ABOUT BALAGUER

 

After attending the Confectionary Trade School of Barcelona and the best patisseries in Spain and Belgium, he was hired to work with Ferran Adrià, who defined him as ‘one of the most well-rounded professionals in the world of gastronomy’.  In 1993, when he was only 23 years old, he received the distinction as the Best Spanish Artisan Confectionary Master.

 

In 2003 he decided to take a leap forward and demonstrate his creative talent, formidable energy and personal attitude full of a critical spirit by creating a brand that would bear his name. With an outlook inspired by architecture and design, Oriol Balaguer creates sweets and pastries that harmoniously blend refined artisan techniques and perfect taste balance.

 

Inventor of new sweet pleasures, in a few short years he has created an exceptional culinary heritage whose recipes combine innovation and quality to meet the high standards of his clientele.

 

Sensitivity, perception, luxury and creative sophistication. Oriol Balaguer’s creations represent the symbiosis between confectionary preparation and cooking. Sublime aromas and contrasting textures that are visually breathtaking combine his knowledge and experience. Oriol Balaguer and his creative team come up with, design and execute new chocolate pieces twice a year with a commitment to creating the most exquisite sweet cuisine and developing new techniques that provide the menu with modernity and exclusivity. This creativity is expressed through a strong brand image, thus reconfirming his leadership in the world of luxury cuisine.

 

 In 2002, his Chocolate & Confectionary Studio was opened in Barcelona, the first in Spain. A local innovator and rule-breaker with respect to traditional confectionary concepts. A sweet cuisine showroom converted into a laboratory for thought, development and production. He has one shop in Tokyo, one in Madrid, one in Barcelona and now Borne Confections on Park Ave will be the first US location where his chocolates will be featured.

 

 DISTINCTIONS

• BEST GASTRONOMY SHOP SPAIN 2008

• BEST PASTRY CHEF SPAIN 2008

• PROFESSIONAL OF THE YEAR 2006 CATALONIA

• BEST GASTRONOMY WEBSITE IN SPAIN 2005

• BEST CONFECTIONER IN CATALONIA 2003

• BEST DESSERT IN THE WORLD 2001 - THE 7 TEXTURES OF CHOCOLATE

• BEST BOOK IN THE WORLD 2000 - THE DESSERT BOOK BY MONTAGUD PUBLISHERS

• BEST CONFECTIONER IN SPANISH RESTAURANTS 1997

• BEST SPANISH DESSERT 1997

• BEST SPANISH ARTISAN CONFECTIONARY MASTER 1993