Who is Joanna Artieda?

Pastry chef and creator of sweet experiences

She was born in Pamplona, in 1989  and was raised in a family bakery.
After graduating from the School of Arts, she decided to study gastronomic restoration (cook and pastry). As a student, in the year 2005, she was awarded the prize as the best national pastry work in Spain. From then onwards, destiny and a clear vision and ideas, led her to work in some of the best restaurants in the world, in restaurants with Michelin stars, within and out of Spain.
A versatile chef who is aware that her curiosity, sacrifice and self-demand -always present in her personal and professional evolution- have helped her get an extraordinary mastery over cooking and pastry techniques. Thanks to this technique control, she has been able to develop and create a style in pastry with lots of personality. In the year 2016, she was proclaimed the Best Spanish Chef (first woman to be so highly awarded) and joined the creative team of the chef  Albert & Ferrán Adrià along with the Cirque du Soleil.
At the beginning of the year 2017, she was designated as one of the 10 dessert cooks  who marked trends in the world and some time later, she landed in Barcelona to form part of the teaching team of Hofmann. Throughout her career, she has been awarded more than twelve prizes. During such a year, she created her brand of turron, Sô kô lá; a new concept for Christmas with unique and exclusive collections every year.
In the year 2017, she was incorporated as the image and ambassador for the cook company Vivid Cuisine, and she started to give master classes in different international schools. By the end of the year 2019, she published her first book, Sweet 12 (first digital book in the world, dedicated to seasonal products). An authentic creative tool that, according to chef Jordi Roca, will revolutionize the cornerstone of the creation of sweet cuisine.
Today, along with offering master classes, she leads prestigious counseling and sweet gastronomic education with Michelin stars, in an exclusive way. This 2020, she incorporates as creative of the INDPT group in the Arab Emirates. He has just published his second book in digital format "Jams, Jams and Jellies" with techniques, precision and inspiration in sweet preserves.

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