Paco Torreblanca
Paco Torreblanca headed to France during his formative years to work in a Parisian Patisserie. Staying in France for 9 years, Paco returned to Spain only in the summer. The experience in France taught him the value of precise and detailed execution in the pastry kitchen. This foundation, along with a strong work ethic fueled his hunger to learn and experiment.
In 1979, Paco returned home to open a patisserie in Elda, Alicante. Using his imagination, innovation and focusing on the purity of flavours, Paco's ideas revolutionised pastry through modernity and elegance. This marked the start of Paco's success.
Paco broadened his horizons by exploring outside of spain by attending courses in the United States, Japan, South America, Italy, France etc.
In 2004, Paco made the wedding cake for the Prince of Asturias (Spain)
Professional Credentials
Member of the International Association "Relais Dessert"
The Best Master Artisan Pastry Chef in Europe 1990
The Best Master Artisan Pastry Chef in Europe 1998
The Best Pastry Chef for Restaurant Desserts in Spain 2004
The Best Pastry book of 2006 in Spain (Paco Torreblanca 2)
The Best Pastry book of the world in 2006(Paco Torreblanca 2)
Awarded special Award from the Academy of Gastronomy in 2006
4th place in the world pastry cup in Lyon 1989
Awarded Gold Medal in Maicop 1979 & 1981
Awarded Gold Medal in Alimentaria Barcelona 1980
Awarded Gold Medal in Artisan Ice Cream Competition in Jijona1985
Awarded Silver Medal at the 4th National Exhibition of Artisanal Confiteria Competition 1976
Awarded Silver Medal at the Madrid International Competition 1982
Awarded Silver Medal in Maicop 1985
7th place Classification at the World Competition of Artistic Candy and Pastry, Individual Category
Director of Europe for the Scholl for Pastry and Gastronomy
Owner of Pastry shop Totel
Ambassador for Barry Callebaut Group
