Meet the Chef - ep.6 - featuring Juan Grassano
In this episode, we had the honor of welcoming Juan Martín Grassano, teacher and specialist in pastry and chocolate at the Gato Dumas Institute. He takes us on a journey of reflection and knowledge about himself and the pastry world.
"Chocolate has a lot of history, it has a lot of present because there is a lot of applied science right now and an uncertain future."
- John Grassano
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.
Juan Grassano began his journey in the kitchen in 2005, when he entered the Gato Dumas Institute in Uruguay. During his formative years, he gained experience working in restaurants and hotels in Montevideo, where he learned about organization and the demands of the real world. Later, she spent time in Brazil, broadening her professional perspective, until she returned to the Gato Dumas Institute, this time as part of the pastry teaching team, transmitting her passion and knowledge to new generations.
In 2020, Grassano decided to specialize in chocolate, a universe that captivated him for its combination of technique and creativity. For him, mastering chocolate involves understanding its origin, timing, humidity and temperature, as well as its history and cultural value. This comprehensive vision allows him to transform each preparation into a true work of art.
Today, Juan Martín Grassano is recognized for his ability to unite tradition and innovation, and for his commitment to the training of future professionals. He believes that chocolate, beyond its indulgent side, is culture, science and living tradition.
Contact him at:
- Instagram: @jgchocolates
- Instagram: @gatodumasuy
