Emilia is both a certified public accountant and a pastry chef, a unique combination that reflects her precision, versatility, and multidisciplinary expertise. For over eight years, she has worked in the gastronomy sector, having started her career at one of Buenos Aires’ most prestigious five-star hotels. Driven by a strong entrepreneurial spirit, she gradually shifted her focus toward education, consulting, and mentorship. Today, she teaches pastry, provides tailored consulting services to gastronomic establishments, caterers, and entrepreneurs, and regularly lectures at the Instituto Argentino de Gastronomía, where she herself received her training. In 2025, she competed in the World Trophy of Pastry, Gelato & Chocolate in Italy as a chocolate sculptor. Together with her team, she earned third place, further establishing her reputation on the international pastry scene.
