Damián Betular is a successful Argentine pastry chef, born on October 20, 1982 in Dolores, Buenos Aires province. From a young age, he was drawn to cooking thanks to his family environment, especially his mother and grandmother, who introduced him to the world of homemade flavors. Initially, he trained as an electromechanical technician at an industrial school, before deciding on his culinary passion at the Argentine Institute of Gastronomy, where he graduated in gastronomy and as a professional pastry chef between 2002 and 2003.
After complementing his training in cities such as London, New York, Mexico, and Japan, Betular began his career in prestigious Argentine gastronomic establishments, including the Sucre restaurant and the Buenos Aires Grand Hotel. In 2013, he joined the Palacio Duhau – Park Hyatt Buenos Aires, where he was pastry chef and later executive chef for almost a decade. There, he stood out for his macarons and iconic creations, presenting artistic high pastry creations.
Publicly recognized as a judge on programs such as Bake Off Argentina, MasterChef Celebrity Argentina, and the Spanish version Bake Off: Famosos al horno, his friendliness and rigor made him a beloved and media figure. In 2022, he took a decisive step: he left the Hyatt to open his own pastry shop in Buenos Aires, consolidating his personal brand and betting on a young and motivated team. He also published his first book of recipes and experiences under the title Pastelería Volumen 1. Atemporal, it combines technique, creativity, and warmth in each of its proposals.
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