Santiago Cueva is an Ecuadorian pastry chef and chocolatier. He has studied all the vanguard techniques of pastry restaurant with a sensory analysis specialty. Santiago has enriched his experience with renowned chefs and restaurants around the world like Chef TETSUYAS in Sydney or COMERC 24, a 1 Michelin star restaurant in Barcelona. Santiago Cueva is República del Cacao Executive Chef since 2014 and he has distinguished himself leading many trainings and workshops internationally (USA, Dubai, China, Latin America).FIND OUT MORE
Her practice starts in the kitchens of different hotels and restaurants in Ciudad de México. She worked and studied for a year in the Principality of Monaco as an intern of the Turquois Foundation, improving her knowledge in the fine chocolate shop at the Paris Hotel and at Alan’s Ducasse restaurant Louis XV. Some time later, she worked in the development, opening and direction of her own gourmet chocolate shop. Natividad has been a part in the team of documentary investigation for difusion programs of mexican gastronomy.FIND OUT MORE
Javier started his career as a pastry chef studying in the School of Hotel Management and Tourism in Madrid. He then moved to Barcelona in order to work with Oriol Balaguer, where he spent 4 years, doing demonstrations and exhibitions in Singapore, Mexico DF, San Francisco (USA) and Tokyo. He had the opportunity to work as an intern during one season at El Bulli, the world best restaurant, 3 stars Michelin. In 2013 he opened a consulting pastry concept.FIND OUT MORE
Chef Gonzo Jimenez was born in Northern Argentina, raised in a Spanish household surrounded by good food an long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for 5 star hotels and celebrity chefs.FIND OUT MORE
Gustavo Saez es un chef Chocolatier especializado en pastelería y chocolateria, nacido en la ciudad de Guayaquil- Ecuador y con una excelente trayectoria. Se inició como técnico en cocina internacional en la Escuela de la Chef en Guayaquil. Se especializó en el arte del chocolate en la Chocolate Academy de Barcelona. Actualmente trabaja como CEO de Cacao Atelier y es Chef Consultant para República del Cacao.FIND OUT MORE
She was an industrial designer before discovering her true passion: creating delicious sweets and desserts. Juliana started her career in the Mariano Moreno Culinary Institute of Bogotá-Colombia. She has mastered her expertise with several advanced pastry courses. She believes that an amazing gastronomical experience can really change the emotional state of a person. She worked as a baker in Corteza Bakery Bogotá as well as an assistant cook for pastry production in the Hilton Hotel Bogotá. Currently she works as República del Cacao Corporate Chef in Colombia.FIND OUT MORE
"República del Cacao chocolate is romantic. It generates love from the people who make it to the people who enjoy it.”
“REPÚBLICA DEL CACAO IS A BRAND WITH CHARACTER, ORIGIN AND QUALITY.”
“República del Cacao are working with indigenous people and some of these farms go back hundreds of years.”
We have the world’s finest cacao from our home: Latin America. Our sugar is panela an unrefined traditional organic sugar and our milk is produced by small communities of dairy farmers. No wonder our chocolate is so delicious.
Let’s change the world one cacao bean at a time. We create alliances with local producers to strengthen traceability and promote the preservation of artisanal techniques, developing sustainable production of fine aroma chocolates.
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