Originally from the Valencia region of Spain, Jospi Collado is a young pastry chef whose career already has a distinctly international dimension. After training with renowned Spanish chef Martín Berasategui, he gained further experience in Ireland before moving to Lyon, where he worked alongside pastry chef Nicolas Pépin and developed his expertise in working with the city’s iconic pink praline.
His talent has been recognized at the Mondial de la Praline: after winning the Praline d’Argent in 2025, he went on to win the Praline d’Or in 2026 in the praline tart category. His creation brings together almonds from Valencia and one of Lyon’s most emblematic specialties, reflecting a style of pastry shaped by travel, encounters and cultural exchange.
Behind the young pastry chef is also someone with a particular sensitivity towards others. Jospi says himself that his “Achilles’ heel” is elderly people. He enjoys spending time with them, including visiting residents in nursing homes, to share moments of conversation, companionship and warmth. It is a sensitivity that shows how cooking and pastry can also help create connections between generations and combat loneliness.
At the first Positive Mayo Festival, Jospi Collado teams up with Grandma Sita in support of the nonprofit organization Ma Chance Moi Aussi, which helps children from vulnerable families. Together, they lead an anti-food-waste workshop, inviting children to imagine and create recipes using rescued fruit and vegetables.
A wonderful way to bring together knowledge sharing, solidarity, intergenerational connections and the fight against food waste — values that show that, for Jospi Collado, sharing can go far beyond what is on the plate.
