Toni Rodríguez
After becoming a vegan in 2004 for ethical reasons, Toni discovered his passion for gastronomy and began to research and develop recipes with only plant-based ingredients. He decided to train, working in vegetarian restaurants, but his concern for the research and development of vegan pastry led him to create in 2005 his own project, the pastry shop Lujuria Vegana.
Parallel to the work experiences between his pastry shop and vegan restaurants in Barcelona, Madrid and Mallorca, he combined the Research and Development in vegan pastry to obtain totally new products in the culinary world and also wrote several cook and pastry books in collaboration with the famous gastronomy photographer Becky Lawton.
The desire to share all his knowledge has led Toni to travel to different countries giving courses and working on private consultings for companies and restaurants. In 2018, he created his own space in Barcelona for training and making R&D of vegan cooking and pastry, the Vegan Gastro Academy.
Toni Rodríguez
Barcelona, March 1986
Career
Pioneering chef in vegan cuisine and pastry
After becoming vegan in 2004 for ethical reasons, he began to explore the world of 100% vegetable cuisine, where he discovered his passion for gastronomy.
He decided to train working in vegetarian restaurants, but his concern for the research and development of vegan pastry, led him to create in 2005 his own project, the Lujuria Vegana bakery.
From the age of 19 he has been working in several vegetarian and vegan restaurants in Barcelona, Madrid and Mallorca, until his last stay as head chef at the Bon Lloc restaurant of Palma. At the same time he combined the search and development of vegan pastry to obtain totally new products in the gastronomic world and also wrote different vegan cookery and pastry books, in collaboration with the photographer Becky Lawton.
His desire to share all his knowledge developed during those years, has led him to travel through different countries teaching courses, advising different companies and creating, in 2018, his own space for training (or teaching) and doing R & D in vegan cooking and pastry: The Vegan Gastro Academy.