{"id":5452,"date":"2025-11-10T11:42:42","date_gmt":"2025-11-10T10:42:42","guid":{"rendered":"https:\/\/www.escoladepastisseria.cat\/faculty\/"},"modified":"2026-04-30T13:14:19","modified_gmt":"2026-04-30T11:14:19","slug":"faculty","status":"publish","type":"page","link":"https:\/\/www.escoladepastisseria.cat\/en\/faculty\/","title":{"rendered":"Faculty"},"content":{"rendered":"\t\t
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High-level teaching staff <\/span>committed to training<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The EPGB teaching team is made up of renowned pastry professionals<\/strong> as well as experts from complementary fields such as nutrition, savory cuisine, and art. At the same time, external pastry chefs with extensive professional experience<\/strong> give masterclasses to complement students\u2019 knowledge.

A large part of the faculty trained at the Escola de Pastisseria del Gremi de Barcelona<\/strong> or has established a strong collaborative link with it. The combination of young and experienced talent<\/strong> guarantees a very complete view of today\u2019s pastry world. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The team of teachers<\/span> at the Escola de Pastisseria<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Since September 2024, pastry chef Saray Ruiz has held the position of director of EPGB, and the core teaching staff is completed by Adri\u00e1n Ruiz, Llu\u00efsa Estrada and Laia Almirall. All four are alumni of the school, where they stood out among the best of their classes. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Saray Ruiz<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Director<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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She has led EPGB since 2024 \u2014 she is the first woman to do so in the school\u2019s 50 years of existence \u2014 and previously was a teacher at the center for more than a decade. She currently continues to combine her teaching role with directing the center, following an approach based on critical thinking and high professional standards in daily work. Recognized for her great creativity and versatility, especially in working with chocolate and ice cream, she was named Best Master Artisan Chocolatier of Spain in 2019 and won the International Chocolate Figures Competition in 2017 and 2021. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Adri\u00e1n Ruiz<\/a><\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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Third-year teacher<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tWinner of the Spanish Pastry Championship in 2018, he has built his professional career in some of the best restaurants and pastry establishments in Barcelona, holding positions of responsibility at Albert Adri\u00e0\u2019s restaurant Tickets, the Marriott hotel chain, La Pastisseria, and Badia Roca. He combines a strong technical foundation with great creativity across all areas of pastry, with a particular focus on viennoiserie, laminated doughs, and restaurant pastry. \n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Llu\u00efsa Estrada<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Second-year teacher<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tShe has worked in high-demand environments such as the Le M\u00e9ridien hotels in Dubai and Four Seasons in Madrid, as well as prestigious pastry shops like Panod (Madrid) and Natcha (Barcelona). She has also completed internships at the Culinary Institute of America in New York with professionals such as St\u00e9phane Weber, Noa Carrol, and Hans J. Walker, and at Dobla B.V. in Alkmaar (Netherlands) with Michelle Willaume and Bart de Gans. Her experience and commitment bring rigor and creativity to her teaching practice. She stands out in caramel and puff pastry. \n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Laia Almirall\n<\/a><\/h4>\t\t\t\t<\/div>\n\t\t\t\t
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First-year teacher <\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tAfter six years working in the workshop of the historic N\u00faria pastry shop in Terrassa and completing internships with Melissa Coppel in Las Vegas and Antonio Bachour in Miami, she joined EPGB as a teacher in 2024. With a career that combines vocation, dynamism, and commitment to training, she supports students in the early stages of their learning. She specializes in brioche doughs and inclusive pastry. \n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOn the other hand, two external teachers with long-standing experience at the school are responsible for teaching complementary subjects in the annual courses: Luc\u00eda Bult\u00f3, nutritionist (Dietetics and Nutrition), and Montserrat Saperas (Plastic Tools, Costing, and Management and Optimization of workshop resources).\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Reference <\/span>speakers for transversal subjects\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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As for pastry masters who carry out regular collaborations, the following stand out: Olivier Fern\u00e1ndez (bean to bar), C\u00e9sar Romero (chocolate bonbon and ice cream formulation), Maties Miralles (bonbons and ensa\u00efmades), Miquel Guarro (individual pastries), Ra\u00fal Bernal (bonbons and individual pieces), Llu\u00eds Costa (croissants and fried doughs), Ken Ochiai (Asian pastry), Tugues (salads), Jes\u00fas Rold\u00e1n (bread), Mario Romani (airbrushing), Lucila Canero (adapted pastry), Marc Su\u00e1rez (fondant), Tejasvi Chandela (Indian pastry) and Evaristo Triano (rice dishes), among others.<\/p>

To them are added other major names in international pastry who collaborate occasionally with EPGB, both from Catalonia (Albert Adri\u00e0, Christian Escrib\u00e0, Oriol Balaguer and Lluc Crusellas) and from the rest of the world: Kirsten Tibballs, Amaury Guichon, Frank Haasnoot, C\u00e9dric Grolet, Yun Eunyoung and Antonio Bachour, among others.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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An efficient academic and administrative management<\/span> team\n\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tTo ensure the proper functioning of EPGB, the work of support staff is essential, providing direct and close assistance to students. They are an indispensable help in facilitating enrolments, speeding up procedures and resolving doubts. The academic management staff are Gemma Ram\u00edrez and Judit Pujal. <\/b>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Faculty High-level teaching staff committed to training The EPGB teaching team is made up of renowned pastry professionals as well as experts from complementary fields such as nutrition, savory cuisine, and art. At the same time, external pastry chefs with extensive professional experience give masterclasses to complement students\u2019 knowledge. A large part of the faculty […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_vp_format_video_url":"","_vp_image_focal_point":[],"footnotes":""},"class_list":["post-5452","page","type-page","status-publish","hentry"],"yoast_head":"\nFaculty - EPGB - Escola de Pastisseria del Gremi de Barcelona<\/title>\n<meta name=\"description\" content=\"Meet the teaching staff of the Barcelona Pastry School: expert chefs in professional pastry and chocolate making.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escoladepastisseria.cat\/en\/faculty\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Faculty - EPGB - Escola de Pastisseria del Gremi de Barcelona\" \/>\n<meta property=\"og:description\" content=\"Meet the teaching staff of the Barcelona Pastry School: expert chefs in professional pastry and chocolate making.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.escoladepastisseria.cat\/en\/faculty\/\" \/>\n<meta property=\"og:site_name\" content=\"EPGB - Escola de Pastisseria del Gremi de Barcelona\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-30T11:14:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.escoladepastisseria.cat\/wp-content\/uploads\/2026\/03\/Saray-Ruiz.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/faculty\\\/\",\"url\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/faculty\\\/\",\"name\":\"Faculty - EPGB - Escola de Pastisseria del Gremi de Barcelona\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/faculty\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/faculty\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/Saray-Ruiz.jpg\",\"datePublished\":\"2025-11-10T10:42:42+00:00\",\"dateModified\":\"2026-04-30T11:14:19+00:00\",\"description\":\"Meet the teaching staff of the Barcelona Pastry School: expert chefs in professional pastry and chocolate making.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/faculty\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/faculty\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/faculty\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/Saray-Ruiz.jpg\",\"contentUrl\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/Saray-Ruiz.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/faculty\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/home\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Faculty\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.escoladepastisseria.cat\\\/en\\\/\",\"name\":\"EPGB - 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