Discover the talents of Team Spain for the Pastry World Cup!
Spain is back stronger than ever on the international pastry scene, ready to compete with the best in the world. Leading the charge is a team of renowned experts, each a master in their field. These passionate professionals embody excellence, innovation, and Spanish tradition. Come meet the talents who will proudly represent Spain at the upcoming European selection!
Marcos Diaz
Captain. Best Master Craftsman Pastry Chef of Spain 2022 (Mejor Maestro Artesano Pastelero de España 2022)
In 2022 Marcos Díaz won the title of Best Master Artisan Pastry Chef of Spain (MMAPE) at the Intersicop fair, with a job worthy of applause. He is convinced that this distinction entails the responsibility of transmitting the values of a good professional, as well as the importance of dedication, effort and commitment to achieve any goal.
He is the second generation of a family of pastry chefs, trained at the EPGB. Her perseverance, entrepreneurial ambition and her ability to transform dreams into a productive business have placed her pastry shop, Rossana de Calafell (Tarragona), among the must-visit establishments.
Albert Soler
Spanish Ice Cream Champion 2019 (Campeón de España de Heladería 2019)
Champion of Spain of Ice Cream 2019 with an original work around the Egyptian civilization, he runs one of the most advanced and dynamic ice cream parlors in the country, Can Soler (Badalona). It is a clear example of renovation of a business of Jijonenco origin that has managed to maintain the essence of tradition with an eye on the future. And the fact is that his ensign has anticipated like few others what is to come in the sweet world, working to offer a showcase sensitive to new trends and product diversification, always in synergy with the pastry shop.
Albert Soler is a University Expert in Artisan Ice Cream Production by the University of Alicante and Anhcea (National Association of Artisan Ice Cream Makers), as well as a contributor to Arte Heladero (www.heladeria.com), the reference magazine in the Spanish-speaking ice cream industry.
Antoni Pons
Artistic Caramel Specialist
An alumnus of the EPGB, Antoni Pons runs one of the most important pastry shops in Mataró, Schr. In this establishment he has done commendable work in research and development of new artisan products, in the incorporation of new techniques and also in the recovery and dissemination of traditional elaborations. This background work made him worthy in 2019 of the runner-up prize for the Best Young Innovative Food Artisan awarded by the Department of Agriculture, Livestock, Fisheries and Food, of the Generalitat de Catalunya.
His desire to expand and improve the assortment of his pastry shop has led him to specialize in fields such as artistic caramel, made together with the world champion Davide Malizia. Precisely in this field he has taught for several years at the EPGB.
Jordi Guillem
Team delegate. Runner-up of the World Ice Cream World Championship 2018
Jordi Guillem is an unclassifiable professional, in the best sense of the expression. Although his starting point is haute cuisine at the head of the gastronomic restaurant Lo Mam, his growing interest in dessert has made him open up to other disciplines such as ice cream and pastry. Hence his polyvalence and versatility, his constant transition between cooking, ice cream and pastry through all kinds of synergies.
This openness to the sweet world has led him to be a delegate of the Spanish team runner-up in the World Ice Cream World Championship in 2018. After this great experience he creates his own line of high-end ice cream, Real Ice Cream. In parallel, he directs all kinds of projects linking catering, science and innovation from his studio-workshop in El Vendrell (Tarragona), Cooking Studio. He is also a gastronomic consultant for a wide variety of establishments and co-founder of the Terra i Taula collective of producers and chefs.
