José Andrés Palma Baquerizo is an Ecuadorian pastry chef specializing in fine dining gastronomy. He creates contemporary desserts for high-end restaurants, combining technical precision, balanced flavors, and refined presentation. His expertise spans modern pastry, artisan baking, ice cream making, and applied fermentation techniques. Trained in advanced production and formulation methods, he is recognized for his deep understanding of ingredients and dessert structures. Committed to sharing knowledge, he is also an educator who encourages the development of creativity and technical excellence in pastry. His approach is rooted in local ingredients and cultural heritage, reinterpreted through a contemporary vision of pastry arts. His participation in the Pastry World Cup reflects his commitment to excellence and to promoting Ecuadorian pastry on the international stage.
