Ricardo Vélez

When he was a child, his mother gave him a children's recipe book that sparked his curiosity about the world of confectionery.

After training at the Escuela Superior de Pastelería de la Comunidad de Madrid, he took several courses with the French chocolate company Valrhona and worked in various establishments, including the restaurant Lhardy.

In 2006, one of his dreams came true: Moulin Chocolat was born, a patisserie from which he revolutionises the most refined palates. In 2015, the Moulin Chocolat family expanded with the opening of the Moulin Estudio del Chocolate, a workshop where he continues to develop his passion for this product.

He has published the book Sensaciones dulces and has won several awards, including Best Pastry Chef in Spain 2014 (RAG) and the Prix au Chef Pâtissier International Academy of Gastronomy 2017.

Ricardo Vélez's Pâtissier is his new project.