Other
Ramon Morató
Pastry Chef
- Discipline
- Other
i. Biography
The Making
Chocolate and pastry work at this level depends on control: ingredient function, flavor logic, structure, and repeatable technique. Ramon Morató’s training at Harvard University sits in the record as part of that technical formation. Since 1998, the education side of the craft has been formalized through his role as director of Aula Chocovic, currently Chocolate Academy of Barry Callebaut, where the work is the transmission of chocolate practice to working and aspiring chocolatiers. Product development in chocolate requires a separate discipline from classroom instruction: formulation, application, and the ability to move ideas into professional use. At Cacao Barry, Ramon Morató holds the roles of Global Innovation Leader and Creative Director, positions tied to innovation within chocolate and pastry practice.
The Practice Today
Contemporary chocolate and pastry science is built on the handling of ingredients as systems, not decoration. In his current roles at Cacao Barry, Ramon Morató works as Global Innovation Leader and Creative Director, with a stated focus on flavor and molecular precision. The craft register here is technical: understanding ingredient behavior, applying structure to flavor, and using chocolate as a medium with defined limits and possibilities.
Signature
Signature pastries include Lemon Curd, Haiti finger food dessert, and Lemon.
The Record
Recognition in this field has attached both to technical practice and to the ability to document it for other professionals. Ramon Morató’s book 'Chocolate' was awarded the World's Best Pastry Book at the Gourmand Cookbooks Awards in 2007. In 1997, he was named Spain's Best Master Pastry Chef. He has also received the Premi a la Millor Trajectòria Professional. The through-line is applied pastry science: chocolate education, innovation work, named preparations, and professional recognition held together by ingredient knowledge and structured technique.
Profile updated July 2026
FAQ
Asked of Ramon
What does Ramon Morató do now?
Ramon Morató is global creative innovation leader / Creative Director of Cacao Barry.
Where did Ramon Morató train or study?
Ramon Morató trained at Harvard University.
What recognition has Ramon Morató received?
World's Best Pastry Book award (Gourmand Cookbooks Awards) for 'Chocolate' (2007).
