Trained at the CETT, where he perfected his knowledge in chocolate with the Master of Chocolate de l'EPGB de Barcelona in 2017, Albert Daví is a young pastry chef who combines talent, creativity and a great passion for pastry and chocolate.

His professional career has led him to work in first class restaurants such as Chez Jean in Paris (1 Michelin star) and in reference bakeries such as Dolç par Yann Duytsche in Barcelona, to finally perform a fantastic job as a pastry and bakery technician in IREKS during the last 4 years.

Albert Daví joins Chocovic as technical advisor and professor at the Chocolate Academy Barcelona^TM. Its mission is to offer technical and creative support to Chocovic to help it grow in the national and international markets.