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Javier was born in Puerto Rico and raised in the USA, inheriting a passion for food from his family. He completed a Pastry Arts degree, leading to him to pursue patisserie as a career. From pastry chef at The Ritz, USA to senior patisserie teaching chef at Le Cordon Bleu London, Javier has a wealth of experience and awards behind him. His interests include airbrushing, sugar artistry and chocolate work, winning the Gold Award in the chocolate category at Hotelympia in 2004. Javier takes chocolate work to the next level and will show you how to temper chocolate, create a shiny chocolate glaze and produce stunning chocolate flowers and decorative chocolate squares.
