Andrea Lopez
Corporate Chef República del Cacao
Andrea López studied Culinary Art and Food and Beverage Management at the Universidad San Francisco de Quito in Ecuador and later specialized in French Culinary Arts at the Institute Paul Bocuse and in Chocolate Mastery at L'Ecole Valrhona in France.
Her excellence and passion for her profession led her to become part of one of the most renowned 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 become my passion and my day to day life. It is the means by which I can express my creativity, my way of thinking and feeling. I have fun, I laugh, I stress, I worry, I surprise and discover, I love it all. Pastry and chocolate making are now part of my life and who I am." - Andrea López
