Javier started his career as a Pastry Chef studying at the School of Hotel Management and Tourism in Madrid. He took his first job at Casino de Madrid (**Michelin stars), where he had the opportunity work with Ferran Adrià.
After that he took his first job as Pastry Chef at Amparito Roca in Guadalajara before he moved to Barcelona to work with Oriol Balaguer, where he spent 5 years (2000-2005) doing demonstrations and exhibitions in Singapore, Mexico DF, San Francisco (USA) and Tokyo. He also went to Oriol Balaguer Tokyo and had the opportunity to work during one season at El Bulli, the world’s best restaurant (***stars Michelin).
In New York he worked in two well-known restaurants that were nominated by David Boule as ‘one of the best modern restaurants in New York’. He also had the opportunity to work at Catering Tentation (Potel & Chabot), a very high level and luxury catering.
Back in Europe, Javier worked at Pierre Herme, in Saint Sulpice, Paris, until he joined the Valrhona l’Ecole du Grand Chocolat at Tain L’Hermitage, and then he took the position of Pastry Chef for Valrhona Spain and Italy during 6 years, doing demonstrations and courses all over the country.
In 2013 he opened his own chocolate boutique shops called Cacaunoir in Brazil followed by his own consulting pastry concept providing more than 30 masterclasses and 15 demos around the world a year.