Cristian Vivanco Sapaj

I'm Cristian and I have been vegan for 8 years. As a passionate vegan pastry chef, I have dedicated my career to creating innovative and delicious plant-based desserts. My journey in the culinary world began with a deep commitment to sustainability and animal welfare, which naturally led me to specialize in vegan baking. Over the years, I have honed my skills in crafting exquisite pastries, cakes, and confections that not only satisfy the taste buds but also adhere to the highest standards of vegan cuisine.I have had the opportunity to work in various countries across Europe and South America, gaining diverse experiences that have enriched my culinary approach. In 2020, I expanded my knowledge by taking a course in Ayurvedic cooking and pastry, which deepened my understanding of holistic and health-focused food practices. The following year, I studied at Toni Rodríguez's school of Contemporary Vegan Pastry in Spain, where I refined my techniques and embraced innovative approaches to vegan baking.My career also took me to Australia, where I worked at the renowned plant-based restaurant, Greenhouse Canteen and Bar, on Gold Coast. Here, I focused on creating unique, flavor-packed desserts that complemented the restaurant's commitment to sustainable and plant-based dining. My expertise lies in developing recipes that showcase the versatility and richness of plant-based ingredients, using alternative flours, natural sweeteners, and dairy-free substitutes to create desserts that are both wholesome and indulgent.Throughout my career, I have been committed to educating others about the benefits of vegan desserts and sharing my knowledge through workshops, cooking classes, and collaborations with other culinary professionals. My goal is to inspire a new generation of pastry chefs to explore the endless possibilities of vegan baking and to bring joy to those who enjoy my creations.