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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
12 minutes
Confections
English Toffee
On Demand Recipe
13 minutes
Confections
Raspberry Gummies
On Demand Recipe
12 minutes
Confections
Recipe: Citrus Gummy Bears
On Demand Recipe
20 minutes
Chocolate Treats
Recipe: Rice Krispies Mendiants
On Demand Recipe
27 minutes
Confections
Recipe: Salted Peanut Nougat Bar by Andrés Lara
On Demand Recipe
35 minutes
Confections
Recipe: Strawberry and Tropical Fruits Pâte de Fruits by Andrés Lara
On Demand Recipe
37 minutes
Ice Cream
Recipe: Tanzanie 75% Chocolate Ice Cream
On Demand Recipe
23 minutes
Confections
Chocolate Nougat
On Demand Recipe
18 minutes
Chocolate Treats,Confections
Recipe: Candied Orange Segments
On Demand Recipe
30 minutes
Ice Cream,Vegan
Vegan 70% Chocolate Ice Cream
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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 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)
Nicoll Notter
Head Chef, Chocolate Academy New York
Paul Occhipinti
Meilleur Ouvrier de France 2018
Paula Navarrete
Bean to Bar Expert at Cacao Latitudes
Adrian Ciaurriz
Former Head Chef at Espaisucre & Pastry Chef at Noma
