Xavier González, born in Vilafranca del Penedès, discovered his passion for cooking and pastry at an early age. He studied Culinary Management at the IES Martí Dot and later specialised in pastry and chocolate at the Sant Ignasi School in Barcelona.
After working in several restaurants, he spent a year and a half at Casa Vives, one of the leading pastry shops in Barcelona, where he further developed his chocolate and pastry skills.
In 2017, he joined Chocolate Academy Barcelona as a stagiaire, and in 2018 he became a full member of the team. During the following years, he continued developing his technical expertise through the courses and seminars organized by the Academy, guided by internationally renowned chefs, while discovering the world of chocolate first-hand.
As Head of Production at Chocolate Academy Barcelona, he coordinates the stagiaire team and supports the daily production and educational activities of the Academy, while also beginning his journey as an instructor.
From 2019, he also became part of the Cacao Barry Lab, led by Ramon Morató, where he actively collaborates on different research and development projects. Among these initiatives, he contributes to strategic projects such as the annual development of pastry and chocolate creations presented within the Relais Desserts organization in France every September.
In recent years, he has continued collaborating closely with the Academy, teaching his first chocolate courses at Chocolate Academy Barcelona and actively contributing to The One Chocolate Master Program, a three-week intensive course for chocolate professionals worldwide held annually at Chocolate Academy Barcelona.
More recently, Xavier has taken a further step in his professional development by teaching his first online courses within the Digital Academy, sharing his knowledge with a wider international audience
