32 years old, from Turin, a pastry chef with experience in some of Spain’s most renowned Michelin-starred restaurants, and soon-to-be owner of the gastrobar “Glug” in Barcelona.
Throughout the entire interview with Beatrice, I was accompanied by a lingering flavor: that of her plated dessert “Latte Miele”, which I was lucky enough to taste—a composition where honey was expressed as a symphony of flavors and textures. At the time, Beatrice was working as a pastry chef alongside executive chef Alberto Quadrio (also a CAST alum) at Ristorante Cantine Nervi in Gattinara.
Later, she returned to Barcelona, where she has been living for over six years—a city that marked the launchpad of her most significant and formative professional experiences, and soon the home of her own new venture.
Tracing her journey in order: after earning a degree in food technology in Turin, she completed the Advanced Pastry Training Course at CAST in 2016, followed by an internship with Mannori, where she mastered doughs but also realized her future wasn’t in the lab.
Her first role was as chef de partie in London at the Michelin-starred Tudor Room in the Great Fosters Hotel, followed by Hotel Café Royal, and then as pastry chef at Céleri in Barcelona, led by chef Xavier Pellicer, a student of the renowned Catalan chef Santi Santamaria.
Her impressive collection of fine dining experiences includes Tickets by Albert Adrià and Hisop (1 Michelin star), where within two years she rose to head chef a remarkable achievement that confirms her versatility, even as a recognized pastry chef.
Now, she’s ready to take the leap: in April, she will open “Glug” with her partner, chef Ivan—a venue whose format reflects the sum of all their professional and personal experiences, as symbolized by the red cat on the sign. But that’s another story…
I believe my pastry style is the direct result of my varied experiences. What I strive for in my desserts is flavor balance and a seamless connection to the savory part of the meal, as if everything were part of a single narrative thread
INTERVIEW
Passion for pastry often starts early, passed down from a mother or grandmother. Was that the case for you?
Yes, absolutely. For me, it all began with my grandmother—she was like a magnet. Watching her cook was mesmerizing and fascinating. My passion was born from her own love for the kitchen. She was an incredible cook and passed on to me, from a very young age, a deep respect for ingredients, the patience required in the kitchen, and the importance of dedicating time to each dish. On my sixth birthday, I asked for my first illustrated pastry book, and from there, my journey began—full of curiosity, discovery, and constant learning in this magical world.
You’ve worked in some of Spain’s most innovative kitchens, which required both technical precision and creativity to align with each chef’s vision. How would you describe your pastry style, and what defines your plated desserts?
I’d say my pastry style is a direct reflection of the different experiences I’ve had along the way. What I aim for in my desserts is a balance of flavors and a natural continuity with the savory dishes—almost as if they were all part of the same story. I tend to keep sugar levels quite low, so that the dessert feels like a seamless continuation of the meal rather than something heavy or disconnected. Ideally, it should elevate the overall dining experience, not weigh it down.
Everything starts with a flavor pairing that takes shape in my mind—combinations I imagine could work well together. I often enjoy using savory ingredients or vegetables in sweet creations. Dessert is usually the final note of a meal, and it can either enhance the memory of that moment or, if off balance, leave the wrong impression. That’s why I treat it with the same care and intent as every other course.
You began incorporating vegetables into pastry during your time with Xavier Pellicer at Céleri, which was named the best vegetarian restaurant in the world in 2018, also recognized for its focus on circularity and zero waste. What technical challenges does this kind of pastry involve—in terms of taste and texture—and how much space does it leave for creativity?
Working with Xavier Pellicer was probably the most purist form of pastry I’ve ever encountered. It was defined by a minimal use of additives and often relied entirely on plant-based proteins. Since the restaurant is centered around vegetables, desserts also had to feature them as the main ingredient. That alone was a major challenge for me: finding ways to concentrate the flavor and aroma of a vegetable to create a dessert that was balanced, structurally sound, and most importantly—delicious.
That’s where the celeriac semifreddo came from—made using every part of the vegetable, from the root to the leaves. It’s still one of the restaurant’s signature dishes today. That experience opened the door to an entirely new perspective for me. Exploring vegetables in sweet applications became the foundation for developing my own pastry style.
You chose a profession pastry that’s still predominantly male. You’ve held leadership roles on several occasions. Have you found it difficult to be taken seriously as a female pastry chef?
I believe that for a woman in a professional kitchen, the challenge is doubled: twice the effort, twice the pressure, and twice the difficulty in earning respect. I’ve found myself in situations where I felt clearly uncomfortable—from sexist remarks to subtle inappropriate behavior, all meant to assert dominance. In this industry, a woman often has to prove twice as much just to be considered on par, especially in leadership roles, given that most of the team is male.
That said, I’m proud to have earned positions of responsibility with my head held high, always staying humble. Leading the kitchen at Hisop was one of the most fulfilling experiences of my career. But I won’t deny—it was a tough, demanding road to get there.
What has CAST meant to you, and how has it supported your professional journey?
CAST was truly one of the most meaningful experiences of my life—I still think of it with deep affection. It gave me some of the most beautiful, lasting friendships I have today. But more than that, it was the moment I finally took flight: I left my hometown, found my independence, and really discovered who I was and what I was capable of.
It shaped not only the professional I’ve become, but the person as well. And from a technical standpoint, it gave me a strong, solid foundation in pastry—without that, my current style and creations wouldn’t exist. CAST was the starting point that allowed me to tie together everything I would go on to learn in my later experiences.
If I say “Glug,” what’s the first thing that comes to mind?
I’d say: dreams, Ivan, fear, emotions, and happiness. Glug was born from a mix of ideas and wishes that Ivan and I had been nurturing—it’s our vision of the perfect “informal” spot. A place where you can enjoy both savory and sweet dishes, share a good bottle of wine, and maybe listen to a song on the jukebox. That’s exactly what we’re trying to create, and we truly hope people will feel that when they come in.
It’s going to be a fun and dynamic space, with three different counters—three stations—where guests can enjoy small plates, sweet and savory, meant to be shared.
If I’ve understood you well—and I think I have—I doubt this will be enough for you. What would you like to do after Glug?
You’re right—I’m quite restless by nature. I’m always thinking about what’s next, setting new goals for myself. Right now, I’m 100% focused on Glug, but I won’t hide that I have a long-term dream: to make my own wine, from my own vineyard, putting my WSET certification to use. But that’s a distant future. For now, all my energy is going into Glug. Cross your fingers!
