Hugo Maldonado Fuentes is a pastry chef, university lecturer, and researcher, holding a Master's degree in Tourism Management related to Culinary and Gastronomic Heritage from the Universitat de Barcelona. A specialist in chocolate, classical and contemporary pastry, and avant-garde techniques, he has developed an approach that combines academic rigor with technical creativity. An author and international representative, he regularly participates in competitions, conferences, and professional gastronomy events around the world. Today, he is taking on a new challenge by competing in the Pastry World Cup Americas Selection, with the goal of qualifying his team for the Grand Final.
