Who is Elena Adell?
Passionate pastry chef, combining tradition and innovation.
During her time in prestigious kitchens like Manairó, Châteaux de Riell, and Dos Cielos (by the Torres brothers), Elena learned the importance of organization and precision in her work. She trained as a pastry chef at the Barcelona guild and landed her first pastry job at Bubó, which had always been an essential place of reference for her. There, she had the opportunity to work alongside renowned chefs Carles Mampel and Hans Ovando.
Later, she joined Sant Croi as the head of production, working directly under Albert Roca (winner of Spain’s Best Butter Croissant in 2009 and 2018), where together they modernized traditional patisserie. In 2018, she launched the Be Chef Pastry School, a pastry school offering both in-person and online courses in Sant Joan Despí.
After running the school for five years, she decided on a new direction and joined the teaching staff at Hofmann Barcelona, one of the most renowned culinary and pastry schools with over 40 years of experience, where she now teaches students in the prestigious Professional Pastry Diploma program.
