Francisco’s journey into the world of pastry and chocolate began in Lisbon, where his passion sparked at an early age. What started as curiosity quickly turned into a calling, leading him to work in some of Portugal’s most prestigious kitchens. From 2009 to 2016, he refined his craft in renowned hotels and restaurants, eventually heading the pastry department at places like Fortaleza do Guincho (Relais & Châteaux – 1 Michelin star) or Restaurante Tavares Rico (1 Michelin star). 

In 2016, Francisco made headlines by winning ADN Pasteleiro, Portugal’s first professional pastry competition — a milestone that opened new doors. Soon after, he embraced a bold challenge: leading the pastry team at MB Restaurant (2 Michelin stars) in Tenerife, Spain. 

A year later, Belgium became his new home as he joined the Callebaut Chocolate Academy team, immersing himself in the heart of the Finest Belgian Chocolate. Today, Francisco leads the Callebaut Chocolate Academy Belgium with a clear mission: to inspire, educate, and elevate the craft of chocolate and pastry worldwide. Under his guidance, the Academy has become a hub of creativity and innovation, where chefs and artisans come together to explore new techniques, trends, and flavors. His leadership is driven by a passion for excellence and a commitment to shaping the future of chocolate artistry—one creation at a time.