Alberto Soler Miquel is a fourth-generation artisan ice-cream maker, trained extensively in gelato, pastry, chocolate, and sugar work. His education includes multiple programs at the Chocolate Academy under renowned chefs such as Josep Maria Ribé and Miquel Guarro. He also holds the *Master in Artisan Gelato (Experto Heladero)* from the University of Alicante, a program grounded in chemistry and food science.
He is currently a faculty member in that same master’s program at the University of Alicante, as well as a gelato instructor at the Culinary Institute of Barcelona (CIB). Alberto operates two production facilities — one dedicated to gelato and another to traditional turrón — alongside **Can Soler**, his family’s historic gelato shop in Badalona, founded 58 years ago.
Throughout his career, he has competed in major national and international championships, including the Spanish Artisan Gelato Championship, the Coppa del Mondo della Gelateria in Rimini, and the Spanish Cattabriga competition. Combining heritage, technique, and innovation, Alberto continues to push the craft forward with a clear vision for the future of artisan gelato.
