Andrea Lopez
Corporate Chef Republic of Cocoa
Andrea López studied Culinary Arts and Food and Beverage Management at the Universidad San Francisco de Quito in Ecuador, and then specialized in French Culinary Arts at the Institut Paul Bocuse and Chocolate Mastery at L’École Valrhona in France.
Her excellence and passion for the profession led her to become part of one of the most recognized French restaurants in Ecuador, Chez Jerome, and then to become Sous Chef and Pastry Chef at Marcus Restaurant.
Today Andrea is Corporate Chef for República del Cacao. Among her roles are: Courses and master classes, validation of uses and applications of new products, recipe development, international trainings, and events.
“Pastry and chocolate making have gone from being my profession to my passion and my daily life. It's the medium through which I can express my creativity, my way of thinking and feeling. I have fun, I laugh, I stress, I worry, I get surprised, and I discover; I love all of that. Pastry and chocolate making are now part of my life and who I am.» – Andrea López
