Adrián Ramírez García

I am passionate about pastry. From when I was very young, I would stare at the pastry shop windows while my mother bought bread.

Since then, I always dreamed of pursuing a career in the world of pastry. Although I initially started studying cookery, I quickly realized that when it came time for pastry practice, I stood out above the rest.

After graduating from culinary school, I had the opportunity to work as a pastry assistant at a 5-star gastronomic hotel in Andorra. Within a few months, the hotel offered me the chance to perfect my skills. As a result, I spent a year in Barcelona to learn everything I could about pastry.

After a year, I returned to the hotel, but this time as head pastry chef. While I felt very comfortable in my position, I soon realized that my future was outside of Andorra, so I decided to move to Barcelona

I studied at the prestigious Espai Sucre restaurant dessert school. After completing my training, I worked in the R&D department of a chocolate company, where I also served as Master Chocolatier before embarking on a new chapter in Australia, where I lived for nearly a year.

Since leaving Andorra, I’ve had the opportunity to work in various restaurants and hotels, both in Barcelona and Australia, and even in Formentera, among other places.

Just a year ago, I started my own personal project and went freelance under the name of 'The Chef with Boots.'  My main focus has been pastry, along with my passion for traveling around the world in search of the sweetest corners, which I share through my social media.

Sharing is living, and I enjoy living by sharing.