Joanna Artieda

She was born in Pamplona, in 1989  and was raised in a family bakery.

After graduating from the School of Arts, she decided to study gastronomy. As a student, in 2005, she received the award for the best national pastry work in Spain. From there, destiny and her clarity of ideas led her to work in some of the best restaurants in the world, including Michelin-starred restaurants, both in and outside of Spain. Thanks to her expert technique, she has been able to develop and create an individual pastry style with a lot of personality.

In 2016, she was proclaimed the Best Spanish Chef (first woman to be so highly awarded) and joined the creative team of chefs Albert & Ferrán Adrià along with the company Cirque du Soleil.

In early 2017, she was named one of the 10 most innovative pastry chefs in the world, and shortly after, she joined the teaching team at Hofmann in Barcelona.Throughout her career, she has won more than twelve awards. She has created her own brand of turrón, Sô kô lá, a novel concept for Christmas, with unique and exclusive collections every year.

In 2017, she became the face and ambassador for the culinary company Vivid Cuisine and began teaching master classes at various international schools. At the end of 2019, she published her first book, "Sweet 12" (the world's first digital book dedicated to seasonal products), a true creative tool that, according to chef Jordi Roca, will revolutionize the traditions of sweet cuisine creation.

Today, in addition to teaching master classes, she directs prestigious gastronomic consultancy and training with Michelin-starred chefs in an exclusive format. In 2022, she was awarded the Gastronomy Talent Award for Best Pastry Chef. She has just published her second digital format book, "Jams, Preserves, and Jellies," filled with techniques, precision, and inspiration. Later she won the Award for Best Pastry Chef in the World 2024 by the Academie Internationale de la Gastronomie Française.