry to a broader audience, making it more accessible without compromising on excellence.

Since 2014, he has been a key figure in masterclasses and consultancy projects around the world, sharing his knowledge across the globe and continuing to grow through exchange and collaboration.

In 2024, he launched a new project: WeTheFood, a gastronomic consultancy founded with his business partner, with the aim of guiding pastry and gastronomy toward increasingly innovative and inspiring horizons.

His story is one of passion, creativity, and dedication — a continuous journey through the world of flavor, with a single mission: to turn every dessert into a memorable experience.