Chef Andrés Lara is an internationally recognized pastry chef, educator, consultant, and author whose career has taken him through some of the world's most influential restaurants, pastry schools, and culinary institutions. He has worked across Asia, including Japan and Hong Kong, served as Head Pastry Chef at the Melissa Coppel Chocolate School in Las Vegas, and honed his craft in renowned establishments such as Noma and El Bulli, two restaurants widely regarded among the most influential in modern gastronomy.
Most recently, Chef Lara served as Pastry Chef for a five-star luxury boutique hotel home to New Zealand's first and only restaurant to earn two Michelin stars. In addition to consulting internationally, he is currently developing his own ice cream formulation software, combining his passion for frozen desserts with a data-driven approach to recipe development and innovation. Known for blending technical precision with creative problem-solving, Chef Lara is also the co-author of the acclaimed cookbook New-School Sweets, which showcases his modern approach to flavor, texture, and pastry innovation.
