“In the Pastry world, chocolate has an essential function. So much that, for all professionals, it is one of the ingredients that attracts and motivates us the most. And if its manipulation is carried out optimally, its results can be extraordinary with immense range of possibilities.” 


Laura discovered her passion for pastry at a very young age, baking cakes, cookies and sweets.

She studied Pastry in 2006 at Instituto Argentino de Gastronomia dedicating her professional career to the hospitality industry as a Pastry Chef for almost 15 years. 

She has been working with the Hyatt Hotels in Argentina, Brazil and UAE and was part of the task force in hotel openings in Latin America.

Motivated by the challenges and to continue developing herself, she has taken a new career direction towards the world of chocolate and possibilities it offers to expand her creativity and love for working with chocolate.

Cat lover and travel enthusiast, exploring new cultures and people, in her free time she likes to read, swim and eat.