Eric Ortuño is a leading figure in modern Spanish pastry, blending French technique with Mediterranean creativity. After training under MOF chefs and working with Yves Thuriès, he led the pastry program at Hofmann Barcelona for nearly two decades. In 2019, he co-founded L’Atelier Barcelona, a dual pastry school and boutique celebrated for refined viennoiserie and minimalist aesthetics. Ortuño’s vision bridges tradition and forward-thinking design, earning accolades for the best croissant and best biscuit in Spain. He continues to shape the next generation of pastry through education and innovation.