Albert Davi is a seasoned pastry chef and technical expert specializing in chocolate, bakery, and pastry innovation. Currently a Technical Chef at Barry Callebaut, he delivers hands-on training, product development, and technical demonstrations across international markets. With a Master in Chocolate from EPGB Barcelona and advanced training from Espai Sucre, Albert combines deep culinary knowledge with creative precision. His career spans Michelin-starred kitchens like Restaurant Coure in Barcelona, and technical leadership roles at IREKS, where he developed bakery solutions tailored to market trends. Fluent in Catalan and Spanish, and proficient in English, Albert is known for his ability to bridge gastronomy and industrial applications.
