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Andrés Lara
Pastry Chef
Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique.
He is now the Executive Pastry Chef at Melissa Coppel’s Chocolate and Pastry School in Las Vegas, but his work experience ranges from incredible places like El Bulli,to Noma, the Cacao Barry Chocolate Academies in Montreal and Tokyo and The Park Hyatt Hotel in Chicago.
Some of his most notable mentors include Albert Adrià, Paco Torreblanca, Ramon Morato, Jacquy Pfeiffer, Sebastien Canonne - just to name a few -
Andrés Lara COURSES
On Demand Recipe
34 minutes
Guest Chefs,Molded Bonbons
Whisky & Pecan Molded Bonbons
On Demand Recipe
47 minutes
Candy Bars
S'mores & Rice Krispies Treats Mashup
Online Live
6 hours
Guest Chefs,Pastry,Techniques
The Plated Desserts of Tickets, Barcelona
2 days
Confections
How to Create a Mouthwatering Dragée Collection Nov. 2024
On Demand Recipe
48 minutes
Candy Bars
Matcha, Rose, and Pistachio Mini Candy Bars
On Demand Recipe
46 minutes
Chocolate Treats
Chocolate Key Lime Tarts
On Demand Recipe
37 minutes
Candy Bars
Künefe Candy Bars (Melissa Coppel's Take on the Dubai Bar)
On Demand Recipe
Pastry,Vegan
Free Vegan and Gluten-Free Feuilletine Recipe
On Demand Recipe
23 minutes
Chocolate Treats,Vegan
Vegan Pistachio Couverture Bars
On Demand Recipe
1 hour 9 minutes
Guest Chefs,Pastry
Cookies & Cream Macarons
VIEW ALL COURSES
Discover our world-renowned guest chefs
Melissa Coppel
CEO Founder
Ramon Morató
Cacao Barry's Global Creative Director
Daisuke Yamanouchi
Bean to Bar Expert and Cacao Barry Ambassador for Japan
Frank Haasnoot
Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
Daniel Álvarez
Owner of Dalúa de Elche (Alicante)
Josep Maria Ribé
Director of Chocolate Academy Barcelona
Enric Monzonis
Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
Raúl Bernal
Winner of Lluís Santapau 2011 Trophy
Francisco Migoya
Head of Pastry at Noma, Copenhagen.
Olivier Fernández
Founder of MXBCN Bean to Bar Chocolate
David Gil
Owner of I+Desserts and Pastry Chef
Yun Eunyoung
Owner of Garuharu Seoul and Éclair Expert
Lauren V. Haas
Professor at the Culinary Institute of America (CIA), Greystone.
Gilbert Peña
Executive Pastry Chef for Joel Robuchon (Las Vegas)
Ramon Perez
Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
Adrian Ciaurriz
Former Head Chef at Espaisucre & Pastry Chef at Noma
Paula Navarrete
Bean-to-bar Expert at Cacao Latitudes
Paul Occhipinti
Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
