Ramon Morató is internationally acclaimed for his cerebral and creative approach to pastry, where flavor logic meets molecular precision. Originally trained in Barcelona, he gained fame with his groundbreaking book Chocolate, considered one of the most comprehensive technical pastry volumes ever published. As Creative Director of Cacao Barry, he leads global R&D for chefs, develops new product applications, and explores the scientific and emotional dimensions of pastry. With a refined and generous teaching style, Morató inspires a generation of chefs to think critically and push the boundaries of flavor, structure, and innovation.