From Madrid to Michelin: The Beginning
Javier Guillén’s passion for pastry began at the School of Hotel Management and Tourism in Madrid. His first role was at the prestigious Casino de Madrid (Michelin-starred), where he worked alongside culinary legend Ferran Adrià, setting the stage for an extraordinary career.
Five Years of Creativity with Oriol Balaguer
After a stint at Amparito Roca in Guadalajara, Javier moved to Barcelona to join Oriol Balaguer. For five years (2000–2005), he showcased his talent worldwide, leading demonstrations in Singapore, Mexico City, San Francisco, and Tokyo. He also worked at Oriol Balaguer Tokyo and completed a season at El Bulli, the world’s most celebrated restaurant (three Michelin stars).
New York, Paris and Valrhona: A Global Journey
Javier’s next chapter took him to New York, where he contributed to two acclaimed restaurants praised by David Bouley as among the best modern dining spots. He also collaborated with Catering Tentation (Potel & Chabot), delivering luxury experiences. Back in Europe, Javier joined Pierre Hermé in Paris before becoming part of Valrhona’s L’École du Grand Chocolat in Tain-l’Hermitage. Later, he served as Pastry Chef for Valrhona Spain and Italy, leading courses and demonstrations for six years.
Entrepreneur and Educator: Sharing Chocolate Art Worldwide
In 2013, Javier launched Cacaunoir, his own chocolate boutique in Brazil, followed by a bespoke pastry consultancy. Today, he delivers over 30 masterclasses and 15 live demonstrations annually across the globe, inspiring chefs with his expertise in chocolate artistry and modern pastry techniques.