Pastry Chef Jordi Butrón of Espaisucre - Biography

Barcelona, Spain

July 2010

Considered a true innovator in the world of pastry, Jordi Butrón has been pushing the frontiers of the field since the early 1990s. At a time when the French were dominating the art of pastry with sweet, meticulously presented confections, Butrón was creating extraordinary taste sensations by combining sweet and savory in a single dish, and alternating the two over a multi-course tasting menu.

Espaisucre is the brainchild of Jordi Butrón and partner Xano Saguer, both promoters and developers of a new way of restaurant-style pastry. In February 2000 the team opened the acclaimed Espaisucre pastry school in Barcelona, where Butrón teaches his avant garde approach to the field. The public can sample his developments at the restaurant – which, founded in 2000, was possibly the first dessert restaurant in the world – where he pursues the risky but meditated goal of breaking dessert boundaries.

As one of Spain’s foremost pastry chefs, Butrón has received numerous national and international awards, including “Spain’s Best Pastry Chef” in 1998, 2004, and 2006; “Professional of the Year” from the Academia Catalana de Gastronomía in 2003; and the 2006 “Pastry Chef of the Year” from Vino + Gastronomía magazine. He is a mentor and hero to the younger generation of boundary breaking pastry chefs in Spain, America, and elsewhere, who are stripping pastry of its rules and creating a whole new repertoire of ingredients, flavors, and techniques.