Jordi Butrón is the director, creator and soul of Espaisucre. The space opened in 2000 as the world’s first dessert restaurant and as the first school with specific training in restaurant pastry. Espaisucre unites his two great callings, teaching -because of his formal training in Education- and restaurant pastry -because of his professional development-, in which he is an award-winning world specialist. His time at great restaurants such as El Bulli, Pierre Gagnaire, Jean Luc Figueras, Hôtel de Crillon, Escribà and Michel Bras has given him both a classical and creative training, experience that he has applied to create the well-known Espaisucre Method, a unique and exclusive system of gastronomic creation that Jordi Butrón has developed from its beginnings. During his long career he has received numerous awards, including the Best Pastry Chef of Catalonia Award and the National Gastronomy Award for Best Pastry Chef in Spain.