Olivier Fernández

A pioneer of the bean-to-bar movement and owner of MXBCN Bean to Bar Chocolate, Chef Olivier Fernández has travelled all over Asia, Africa, and Latin America perfecting cacao production and chocolate making, starting from the plantations where the journey of the beans begin, all the way to the numerous kitchens he’s taught at. His ample experience comes from his exceptional career directing, as well as teaching, at the Confectionary School of the Pastry Guild in Barcelona (EPGB); the renowned institution where he also completed his studies and where he now seeks to merge his classical Pastry training with his Master’s degree in agricultural engineering and cacao processes. His recurrent appearance in magazines such as Dulcypass, Pasteleria.com, and So Good are clear evidence of the openness he channels through his work. From Mexican “día de muertos” inspired chocolate pieces, to his cheeky red lip-shaped éclairs, and his phenomenal single origin bean-to-bar chocolate tablets; the scope of Fernández’s career knows no boundaries.