David Patino for Lesepidado

Pastry chef & chocolatier

I am Venezuelan but I have basically been trained in Italy among the great masters of the sector. From this European country with a wide tradition of pastry, I travel around the world to convey my passion for the main derivative of cocoa bean.

Before settling permanently in Italy, I worked and completed some pastry courses in countries such as Bali, Panama, Korea, Singapore, China, Germany, Austria and Belgium, although most of my training took place in Italy.

I have been working and I am still collaborating with Scuola Cast Alimenti and for Selmi  as a BEAN TO BAR technician. Pastry Chef Callebaut since 2017.

At Cast Alimenti, the school of the Italian pastry championships, I was assistant to master Iginio Massari and had the opportunity to work alongside great masters for my professional training.

Eurochocolate 2017 (Perugia) with an activity called 'Bean to Bar in Italy and the World: Origins, Tradition and Innovation'. At this event, I won the International Chocolate Award.