Born in Rheinfelden, Switzerland, she spent all her childhood summers amongst the smells that her mother brought back with her from the Graf Patisserie where she worked. Out of the shopfront windows filled with bonbons, chocolates and coloured marzipan figurines, her passion for pastry and chocolate was born. During her uninterrupted 25+ year career, chef Sonia Andrés has been able to demonstrate this passion for her work whilst cultivating her teaching profession.
After studying at the “Escuela de Panadería y Pastelería” (The Bread and Pastry School) in Valencia, she continued studying different courses with the likes of Paco Torreblanca, Eric Ortuño and Saray Ruiz amongst others. She began working in various Valencian patisseries moving through the ranks (Pastissería Martí, Pastelería Llopis etc.) until in 2006 when she decided to make the leap and move to Madrid in search of new professional challenges: first, in the most classic of Madrid pastry establishments like, “El Horno de San Onofre”, and later, in the central kitchen of the Vait patisserie.
For the last 11 years she has worked as head patissier at Moulin Chocolat, where she was able to learn about gourmet French pastry in great detail, dominating dough techniques, pastries, chocolate and ice cream. She has also given a diverse range of courses at The Pastissier, where, from time to time, she attended as an external chef that also gave class.
Sonia is a person who enjoys working in a team, does not see limits when it comes to learning from her colleagues as well as sharing all her knowledge with her students.