Born in Manlleu, Barcelona, into a family with no connections whatsoever to the world of confectionery, after completing his studies, Ramon Morató began his training in a number of different establishments.
He combined his studies with numerous courses offered at the school of the Barcelona Provincial Confectioners’ Association. During a period of stages at several of the best Spanish confectioners, he also went to important schools and technical centers such as ZDS Solingen, Germany, and the Richard Conseil School in Lyon, France.
As the result of these years of work, his experience, and his ongoing desire for innovation, he published “RAMON MORATO Chocolate”, which won the Best Cookbook in the World on the subject of Chocolate in 2007 at the distinguished Gourmand World Cookbook Awards.
In December 2016, he published the book “Four in One” together with chefs Raul Bernal, Josep Maria Ribé, and Miquel Guarro on the occasion of the celebration of the 20th anniversary of the Chocolate Academy in Barcelona.
Last July 2021, he published the book FILES, a compilation of his best recipes and projects from the previous five years, along with new recipes created especially for this book. Currently, the book exists in two bilingual editions: Spanish / English and French / English.
The possibility of connecting with many professionals in different fields gave him ample knowledge of the sector and helped him to realize his passion for teaching, researching, and creating products related to the world of confectionery.
In recent years, this has brought him to teach courses, seminars, and conferences all over the world, as well as special endeavors such as a collaboration project with Harvard University through the Alicia Foundation.
Currently, he is Creative Director for the Cacao Barry brand.