Chef Javier Guillén is an international pastry chef and consultant specializing in modern pastry, chocolate, and viennoiserie. With more than 22 years of experience working alongside leading brands and pastry professionals, he has built his career alongside some of the industry's most respected names, including El Bulli in Spain, Pierre Hermé in Paris, Oriol Balaguer in Tokyo, and Valrhona.
Throughout his career, Javier has collaborated with pastry chefs, bakeries, hotels, and food manufacturers across Europe, Asia, the Americas, and Australia. Today, he works internationally with brands such as Valrhona, Elle & Vire, Sosa, Norohy, and Adamance, focusing on product development, technical training, and process optimization for pastry professionals.
Beyond consulting and education, Javier is also an entrepreneur involved in several food businesses, including a chocolate company in Brazil and an ice cream business in Spain. These ventures allow him to combine his passion for pastry with the realities of operating a food business, from creativity and product development to production, quality, and commercial success.