Valrhona Inc is thrilled to announce the appointment of Chef Guillermo Corral as the new Sosa Pastry Chef and Research & Development Specialist within the US team. Chef Corral brings a wealth of experience and a passion for innovation that aligns perfectly with Sosa’s commitment to excellence and creativity in the world of pastry.
Born in the cradle of modern gastronomy, Chef Corral always knew his passion lay in the culinary arts. Growing up in a Franco-Spanish family, he was immersed in the rich traditions of both Spanish and French cuisine from an early age. While other children played in the garden, he preferred to spend his time in the kitchen, learning from his grandmother, uncles, and parents.
At just 14, Chef Corral began working in a professional kitchen, and by 16, he was training at the renowned Joviat hostelry school in Manresa. His early career included working as a commis at the Michelin-starred Lluçanes Restaurant, where he developed a deep respect for local ingredients.
Chef Corral’s journey continued as a banquet chef at Mon Sant Benet, where he honed his skills in menu creation and event management. He later joined the prestigious Hotel Arts in Barcelona, further developing his expertise in a large-scale culinary environment.
In 2011, Chef Corral returned to a gastronomic kitchen at the 3-star Michelin Lasarte restaurant under the esteemed Chef Martin Berasategui. It was here that he refined his meticulous technique and dedication to excellence.
In 2013, Chef Corral embraced a new challenge by joining Sosa Ingredients, where he has been instrumental in spreading the company’s philosophy worldwide through his work in the export department.
In his new role at Sosa, Chef Corral will lead the development of new pastry products and techniques, collaborating with chefs and culinary professionals across the United States. His work will focus on enhancing the Sosa brand’s offerings and supporting Sosa’s mission to inspire and empower chefs with the finest ingredients and cutting-edge culinary solutions. “We are excited to welcome Chef Guillermo Corral to our team,” said Benjamin Brito, General Manager of Valrhona Inc. “His creativity and dedication to the craft of pastry will undoubtedly elevate our offerings and inspire our partners and customers. We look forward to seeing the innovative contributions he will bring to our R&D efforts.”
Chef Corral expressed his enthusiasm for joining Sosa, stating, “I am honored to be part of such a renowned company that values quality and innovation. I look forward to working with the talented team and contributing to the exciting developments in the world of pastry.”
About Sosa:
SOSA Ingredients is a world-leading manufacturer and distributor of premium ingredients for cooking and pastry-making. We support food professionals in creating the gastronomy of the future with a range of natural, ethical ingredients.
Founded in 1967, Sosa Ingredients still operates in Catalonia, Spain, offering a wide range of products designed to meet chefs’ needs and ambitions in more than 80 countries. Sosa Ingredients include freeze-dried fruit, fruit powders and pastes, texturizing agents, colorants, flavorings, and technical sugars. We aim to constantly improve and innovate, working towards more ethical gastronomy and to support the world’s top chefs in their endeavors with our technical expertise.
Sosa Ingredients are developed with contemporary cuisine’s four foundational principles in mind: more texture and more flavor; less fat and less sugar.
With Sosa Ingredients, all your sweet and savory dreams can now come true.
For more information, visit Sosa Ingredients at https://www.valrhona.us/partner-brands/sosa-ingredients
About Valrhona Inc:
Valrhona Inc is a leader in the world of fine chocolate and pastry ingredients, dedicated to providing chefs with the highest quality products and innovative solutions. With a commitment to sustainability and excellence, Valrhona continues to inspire culinary professionals worldwide.
For more information, visit Valrhona at https://www.valrhona.us/
