Olivier Fernandez

Bean to Bar mxbcn

2018: to present Member of the advisory council of Culinary Institute of America New York

2007 to Present: Director of the Baking and Confectionery School of the Pastry Guild of Barcelona

He was appointed director of EPGB in 2007, modernising the school and heading the team of teachers, staff and x students. Together with the managerial responsibilities of his role, he maintains a hands-on approach to his job and continues to teach specialized subjects and courses to students at the School and to professionals both in Spain and around the globe.


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