Jordi Puigvert Colomer was born on January 11th 1977 in Olot (Girona, Spain). His parents used to run a family hotel and restaurant inaugurated four generations before. He therefore grew surrounded
by high-end ingredients and fine cuisine,
which he wholeheartedly worships now.
He studied at the Culinary and Tourism School of Girona, with teachers like Salvador Brugués, Carme Picas or Gonzalo Herrero among others. He worked at different restaurants, out of which El Celler de Can Roca stands, where he did an internship supervised by Damian Allshop. Then he traveled to Barcelona and ended up working at the dessert restaurant EspaiSucre for one year, alongside Jordi Butron and Xano Saguer. His career went on at the restaurant Abrevadero (currently Alkimia), owned by Jordi Vilà and Sonia Profitós, and Grupo Boira, managed by Quim Hugas, where he had the chance to develop new seasonal products targeted at restaurants and cafeterias with a different touch. He finally went back to Olot to join the team at the restaurant Les Cols (awarded one Michelin star then, currently two), where he stayed for 5 years as chef de pâtisserie working side by side with Pere Planagumà, chef de cuisine, under the command of Fina Puigdevall and her husband Manel Puigvert.
There he would shape his style and his own way to conceive the dessert. Once his training period came to an end, Jordi Puigvert started a new career, but this time as a teacher in the same school in Girona where he had studied before. Soon afterwards, he set up his own company, Sweet’n Go, and became a consultant and demonstrator for different brands like Sosa Ingredients, Chocolates Michel Cluizel, Sicoly and La Rose Noire and started traveling the world (he now speaks five languages). At this stage, he met Quico Sosa, with whom he soon shared his view of gastronomy and ingredients. This close relationship would be the key to the development of numerous techniques and product which are now to be found in this very book.