About me

My name is ANA DE LA FUENTE, a professional pastry chef passionate about flavour, storytelling, and shared experiences.

I support companies in the design and facilitation of culinary team-buildings, immersive workshops, and tailor-made experiences aimed at strengthening team cohesion, boosting creativity, or enhancing brand image.

Through these projects, I combine my technical culinary expertise with over 15 years of experience in project management, event coordination, and professional training, acquired in high-demand sectors such as luxury hospitality, automotive, and gastronomy.

A former project manager in the automotive industry, I led multicultural teams in France and China.
In 2018, I launched my entrepreneurial journey. Trained at Le Cordon Bleu Paris, I worked in the pastry brigades of Hotel de Crillon and Lutetia, where I brought together two worlds I love: project excellence and culinary artistry.
Today, I design meaningful and sensory-driven experiences that breathe new life into collective work.

For me, pastry is more than a product — it's a way to create bonds, tell stories, build trust, and make lasting memories.

I’ve chosen to offer workshops that combine aesthetic appeal, balance, and purpose, working with natural, seasonal ingredients, and favouring low-processed, mindful pastry-making.

I explore textures, play with aromas, reduce sugar, lighten fats — without ever compromising on pleasure.

These workshops are spaces of connection and delight, where technical precision meets team-building goals: cohesion, communication, and shared engagement.