Meet the Chef – ep. 6 – featuring Juan Grassano
In this episode, we had the honor of hosting Juan Martín Grassano, a teacher and specialist in pastry and chocolate making from the Institute Gato Dumas. Who 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.
– Juan Grassano
Juan Grassano began his culinary journey in 2005 when he enrolled at 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, he spent time in Brazil, broadening his professional perspective, before returning to the Gato Dumas Institute, this time as a member of the pastry arts faculty, sharing his passion and knowledge with new generations.
In 2020, Grassano decided to specialize in chocolate making, a universe that captivated him with its combination of technique and creativity. For him, mastering chocolate involves understanding its origin, its 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 training future professionals. He considers chocolate, beyond its indulgent side, to be culture, science, and living tradition.
Contact him at:
- Instagram @jgchocolates
- Instagram @gatodumasuy
