Artisan pastry activist with a gastronomic feeling.
Miquel understands pastry as a discipline full of creativity, elegant forms, powerful and balanced flavors, but above all as a profession of value and values.
He trained at the Barcelona Pastry Guild, at the same time he worked at the Targarona pastry shop (Igualada) and Bubó (Barcelona) Franck Fresson Pastry Shop (Metz, France) in his first years of learning.
He was Pastry Chef at the Dos Cielos ** Restaurant (Barcelona) where he began to look for his own way in the sweet world.
In 2013, he was the youngest pastry chef in history to win the LLuis Santapau Trophy, an award that recognized him as the Best Master Chocolatier in the country.
That same year, he became part of the team at the Chocolate Academy BCN Centro, a pioneer in training professionals in the sector as Pastry Chef and teacher.
He is co-author of the book ''Four in One'' (In the limits of chocolate) together with Ramon Morato, Josep María Ribe and Raul Bernal.
He has been a Jury member of the reality TV show ''Bake Off'' and host of the program ''Dulces infallibles''.
From 2019 to 2024 he has been the pastry director of the Hofmann Group, where together with his team he turned the Hofmann pastry shop into one of the best pastry shops in the state.
In 2023 he published his first solo book ''Dulce Revolucion'' to bring pastries closer to the homes of the general public.
Since 2014 he has combined his duties with masterclasses and consultancies around the world, something that pushes him to continue learning and improving day by day to share all the knowledge acquired during his career.
2024 is the year he dares to fly free, giving masterclasses all over the world, and in parallel, together with his partner, he opens WeTheFood, a gastronomic consultancy with the aim of pushing the sector towards new horizons.
