Oriol Balaguer

Oriol Balaguer

Executive Pastry Chef & Owner, Oriol Balaguer

ORIOL'S BIO

Oriol Balaguer was born in Calafell (Tarragona), Spain in 1971, showing a true passion for pastries from a very young age. With his childhood memories, he still has a clear portrait of his father working at the confectioner’s shop while he played at his feet creating miniature imitations of his pastries and sweets. 

After attending the Confectionery Trade School of Barcelona and training at the best pâtisseries in Spain and Belgium, he was hired to work with the team of Ferran Adrià, who defined him as “one of the most well-rounded professionals in the world of gastronomy”. At the age of only 23, he received the distinction of the Best Spanish Artisan Confectionery Master. In 2003, he decided to take a leap forward and demonstrate his creative talent, formidable energy, personal attitude, and critical thinking by creating a brand that would bear his name.

With an outlook inspired by architecture and design, Oriol Balaguer creates sweets and pastries that harmoniously blend refined artisan techniques and the perfect balance of flavors.

As an inventor of new sweet indulgences, in a few short years he has created an exceptional culinary heritage with recipes that combine innovation and quality to meet the high standards of his clientele.