Daniel Luque was born in Malaga, but he seems destined to revolutionize the field of Basque pastry. After studying cooking in his hometown of Antequera, he discovered his true vocation alongside the multi-award-winning chef Oriol Balaguer. After traveling around Spain as head pastry chef in prestigious restaurants, some of which have received Michelin stars, he was hired by the Mar\u00eda Cristina Hotel of San Sebasti\u00e1n to develop his sweet delights for both the Dry Bar and events and banquets.<\/p>\n
In 2020 he opened his own gourmet patisserie, Luque, in the Gros District of San Sebasti\u00e1n and he soon won over the locals with his original creations that feature a classic base upon which to innovate with completely new products. The croissant filled with cream cheese and red berries, the mango and coconut delights, the pistachio and chocolate diamond cookies, the pear and custard cream puff pastry, and the 64% chocolate mousse with tonka bean cream and gingerbread cake are some of Luque\u2019s star sweets.<\/p>\n
Since last fall, Dani has continued collaborating with the Mar\u00eda Cristina Hotel by preparing desserts for special events and celebrations and by creating a selection of exclusive sweets that can be enjoyed both at the hotel and at home. Likewise, in keeping with the tradition of the Mar\u00eda Cristina Hotel, Luque created a commemorative dessert for the last edition of the San Sebasti\u00e1n Film Festival that was crowned by the Festival\u2019s logo and he is already working on his proposals for upcoming holidays.<\/p>\n
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