Camilo Pardo is a pastry chef, baker, chocolatier, and gelato maker with over 11 years of experience in the industry. Currently, he serves as Manager and Partner at BETA5 Chocolate Lab, where he leads innovation, product development, and creative direction in the world of chocolate and pastry.

He specializes in artisanal chocolate, focusing on long-shelf-life bonbons, formulation, and avant-garde techniques. His expertise also extends to boutique pastry and artisanal gelato, developing products aligned with modern trends, high quality, and shelf-life optimization. His profile is further complemented by solid knowledge in artisanal baking, sourdough, and viennoiserie.

Throughout his career, he has worked as an educator, academic coordinator, and production lead in pastry shops, bakeries, and restaurants, standing out for his leadership skills, team training, and management of creative processes.

Camilo has participated in over 13 international training programs, consolidating a global vision of the gastronomic sector. In 2025, he was honored with the award for Best Chocolate Cake in Colombia, granted by Torreblanca (Alicante, Spain). He also currently serves as a Consultant Chef for the cocoa and chocolate brand Barry Callebaut.

His professional focus is oriented toward innovation in the food industry, developing high-quality products with excellent shelf life that align with global market trends.