About Andres Lara
“I love my job. It’s only if you’re passionate about your craft that you can enjoy being a chef. I feel once I step into the kitchen, I am in my comfort zone. It helps to be in your Zen space, where you can be creative and express yourself.” A well-traveled pastry maestro with global exposure, Andres Lara offers extensive experience and a unique perspective to his students. His training at the prestigious French Pastry School in Chicago gave him a deeper understanding of the world of refined pastry and its science and technology. Early stints in Spain under Paco Torreblanca, and in Shanghai under Eric Perez inspired a love for both learning and travel. Continuing to work with renowned pastry chefs from all over the world, Lara developed a unique style that reflects sophistication and elegance. Students can see influences from his time working at Bagatelle in Norway, El Bulli in Spain, Noma in Denmark, and Iggy’s in Singapore in his innovative and dynamic creations. Andres was Cacao Barry’s Regional Chef for Asia-Pacific and was on the opening team for the Chocolate Academy™ Tokyo. He taught classes for Cacao Barry all over Asia, as well as in Europe, and North and South America before heading to Cacao Barry in Canada in the role of Creative Innovation Chef. Chef Lara’s latest stop is in Las Vegas, Nevada where he is Head Chef at Melissa Coppel’s Chocolate and Pastry School.