Jhonnatan Caballero is a Peruvian pastry chef with more than 20 years of experience in Italian, French and international pastry. Trained in Italy from the age of 17, he has developed extensive expertise in contemporary pastry, chocolate, artistic sugar and gelato. His professional journey includes training at renowned institutions such as Cast Alimenti, the Italian Chef Academy, Carpigiani, Jordi Bordas B·Concept Academy and École Lenôtre, as well as advanced courses with internationally recognized pastry chefs and MOFs. His work combines technical precision, creativity and continuous innovation, bringing together Italian tradition and contemporary French pastry techniques.
