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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
Recipe: English toffee
On Demand Recipe
13
Confections
Recipe: Raspberry Gummies
On Demand Recipe
12
Confections
Recipe: Citrus Gummy Bears
On Demand Recipe
20
Chocolate Treats
Recipe: Rice Krispy Mendiants
On Demand Recipe
27
Confections
Recipe: Salted Peanut Nougat Bar by Andres Lara
On Demand Recipe
35
Confections
Recipe: Strawberry and Tropical Paté Fruit by Andres Lara
On Demand Recipe
37
Ice Cream
Recipe: tanzanie Chocolate Ice Cream
On Demand Recipe
30
Chocolate Treats,Enrobed Bonbons
Recipe: Apricot Gianduja Bars by Andrés Lara
On Demand Recipe
23
Confections
Recipe: Chocolate Nougat
On Demand Recipe
18
Chocolate Treats,Confections
Recipe: Candied Orange Segments
VIEW ALL COURSES
Discover our world-renowned guest chefs
Melissa Coppel
CEO Founder
Ramon Morató
Creative director for Cacao Barry
Daisuke Yamanouchi
Bean to Bar Chef
Frank Haasnoot
Pastry chef and Chocolatier
Daniel Álvarez
Owner of Dalúa de Elche (Alicante)
Josep Maria Ribé
Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain
Raúl Bernal
Winner of Lluís Santapau 2011 Trophy
Francisco Migoya
Guest Chef
Olivier Fernández
Fundador del Bean to Bar MXBCN
Lauren Haas
Professor at the Culinary Institute of America (CIA), Greystone.
