Nuevo Estilo de Repostería (Clase en español)

BIOGRAPHY

After completing a “BEP” in Baking in 2004, David moved on to do a Pastry BEP, where he discovered his passion and vocation.
He then did a “BTM” diploma to improve his understanding of the subject. Once he had got his qualification, to perfect his skills, he opted to find out how they do things south of the border.

In Barcelona, he joined the prestigious team of Spanish Master Craftsman-winning Oriol Balaguer, gaining a fresh look on pastry and some solid experience in the process. After six years (two as Executive Chef), he decided to share his knowledge by joining L’École Valrhona as a Pastry Chef Instructor in 2014.

A member of the French team which made the final at the Mondial des Arts Sucrés in 2016, David was named a Meilleur Ouvrier de France in 2019. Today, he is Executive Pastry Chef at l’École Valrhona in Tain l’Hermitage. 

Biography

Chef Mario Bacherini has had a career spanning over two decades across Europe, North America, and the Middle East. A graduate of culinary school in Florence, Italy, he began his journey as a chocolatier apprentice before honing his craft in Michelin-starred kitchens throughout Italy and France. His formative years included training under Olivier Bajard, Meilleur Ouvrier de France, in Perpignan. 

In 2008, Chef Bacherini moved to Paris to join the prestigious Hôtel Plaza Athénée, where he worked alongside French Pastry World Champion Christophe Michalak and contributed to Alain Ducasse’s three Michelin-starred restaurant within the hotel. 

By 2012, he had relocated to New York City to serve as Executive Pastry Chef at Nobu, overseeing pastry operations across three restaurants. During this time, he also traveled globally to lead masterclasses in Saudi Arabia, the UAE, Russia, Italy, France, and the United States, sharing his expertise with professionals and aspiring chefs alike. 

In 2017, Chef Bacherini settled in Los Angeles, where he was teaching pastry as an instructor and then launched his own consulting company. Through this venture, he has helped elevate emerging bakeries, pastry shops, and restaurants by developing menus, optimizing production workflows, conducting R&D, and training staff. 

Since 2023, Chef Bacherini has held the role of Valrhona’s Pastry Chef for the U.S. West Coast and Canada, continuing to inspire and innovate within the pastry community.