Estamos orgullosos de trabajar con algunos de los mejores chefs y chocolatiers, representando nuestra marca alrededor del mundo en eventos, workshops y creaciones increíbles.

Santiago Cueva

Santiago Cueva is an Ecuadorian pastry chef and chocolatier. He has studied all the vanguard techniques of pastry restaurant with a sensory analysis specialty. Santiago has enriched his experience with renowned chefs and restaurants around the world like Chef TETSUYAS in Sydney or COMERC 24, a 1 Michelin star restaurant in Barcelona. Santiago Cueva is República del Cacao Executive Chef since 2014 and he has distinguished himself leading many trainings and workshops internationally (USA, Dubai, China, Latin America).

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Natividad Toledo

Her practice starts in the kitchens of different hotels and restaurants in Ciudad de México. She worked and studied for a year in the Principality of Monaco as an intern of the Turquois Foundation, improving her knowledge in the fine chocolate shop at the Paris Hotel and at Alan’s Ducasse restaurant Louis XV. Some time later, she worked in the development, opening and direction of her own gourmet chocolate shop. Natividad has been a part in the team of documentary investigation for difusion programs of mexican gastronomy.

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Javier Guillén

Javier started his career as a pastry chef studying in the School of Hotel Management and Tourism in Madrid. He then moved to Barcelona in order to work with Oriol Balaguer, where he spent 4 years, doing demonstrations and exhibitions in Singapore, Mexico DF, San Francisco (USA) and Tokyo. He had the opportunity to work as an intern during one season at El Bulli, the world best restaurant, 3 stars Michelin. In 2013 he opened a consulting pastry concept.

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GONZO JIMENEZ

El Chef Gonzo Jiménez nació en el norte de Argentina, en una casa española rodeado de buena comida y grandes cenas familiares. A los 17 años comienza a trabajar en restaurantes y se enamora del mundo culinario. Se inscribió en la escuela de cocina y pastelería en Buenos Aires. Tras completar sus estudios, ha viajado alrededor del país trabajando para hoteles de 5 estrellas y chefs célebres.

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GUSTAVO SAEZ

Gustavo Saez es un chef Chocolatier especializado en pastelería y chocolateria, nacido en la ciudad de Guayaquil- Ecuador y con una excelente trayectoria. Se inició como técnico en cocina internacional en la Escuela de la Chef en Guayaquil. Se especializó en el arte del chocolate en la Chocolate Academy de Barcelona. Actualmente trabaja como CEO de Cacao Atelier y es Chef Consultant para República del Cacao.

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JULIANA AGUIRRE

She was an industrial designer before discovering her true passion: creating delicious sweets and desserts. Juliana started her career in the Mariano Moreno Culinary Institute of Bogotá-Colombia. She has mastered her expertise with several advanced pastry courses. She believes that an amazing gastronomical experience can really change the emotional state of a person. She worked as a baker in Corteza Bakery Bogotá as well as an assistant cook for pastry production in the Hilton Hotel Bogotá. Currently she works as República del Cacao Corporate Chef in Colombia.

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"El chocolate República del Cacao es romántico. Genera amor desde las personas que lo fabrican hasta las personas que lo degustan."

ERIK LANDEGREEN, CHOCOLATERO PROFESIONAL

"REPÚBLICA DEL CACAO ES UNA MARCA CON CARACTER, ORIGEN Y CALIDAD."

JAVIER GUILLÉN, CHEF PASTELERO Y CHOCOLATERO

"República del Cacao trabaja con personas indígenas y algunas de estas fincas tienen más de 100 años"

JUSTIN ZASLOW, PIERRE'S CHOCOLATE
NOTICIAS

We are a communication platform that integrates diverse knowledge shared by the different actors of the cocoa value chain and contribute to this exciting world of chocolate.

PRODUCTOS

Tenemos el mejor cacao del mundo directo de nuestro hogar: América Latina. Nuestra azúcar es la panela conocida como azúcar orgánica sin refinar y nuestra leche es producida por pequeñas comunidades de productoras de leche. Por eso y más es que nuestro chocolate es tan delicioso.

COMUNIDAD

Let’s change the world one cacao bean at a time. We create alliances with local producers to strengthen traceability and promote the preservation of artisanal techniques, developing sustainable production of fine aroma chocolates.


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