Pastries
Carito Lourenço
At the age of 17, he began his culinary training. He combined his studies as a Gastronomy Technician in Mendoza, Argentina with work in event halls and restaurants.
She studied a postgraduate degree in Kitchen and Pastry Management and a Master’s Degree in Food and Beverage Management at the Centro Superior de Hotelería y Turismo in Valencia and started as head pastry chef at the «Submarino» restaurant in Valencia. After two years he did a «stage» in the restaurant «El Poblet» of Quique Dacosta in Denia, with 2 Michelin stars.
Later, he held the position of chef de partie at «Quique Dacosta Restaurante» in Denia and later as head chef at «Vuelve Carolina» and «El Poblet» in Valencia.
Today, together with Germán Carrizo, he develops gastronomic advice and focuses his efforts on his own two restaurants: Fierro and Doña Petrona. In addition to managing these projects, she collaborates in the publication «PastryRevolution», by Montagud Editores.
Además de dirigir estos proyectos, colabora en la publicación «PastryRevolution», de Montagud Editores.
