Carles Mampel

Carles Mampel


At the age of 13, Chef Mampel begins his apprenticeship at La Divina Pastora in Barcelona, under the guidance of Archbishop Francisco Anglada. In 1984 he works as an apprentice at the Art Bó patisserie. Between 1985 and 1987 he was in charge of the Fleca Portell patisserie, and then served as the Head Chef in Pastry and Catering in 1990 at Coma.

At the age of 22 he opens his first pastry shop in Barcelona, a project he leaves seven years later to continue his education in an internationally famous patisseries in France, including the Chocolaterie Maison Caffet, with Pascal Caffet (MOF), Begrem with Olivier Bajard (MOF) and Riederer with Philippe Segond (MOF).

In 2005 he founded the Obrador Bon Sucre in Barcelona, which later became part of the Bubo pastry shop chain. In June 2005 he founded the world renown Bubo in Barcelona in collaboration with Grumax Design Studio, where the concept of “boutique” patisseries was born. For 12 years he was responsible for the creative and productive aspect of the company. The first patisseries then led to the creation of six more – a total of four in Barcelona, two in the United Arab Emirates and one in Tokyo, which he also headed.

In July 2017 he leaves this work to devote himself to his role as a consultant and trainer and to hunt down other solo projects.

He has also served as a consultant and trainer in various companies such as Valrhona, Ravifruit, Pavoni Italia, Elle & Vire Professional, Sosa Ingredients, Solegraells or Iceteam, and has collaborated with schools both locally and internationally, conducting Masterclasses, including the EPGB (Barcelona), Ecole Bajard, Espai Sucre (Barcelona) and L’Ecole Valrhona (Tokyo & Brooklyn).