PASTRY CHEF CONSULTANT AND AUTHOR OF "EVOLUTION"

Jordi Puigvert

Meet Jordi Puigvert, a renowned pastry chef from Catalonia, Spain, who masterfully merges tradition with modern techniques. With a philosophy of simplifying processes while preserving pastry's essence, Jordi founded Sweet'n’Go Consulting. He passionately shares his expertise through dynamic teaching and insightful writing.

Masterclasses

Achievements

2006
Teacher in the Escola d’Hostaleria i Turisme de Girona (School of Hospitality and Tourism in Girona).
2007
Finalist of the famous "Best Restaurant Dessert" competition.
2008
Owner of Sweet’n Go, a company dedicated to training, assessment and demonstrations in the field of pastry cooking in restaurants and pâtisseries.
2013
Published "Evolution: Techniques and Ingredients for Modern Pastry."
2013
Visiting professor at the Chocolate Academy and EPGB.

MEET THE CHEF

Jordi Puigvert's culinary journey began in Catalonia, Spain, where his family's hospitality business introduced him to gastronomy. Immersed in fine cuisine and quality ingredients from a young age, he developed a deep appreciation for the culinary arts. After studying at the Culinary and Tourism School of Girona, Jordi gained valuable experience at renowned establishments like El Celler de Can Roca and Espai Sucre, collaborating with esteemed chefs like Jordi Butron and Xano Saguer, shaping his illustrious career.

Jordi's culinary philosophy blends tradition with modern techniques, emphasizing simplicity and enhancement while preserving the essence of pastry fundamentals. Inspired by his background and experiences at Espai Sucre, he crafts meticulous flavour combinations. Jordi's career path led him to work at renowned restaurants like Abrevadero (now Alkimia) and Grupo Boira, where he honed his skills and developed innovative seasonal products. However, it was his tenure at the Michelin-starred restaurant Les Cols in Olot that truly defined his culinary identity. Serving as the chef de pâtisserie for 5 years, Jordi crafted desserts that earned critical acclaim under the mentorship of chefs such as Pere Planagumà and Fina Puigdevall.

Jordi's passion for gastronomy has led him to various corners of the globe, serving as a Pastry Adviser for Riu hotels in Mexico, the United States, and the Caribbean, and conducting demonstrations for prestigious brands worldwide. He continues to share his knowledge through teaching engagements at esteemed institutions such as the Basque Culinary Center, Chocolare Academy, EPGB, and Gasma in Spain.

Driven by his passion for sharing knowledge, Jordi transitioned into teaching at the School of Catering and Tourism in Girona. In 2008, he founded Sweet'n’Go, a renowned platform dedicated to pastry training, consultation, and event organisation, catering to culinary professionals worldwide. Additionally, as a technical researcher for major commercial firms, he explores innovative ingredient applications. As the author of "Evolution: Techniques and Ingredients for Modern Pastry," Jordi has reshaped the pastry landscape with invaluable insights into modern techniques and ingredient applications.