(Executive Pastry Chef)
At age 41, Francisco Siopa, is undoubtedly one of the best known professionals in the sector (nationally and internationally), especially for the work he has been developing in recent years on chocolate, which has become better known for his passion for chocolate and its unusual combinations of flavours.
At the moment, he embraced a long-term project in Penha Longa, as Executive pastry chef (July 5, 2017).
After 3 years in front of his company SIOPA-Chocolatier, decided to make a stop, to embrace the Penha Longa project.
Before that, he was also a sub-chef at the Guincho´s fortress; Head Pastry chef, St. Pancras Renassance, London; Sushi restaurant in Tromso, Norway, and also trainer at EHTL.