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Paco and Jacob Torreblanca

Born in Alicante, Spain in 1951, Chef Paco Torreblanca is considered by many to be the driving force behind pâtisserie in haute cuisine. At his three patisseries in Alicante, Chef Torreblanca has been clear about his ambition to design the flavour of chocolate. He is fascinated by the possibilities of blending cocoa with spices from all over the world, as well as with principal Mediterranean ingredients, and has even studied and experimented with the use of extra virgin olive oil to replace cocoa butter, creating chocolates with astonishing smoothness.

Chef Torreblanca searches for balance not only in flavour but also in textures of the different elements involved, with combinations of soft, spongy, crisp and others, to surprise and stimulate the palate. When asked about the secret to a perfect sweet, Chef Torreblanca does not hesitate. "Always the raw materials. I've been called a creator of aesthetics, but I prefer to create flavour. The appearance is certainly important, but what really counts is flavour". Chef Torreblanca has been the recipient of numerous accolades, including the Great Prize of the Gastronomic Academy in 2006 and Best Pastry in Restaurant dessert of Spain in 2004. He is the principal of the International School of Pastry Arts and a member of the International Association Relais Dessert.

Chef Jacob Torreblanca’s professional career began at a young age when his father, Chef Paco Torreblanca, sent him to an old friend’s house in Paris. Chef Jean Millet, a pastry maker, forged the professional destiny of Chef Jacob Torreblanca through tenacity, knowledge and dedication.
Country: Spain
Restaurant: International School of Pastry Arts
Hosted at: The Knolls, Capella Singapore

Events Information
Wednesday 17 April 2013 - Saturday 20 April 2013
Epicurean Delights - Act 1

Wednesday 17 April 2013
Vertu Private Dinner With Paco & Jacob Torreblanca

Friday 19 April 2013
Citibank Gastronomic Jam Sessions - Day 1

Friday 19 April 2013
Hearts On Fire Edible Fashion Show & Chocolate Dinner

Monday 22 April 2013
Meat & Livestock Australia Youth Chefs' Day