Executive Council / Steering Committee

José Manuel Iglesias

Secretary—General

Degree in Communication and Marketing (WU) and Diploma in International Relations (URJC).
Executive Vice-President of the "Mediterráneo Culinary Center",

a High School of Hospitality in Valencia, Spain, which is recognized by Worldchefs. Advisor of the UNESCO Chair on Food, Culture and Development UOC. General Manager (2012-2019) of the Spanish Culinary Team "La Roja de la Cocina",

Gourmand World Cookbook Awards Best. Book 2012. General Manager of the Bocuse d'Or Team Spain in two editions. Speaker at Cervantes Institute and Professor in the Ferran Adrià Chair (UCJC) and CAEI (SEI-URJC). Key Speaker 3rd UNESCO UNITWIN International Conference, Tourism and Gastronomy Heritage. Key Speaker STHMCON 2018, Shillong, India. Chairman of EXPOFOODING World Conference of Gastronomy and International

Relations 2016. Honorary Patron of the Art and Gastronomy Foundation.

Enrique Niñerola

Chief Executive Officer

Degree in Tourism and Hospitality (UNED) and Diploma in International Relations (URJC).

His career has been developed as manager of different hotel and advertising Highs Schools as well as in the management of the Institute for Tourism Promotion of Castilla La Mancha and the management of different companies related to tourism and hospitality.

Luis Tesón

Corporate Vice-President

President of the "Observatory of Agroecological Innovation in the

face of climate change" from Universidad de Murcia, Expert in Marketing, Master's Degree from ENAE, Digital Marketing from UNED Foundation, Honorary Member of "La Roja de la Cocina", Professor and lecturer at ENAE. Lecturer at EXPOFOODING World Conference on Gastronomy and International Relations 2016.

1st Prize Best adaptation of the traditional business model, 1st Best Marketing

Strategy Award (TIMUR 2003), Best Web

Award (La Verdad 2008)

Blanca Berrón

Vice-President of Communication

and Publications

Graduated as Senior Technician in Business Administration (CESA). Diploma in Commercial Techniques and Social Media Management (SA).

She has developed her professional career as Editor and Design

Director of the monthly magazine "El Gastronómico" as well as Project Director of the magazine "GastroDiplomacy News".

Administrative Director in a communication company specializing in hospitality and as Coordinator of Papers and Design of the "Seminar on Gastronomy and International Relations" CAEI-SEI-URJC.

José Ramón de Elías

Senior Vice-President of Legal Affairs 

Bachelor of Law (UAH), Master of Professional Practice (UA), Expert

in Bankruptcy Law (ICAM), Specialist in International Law (CEOE).Board of Deontorius Association, Service Coordinator at the Ilustrius College of Lawyers of Madrid. 

Lawyer Advisor for the Rainbow European Project.

Juan José Burgos

Senior Vice-President of ethics and 

Gastronomic Culture

Degree in Economics UCM and Master's Degree in Finance. UD President of Slow Food Madrid.

Promoter and practitioner of respect for food and good nutrition, particularly where food is produced with traditional processes and they are varieties linked to the production area and the seasons of the year. 

Enrique Fernández

Associate Vice-President of

Traditional Alcoholic Beverages Affairs

Systems Engineer Analyst. Expert in quality processes. Partner Premier Elite at Intel Corp platforms. Software Analyst and Developer. General Director of the Ibero-American sparkling meeting ECIBE. CEO at Bodega Digital (Wine and Gastronomy events).

Multimedia editor. Author of “Enciclopedia

de Plantas y Jardineria”,  “El Valle de los Reyes”, “Enciclopedia de la Cerveza en España”, “Constituciones Españolas”.

Chandra Shamsher

Associate Vice-President in India

Degree in International Tourism (USI) and Spanish Language (JNU). Pursuing PhD in Cultural Tourism Management (BHU). Travel Consultant at Catai India. Tourism Researcher and Expert  in Academic Affairs.

He has worked across sectors viz. Tourism, Academics, Information & Technology and others in India, Nepal and Bhutan with companies from Argentina, Spain, Switzerland and USA. He speaks nine languages such as Hindi, English, Spanish, Italian or Nepali. He is a recipient of Swiss Govt. Excellence Scholarship.

Gabriel Leonart

Associate Vice-President in Chile

Hotel Management School Director. Degree in Hotel Management specializing in Gastronomy (INACAP). Post graduate degree in Strategic Coaching (MIP).

Being a member of the Tourism, Hospitality Gastronomy committee at the UTC-INACAP. Also being a member for the certification committee for the career of Hospitality

at the UTC INACAP. I was a member of the UTC-INACAP Certification committee to

get the TEDQUAL OMT Certification for the Hospitality and Gastronomy career.

Rosa Santofimia

Deputy Director of the General Secretariat Office

Degree in Statistics. Master in Marketing and Commerce, ESEM. Public Relations Managerin WTMG. Expert in tourism promotion with international experience in Vietnam, Cambodia, Bhutan, Indonesia, Jordan, Nepal, Dubai and Gambia Technical. Director of International Press-Trips and Fam-trips to Tanzania, Dubai and Spain. 

Chief Operating Officer in "EXPOFOODING (World Conference Gastronomy and International Relations)". Specialist in Organization of Thematic Events. Expert in cultural promotion in cultural events

Juan Miguel Castillo

Director of Translation Services

Degree in Translation and Interpreting (English and French) at UM and English Studies at EOI. Regular attendant to translation seminars such as El ojo de Polisemo, AIETI or ENETI, and individual seminars such as “Curso de Traducción de Organismos Internacionales”.  

He is the Official Translator and Interpreter of the Spanish Cooking Team in the World Association of Chefs Societies. He has worked for some translation service companies, associations and events such as the Ibn Arabi International Film Festival (IBAFF).

Sara Carducci

Consultant on Institutional Affairs

Degree in foreign languages ​​and literature (L’Orientale – Università degli Studi di Napoli). Philologist in Spanish and English Studies.

​Director and CEO in Easystage.

Head of International Relations Department in ISG Huelva.

Specialist in Student Recruitment for vocational schools and universities.

Project Manager in the framework

of European Programme for Education

and Training in hotel and catering

VET schools.

Carlos Durán

Institutional Advisor on

Culinary Issues

Senior Cooking Technician (ESHT) with training stages in France, UK and Portugal. Captain and Vice President of the Spanish Cooking Team and Spanish Delegate in the World Association of Chefs

Societies (WorldChefs).

Specialist in "Cooking Competition"; Winner of five Spanish Cooking Championships, European Cooking Contest Winner and Bronze Medal at Olimpic Worldcup. Professor in different schools, Hospitality entrepreneur and Author of several books.

Joaquín del Toro

Executive Director of

Corporate Security

University Specialist Integral Safety and Security Management. UNED. Lead Auditor ISO 22301: "Business Continuity Management" UNED/IMQ.  Diplomado in Leadership and Security and Diploma in International High Studies. SEI-URJC. Lecturer on the Integral Safety and Security Manager course at the UNED and CEf-UDIMA Universities.

Professor in private security courses and specialist in intelligence and corporate protección. Member of the Spanish State Security Forces (on personal leave). He has belonged to the counter-terrorism unit of the Guardia Civil and in the Security Service of the Spanish Royal House. I´m  Author of several articles and books.

Marios D. Sotiriadis

Special Consultant in

Academic Affairs

PhD in Tourism Management from the University of Nice, France. Visiting Professor at University of South Africa and University of Ningbo, China. Formerly he was Professor of Tourism Business Management, TEI of Crete, and

Tutor of the Hellenic Open University, Greece.

His research and writing interests include tourism destination and businesses marketing and management. He has undertaken a variety of research and consultancy projects for both public and private organisations of the tourism industry. He is Vice President of the International Think Tank ‘Shaping Together the Future of Tourism’, Vixouze, France. 

Frédéric Duhart

Institutional Advisor on

Academic Affairs

Doctoral Studies (EHESS Paris), Postgraduate in Civilisation, Economy and Art (University Bordeaux 3), Bachelor on History (University Bordeaux 3).

Member of the academic team ‘Heritages, Tourism and Rural Places’ (UIEP, México). General Secretary of the Commission on the Anthropology of Food and Nutrition of the IUAES (ICAF). General Coordinador of CORPUS International Group for the Cultural Study of the Body.

'Eusko Ikaskuntza Baiona Hiria’ Awards 2001. Author of several books and Editor of collective works. Founding Member of the inter-institutional group Food Sovereignty

in Chiapas (Mexico) and of the Ibero American Association of Viticulture and

Social Sciences (Chile).

Jocelyne Napoli

Institutional Advisor on

Academic Affairs

Senior Associate Professor in Tourism Studies, Toulouse University.

International Expert in higher or further Tourism education programmes. Member of UNITWIN/UNESCO network “Culture, Tourism, Development”. Director of Master 2 International Management of Air Transport and Tourism (MITAT) | PhD in Tourism & Communication Management. 

Juan Suárez

Director of Institutional

Security Affairs

International Risk Manager. Law Degree (UPD). Master in Crisis Management (Official College of Political Scientists and Government of Spain). International Risk

Analyst (UG).

Professor at UNED and URJC in matters of Corporate Risks.

He has been an Advisor and Consultant in more than thirty countries including the management of intergovernmental relations actions and works for multinational companies.

Writer and speaker on topics of International Relations, risk control. and corporate security

Antonio Pérez

Deputy Director of

the General Secretariat

Gastronomic Writer and Reviewer (Newspaper and Radio programmes). International Judge of the professional cooking Spanish team. Honorary Professor of Miguel Hernández University (Technologic food department). Executive Chef of Alma Marina Restaurant. Professor of occupational and continuing education (Wine and Cuisine).

Activities and mentions: Speaker in a wide range of national and international Gastronomic Congresses. Member of the Jury of several national cooking contests (Arroz a banda, Wines of Monastrell, olive oil, tapas …). Member of Sommeliers Association of Alicante (ASPA). Member of the Brotherhood of Wines of Monastrell. Herald of Jumilla´s Wine Festivities 2002. 

Almudena Villegas

Gastronomic Culture Consultant

Food historian, specialising in gastronomy, dietetics and nutrition. Doctoral studies at Cordoba University (UCO, Cordoba). Professor-Researcher at Alfonso X University (UAX, Madrid) and UCO. Member of the Spanish Royal Academy of Gastronomy, member of the Network of Excellence of IEHA (France) researchers, Adviser to the Andalusia Gastronomy Chair.

Author of several historical works, research articles and gastronomic essays. President of consulting firm Garum Gourmet. National Award for Research in Gastronomy; Prize to the best historical and gastronomic novel published in Spanish, Winner of four Gourmand World Cookbook. International lecturer on gastronomy issues.

Tamara Cotarelo

Business Relations Manager

Bachelor in Civil Engineering and public infrastructures (UPM)

His career has been developed as engineer in different companies. In the last years, his work is dedicated to as General Secretary of CSHM School of Hostelry collaborating with the WGI in different actions as for example EXPOFOODING World Conference of Gastronomy and International Relations 2016.

Formed in Audiovisual Information Science (UC), Producer of several successful TV programs. TERT degree in radiotherapy (CEU), recognized by the Nuclear Safety Council (CSN). Collaborator of the Spanish Cooking Team since its foundation. Member of the Television Academy. Postgraduate certificate in International Relations (URJC)

He has developed his long professional career in cinema and television,  with Spanish, English and North American companies Expert in organization of human resources. Collaborator with World Gastronomy Institute in Expofooding

World Conference of gastronomy and international relations.

Víctor García

Communication Consultant

Diploma in Advertising and Marleting (CENP), photographer specializing in food (product, still lifes, portrait and agri-food reports). Official photographer of the

Spanish Cooking Team and the Bocuse d'Or Spain Team. He has worked for numerous Public Administrations, Trademarks and Advertising Agencies.

He has exhibited his works several times in galleries and at events including the World Conference of Gastronomy and International Relations at the Ferran Adrià Chair of the Camilo José Cela University.

Isaac Abad

Consultant on Image Affairs

Professor of Human Nutrition, Food Science and Safety of the University of Murcia (UM). Former Vice-chancellor of Research and Internationalization (2010-2014) and currently Dean of the Veterinary Faculty of UM.

President of the Scientific Committee of the Spanish Agency for Consumption, Food Safety and Nutrition.od Safety and Nutrition.

Gaspar Ros

Institutional Advisor on

Academic Affairs

Degree in Audiovisuals and Journalism (UCM).

Producer Director of Cinema, Theater, Television, Documentaries and Advertising. President of the Multicultural Film Festival in Ceuta (Spain). Producer and Content Director of the International Film Festival of NGO Voices.

He has developed his long professional career in several countries, especially with English and North American companies. As an Event Producer, he collaborated actively in EXPOFOODING World Conference of Gastronomy and International Relatios. He has worked on hundreds of food advertising spots and numerous thematic documentaries

Gumer Guerra

Communication Consultant

Expert in financial management, Profesional sales to groups and organization of human resources. Collaborator of the Spanish Cooking Team since its foundation.

He was Delegate in Levante (Spain) of the Art and Gastronomy.

Foundation and Director of the thematic event "GastroElche Showroom"

Satur Cantó

Commercial Relations Manager

Board of Subsidiary Organs

F. Xavier Medina

President of Committee

on Education

Doctor in Social Anthropology. Professor and Director of the Department of Food Systems, Culture and Society, Faculty of Health Sciences, Universitat Oberta de Catalunya (UOC), Barcelona. Director of the UNESCO Chair in Food, Culture and Development, UOC. World President of the of the International Commission on the Anthropology of Food and Nutrition (ICAF). 

Senior researcher and head of projects on Mediterranean cultures and universities at the European Institute of the Mediterranean (IEMed), Barcelona (1991-2009). Member of the candidature of the Mediterranean diet as World intangible heritage of Humanity, UNESCO. Andrés de Irujo Award (Basque Government, 2002). He has been awarded five times with the GourmandBooks, World Cookbook Awards.

Jordi Tresserras

President of Committee

on Food Tourism

Doctor in Geography and History. Director of the LABPATC Lab of Heritage and Cultural Tourism at Universitat de Barcelona. Consultant of international organizations as UNESCO, UNTWO, Council of Europe, European Commission, IADB and World Bank. President of the IBERTUR Network.

Expert in food tourism, quality identity brands for traditional cuisines, and gastronomy hotels. and founding Member of the UNESCO Chairs "Culture, Tourism, Development" at Université de Paris1 Panthéon Sorbonne and "Food, Culture, Development" at Open University of Catalonia.

Lluís Garcia Petit

President of Intangible Heritage Committee

Degree in Geography and History and Diploma of Advanced Studies

in History, specializing in food history. Director General of the Institute for Intangible Cultural Heritage (IPACIM). President of the Catalan Bioarchaeology Association. Associated member of the UMR 5140 of the CNRS.

Collaboration to the inventory of the Catalan cuisine, co-editor of Prácticas alimentarias

en el mundo ibérico: el ejemplo de la fosa

FS362 de Mas Castellar de Pontós

(Empordà-España), curator of the exhibition “The culinary genus -innovations which shape our cuisine”.

David Basilio

Presidennt of Committee on

Hospitality and Hostelry Sector

Lawyer by CEU University and MAJ

by IE Business School. CEO of Hosteleo and co-founder of Linkers.

Vicepresident of AJE Madrid and member of the board of CEIM, member of CEOE as advisory on laboral negotation.

Director of programs about hospitality entrepreneurship of Catedra Ferran Adriá and General Manager of entrepreneurship of FEHR ACTIVA

Isabel Mijares

President of Committee on Alcoholic Traditional Beverages

Doctor in Oenology, Bachelor of Science in Chemistry. Journalist, Translator and Writer specialized

in wine. Senior Technical Director

of Vitivinicolas Projects in the United Nations Development Program, for Bolivia, Peru, Albania and Moldova. Vice President of FIJEV.

Medal of Agricultural Merit (France), Order of Bernardo Higuin (Chile), Cervantes de Gastronomía Award (Spain)

Special Consultants

John Clancy

Special Consultant for Institutional Affairs in Culinary Arts

Worldchefs Education Director

(World Association of Chefs Societies). Director of  Recognised Schools Global Programme and Worldchefs Global Certification Programme with City and Guilds of London Institute.  Master of Science Degree in culinary 

entrepreneurship. Bachelor of Science Honours Degree in Education and Technology. Licentiate City and Guilds of London Institute.

Chef and professional educational and culinary consultant He was Congress Director for the Worldchefs World Congress 2004. Delegate of Ireland for the World Skills Competition in Pastry work confectioner and Chief advising examiner to the Department of Education and Science for the National Skills competitions in Ireland.

Manesh Fernando

Special Advisor on

International Hospitality

General Manager of Hilton Colombo, five-star hotel in Sri Lanka. Bachelor of Science degree in Business Studies with Honours from the University of Buckingham in the United Kingdom. Early schooling at St. Thomas College, Mount Lavinia in Sri Lanka and at the Nairobi Academy (Kenya) and Victory Primary School (Nigeria).

More of Twenty years career in hospitality, included Hilton worldwide chain,

in Sri Lanka, Australia, Singapore, Vietnam, Malaysia and Thailand. He has wide experience in different types of properties, including city hotels, resorts, airport hotels and luxury apartments.

Roy D. Palmer

Special Consultant

on Seafood Affairs

Honorary Professor at Universidad Tecnológica del Mar de Tamaulipas Bicentenario. Consultant (Senior Consumer Behavior Expert) - UN Food & Agricultural Organization (FAO) .

President / Executive Director Association of International.

Seafood Professionals. 

President / Executive Director Aquaculture without Frontiers.

Australian Seafood Industry Training Award for Excellence in Training. 'Leadership and commitment to achieving excellence in the Australian seafood industry' - FRDC. 'It's an Honor' - Awards and National Symbols Branch Department of the Prime Minister and Cabinet. IAFI Award for contribution to the seafood industry. Cert IV TAE (Seafood) & DipSfdPr. Fellow of the Australian Institute of Company Directors.

Luis Alves

Director-General of Culinary Relations

Delegate Ambassador Portugal

President Euro-Toques Portugal. Author books. Member of the international Jury WACS-Worldchefs.

Master chef (F WMCS). Master Chef, in Slovenia and Brazil. Gold Medal IKA 88. Ambassador International of various associations: Serbia, Romania, Brazil and Italy.

Honorary Member of several associations (Cuba, France, Romania, Turkey, Serbia, Croatia, England, Korea, Greece, Austria).

Advisory Council

Delegate Ambassadors / National Delegates

Thomas A. Gugler

Honorary Ambassador

 

President WORLDCHEFS/WACS  (World Association of Chefs Societies) CMC, WACS global 

approved A Judge & APA, Co Founder & Board Member SARCA, Founder/Chairman SACTC (Saudi Arabian Chefs Table Circle), Board Member  "World Chefs without Borders", Member and Ambassador of 80 International Chef

Associations & Organizations.

Citation Highest Technical Award in Gold from the “All Japan Chefs Association” (AJCA), Professor of HB&VS, SKMER, European

and Mediterranean Areas, Representative

of the Academy Nationale de Cuisine de France for Germany, IHK (German Industrial Handwork Chamber Representative & Committee Member)

Ragnar Fridriksson

International Ambassador

 

Managing Director of the World Association of Chefs Societies (Worldchefs) since 2009. A global body that represents millions of chefs in over 100 countries.

He has acquired over 25 years of hospitality industry experience as a consultant, published food & wine author, food photographer, sommelier and restaurant manager. Ragnar holds an MBA from Bradford University, UK, a Masters degree in gastronomy sciences from Hautes Etudes de Goût – HEG in Champagne, France and a is a Bachelors degree from Norwegian School of Hotel & Tourism Management in Stavanger.

Saurabh Kumar Dixit

Delegate Ambassador India

Doctorate Degree in Hotel Management and Expert in Consumer Behaviour and Gastronomic Tourism. Founding Head of the Department of

Tourism and Hotel Management,

North - Eastern Hill University, Shillong (Meghalaya), India.

Presently editing the Routledge Handbook of Gastronomic Tourism to be published in 2018.

Conference Chair and Convener: of STHMCON (international Conference on Sustainable Tourism & Hospitality Marketing: Setting Agenda for Future Research).

Donna J. Keren

Delegate Ambassador USA

Doctorate from the CUNY, Graduate Center (NYC), she trained as an anthropologist and Latin Americanist. Senior Vice President, NYC & Company. Head of the Research Unit at New York City’s destination.

Adjunct Professor at the TCHT. at New York University, an advisor to the NY Town & Gown initiative. 

Member of TTRA (Travel & Tourism Research Association). She has published on food, culture, travel and economic including several UNWTO publications on shopping, LGBT travel and cities.  A frequent speaker at global conferences including UNWTO, UNESCO, WYSE, ITB, World Cities Cultural Forum, GNETWORK 360 (Argentina), and ICOM.

Sidney C. H. Cheung

Delegate Ambassador China

Professor of the Department of Anthropology, Associate Dean of the Faculty of Arts, The Chinese University of Hong Kong. He got his PhD in Osaka University on the study of cultural relations between Ainu people and Japanese. 

His co-edited and edited books include Tourism, Anthropology and China (White Lotus, 2001), The Globalization of Chinese Food (RoutledgeCurzon, 2002), Food and Foodways in Asia: Resource, Tradition and Cooking (Routledge, 2007) and Rethinking Asian Food Heritage (Foundation of Chinese Dietary Culture in Taipei, 2015), and is General Editor of Berkshire Encyclopedia of Chinese Cuisines, Vol. I-V (Berkshire and Oxford U. Press, forthcoming). 

Tracey  Santiago

Delegate Ambassador Philippines

Cultural Manager and Cultural Tourism expert specializing on heritage and gastronomy.  Bachelor of Arts in Art Studies (UP)  and Postgraduate Diploma degree on International Cultural Cooperation and Management (UB). President of the Cultural Partnership Initiative (CPI) Alumni Organization in the Philippines. She has also served as a Board Trustee of ICOMOS.

Instructor for Humanities at the University of the Philippines. She started supporting local stakeholders in creating their own culinary tourism programs. Recently, she was the Project Director for cultural projects in celebration of the 50th anniversary of the ASEAN and the 2017 Cultural Exchange Year of the ASEAN and the Republic of Korea.

Florencio Sanchidrián

Special Ambassador

of Gastronomic Culture 

Founder of the Association of

Ham Cutters. World Ambassador for Iberian Cured Ham by the

International Academy of Gastronomy in Paris. Is responsible for Iberian issues in thematic Guides such

as Repsol.

He is the pioneer of the profession of ham cutters, which he also turned into art. The main schools of ham cutting bear their name, taking this discipline to the university environment. Great promoter of the gourmet product, he carries out interventions around the world such as Formula 1, and he is author of numerous books and publications

Fiorella Dallari

Delegate Ambassador Italy

Professor in Geography (Alma Mater Studiorum – University of Bologna). Member UNESCO/UNITWIN

Network “Culture, Tourism, Development”. UNESCO Italian Chairs "Territory, Sustainability, Tourism". Responsable: European Association of Vie Francigene Scientific Committee (EAVFsc), projects about Culture and Food

for European Pilgrimages (EAVF, Via Romea Germanica and Strata) and local communities.

Editor-in- Chief, Almatourism.

Mauro J. Ferreira

Delegate Ambassador Brazil

Adjunct Professor of the State University of Western Paraná - UNIOESTE - Foz do Iguaçu. Post Doctor in Tourism and Cultural Heritage by the Universitat de Barcelona-UB. PhD in Geography from the Federal University of Paraná. Master of Science in Communication from the University of São Paulo, in the Tourism Area Brazil.

Manfred Muellers

Delegate Ambassador South Africa

Honorary President of The South African Chefs' Association. Senior Lecturer at the School of Tourism and Hospitality for the Faculty of Management at the University of Johannesburg (RSA).

Awarded by University of the Witwatersrand, and the University of Adelaide among other institutions. He is distinguished by WorldChefs (WACS), Les Toques Blanches, La Chaine des Rotisseurs, IKA Culinary Olympics, Verband der Koeche Deutschland, German Gastronomic Academy (GAD), Cookery and Food Association ,Australian Technical Institute and Craft Guild of Chefs

Miloš Lachkovič

Delegate Ambassador Slovakia

World Master Chef Society, President Aregala Slovakia, President Cook Widhout Borders, Vicepresident Euro-Toques Slovakia, Ambassádor Slovakia Chefs for India, World Chefs Widhout Borders, Master Chef NIP.

Member Kórea Master Chefs, Union of Europen Chefs, Ambasador Slovakia HACF, Certificate Judge Sud Kórea

Erich Glavica

Delegate Ambassador Croatia

President of Euro Toques Croatia, World Certified Master Chef (WACS).
WoldChefs - WACS Approved Judge, Chapter Chairman WMCS

for Croatia.
Founder of CHEF-in, Master's

degree - Croatian Craft Chamber, Austrian Master's degree. 

Owner of a Rent a Chef Agency, Consultant for Hospitality & Personnel. Won numerous awards at international culinary competitions. Winner of the Croatian Culinary Cup 2014. A specialist in Croatian and Austrian cuisine and in preparation

of wild game.

Adolfo Muñoz

Delegate Ambassador Spain

Master of Spanish Cuisine.

Chef and Businessman expert in Cooking, Wines and Olive Oils. Founder and President of the Hospitality School Toledo. President of Saborea España. President of the Spanish Cooking Team (Member of Worldchefs), Vice President of Bocuse d'Or Spain. Delegate of Eurotoques. Ambassador of the Saffron of La Mancha Designation of Origin.

International Speaker and Writer. FEHR National Hospitality Award, Tourism Merit Medal of the Government of Spain, Royal Academy of Gastronomy National Prize, National Ministry of Agriculture Award of Spain. Tourism Award Chamber of Commerce and Industry.

Tahir Amiraslanov

Delegate Ambassador Azerbaijan

Degree faculty of Technology and Organization of Public catering of Leningrad Institute of Soviet Trade.

Founder and director of Azerbaijan National Culinary Center (ANCC) and President of Azerbaijan National Culinary Association (ANCA).

Honorary Member of WACS-Worldchefs, Vice-president of WICS, Chairman of Committee on Traditional Cuisine and Beverage under IOV UNESCO.

Honorary member of different culinary Federations. Author of more than 30 books, articles, as well as the first Azerbaijan Culinary Encyclopedia and winner of "Best Eastern Europe Cuisine" nomination of "Gourmand World Cookbook Awards”.  He is the owner of the world’s highest culinary awards.

Gary Filbey

Delegate Ambassador United Kingdom

Degree Certificate in Education (University of Greenwich, London), Consultant to the Food Industry, Vice-President and World Ambassador of World Master Chefs Society (London), International Judge, Ambassador for the United Kingdom with Skmer (Croatia), Lecturer in Food Studies – Bournemouth and Poole College. 

Honorary Membership: Israeli Master Chef Academy, Turkish Culinary Federation (for Life), Gastronomy Association of Greece, Gastronomy Association of Turkey, Horeca Association Serbia, WACS Accredited Jury Member,  City and Guilds’ Basic, Intermediate and Advanced Qualifications, Further Adult Education Certificates, Distinguished Leadership Award – American Biographical Society

Nhi Nguyen Thi Hong

Delegate Ambassador Vietnam

Director of Gia Hoa Phat Co, Ltd., Expert on management, business and understanding of agri-food products, especially tea.

Expert in products for food and beverage. Disseminator of the Tea Culture in the hospitality sector in Asia.

Emrah Köksal Sezgin

Delegate Ambassador Turkey

Doctor and Ass. Prof. of Adnan Menderes University. President of Gastronomy Assocation of Turkey.

He is the only chef to have two consecutive Olympic gold medals in Turkey. He added Olympic and World Cup gold medals to his list of distinction among other medals and awards. He has participated in international and national competitions as jury.

Paul Christiaan Klieger

Delegate Ambassador

Hawaii (U.S.A.)

PhD in Cultural Anthropology and other Graduate Degrees from the University of Hawaii, Honolulu. 

Chancelor of the Royal Houseof Hawaii and President of the Kamehameha Foundation and was for many years a curator at the Hawaii State Museum.

Dr. Klieger is Knight Grand Cross in several Eoyal Orders, a Catholic Knight of Malta and the Holy Sepulchre, and is a Member of the Royal Honor Guard of the Portuguese Royal House of Bragança.  He is Commandant of the Royal Guard of Hawaii.  He has written several books, mostly on Hawaiian history.

Filiz Hösükoğlu

National Delegate Turkey

Degree in Mechanical Engineering (BU) Postgraduate (GU) / Mech.Eng.Dept. Food Writer and Researcher. Member of Slow Food, Oldways Preservation and Exchange Trust (USA); Gastronomic Society of Turkey; Turkish Cultural Foundation, Food Art Center, Administrative Board; 3rd Tourism Council, Gastronomy Tourism Committee Member.

Gourmand World Cookbook Awards Best Book 2008. Worked with BBC, CBS;

provided consultancies for Paula Wolfert,  Faye Levy, Anissa Helou,

Condé Nast Traveler, Steven Raichlen 

Culinary Backstreets,  Documentary film

on baklava within master apprentice relationship (“Douceurs d’Orient”) and various others. UNESCO Silk Road Workshop moderator, and contributer, 2017.

Gladys Pérez-Ferrando

National Delegate Argentina

Titular Professor in Master of Conservation of Cultural Heritage C/Cop Argentina. Architect Master

in Conservation and Restoration of Monuments and Historical Centers (UNESCO). Postgraduate in Cultural Tourism (UB). Specialist

in management of Cultural Heritage (OEA). Member of the Argentine Committee of World Heritage

(CAPM / UNESCO).

Advisor National Argentine Commision

of Monuments, Historic Places, National Ministry of Culture. Administrator of 

Maison Curutchet, Le Corbusier work, to World Heritage Committee UNESCO. Executive Coordinator Site Committee Casa Dr. Curutchet. Professor in Graduate Management, Heritage and Cultural Tourism of the Ortega y Gasset, Argentina and Seminars on Cultural Tourism.

Carlos Fernandes

National Delegate Portugal

Associate Professor at the Polytechnic of Viana do Castelo, Portugal. B.A. at Syracuse University (USA), M.A. at Rutgers University (USA) and Ph.D. at Bournemouth University (UK). Grand Master of the Confraternity of the Gastronomes of Minho (Portugal), member of the Global Expert Network for IGACT and Coordinator of the ATLAS Gastronomy and Tourism Research Group. 

Expert for the Platform European Region

of Gastronomy; member of the scientific committee of the National Observatory of Gastronomic Tourism in Italy and the Seven Wonders of Gastronomy in Portugal.

Member of editorial board of the Journal in Gastronomy and Tourism.

Various publications in the gastronomy and tourism field.

Akamine Jun (赤嶺淳)

National Delegate Japan

Ph.D. in Philippine Studies (U.P. Diliman). History of controversial marine foodways in Asia and sustainable and responsible consumption of seafood. Professor at Graduate School of Social Sciences, Hitotsubashi University, Tokyo. Institute for the Study of Global Issues. 

Expert internationally recognized in matters of sustainability in seafood. An author of Conserving Biodiversity for Cultural Diversity: A Multi-sited Ethnography of Sea Cucumber Wars, (Tokai University Press).

María Galán

National Delegate Colombia

Master Sustainable Tourism

and ICT (UOC) and a Master in  Management of Local Tourist Destinations at CETT- UB. 

Research Coordinator of the

Faculty of Tourism and Hotel Management - Universidad Externado de Colombia and Director of the Master's Degree in Senior Management and Hotel Development.

More than thirteen years of experience planning and managing tourist destinations. Researcher, lecturer and consultant for the tourism and hotel industry, expert in sustainability applied to destinations and tourism entreprises.

Roberta Curiazi

National Delegate Ecuador

Doctor in Environmental Quality and Regional Economic Development, MSc in Economics of Cooperative Firms, degree in Economics at the Alma Mater Studiorum – University of Bologna. Postgraduate specialized trainings in International Cooperation. Invited Professor and Researcher at FLACSO Ecuador. 

Expertise in territorial socio-economic development and sustainable development, with especially focus on tourism industry, cooperative development, and industrial and tourist districts. 

She participated to research and training (learning) projects on sustainable socio-economic and environmental development, and tourist sustainable development both in European and Latin-American contexts.

Hanhee Hahm

National Delegate South Korea

Director of Center for Intangible Culture Studies, Chair of UNESCO ICH NGO Network in Korea and Professor of Cultural Anthropology in Chonbuk National University, Korea. Ph.D. and M.A. in the Department of Anthropology, Columbia University, USA.

Conducting several research projects regarding Jeonju, UNESCO City of Gastronomy and Kimji,

Korea’s representative food. 

Patricia Fernández

National Delegate Peru

Master degree in Cultural Management (UB), specialization: Intangible Heritage and Cultural Tourism. Professor in the Postgrade Schools of the Pontificial Catholica University of Peru. Adviser in cultural policies for the Ministry of Cultura and for the Ministry of Education from Peru. 

She has received awards for his research and scholarships for his postgraduate studies.

Jean Paulin Mengue

National Delegate Cameroon

PhD in History UN; Master and Bachelor’s Degrees in Rural Sociology UN and UY1; Specialist in African Traditional Medicine; Substitute Teacher at the UY1; Coordinator for Cameroon of the Interdisciplinary Center for Research on the African communities and those of the Diasporas; Central Africa Senior Representative WAC.

Coordinator OP IUAES 2017 Ottawa Canada “Medical Experience. Specific Insights in its Movements in Africa”; Coordinator OP IUAES 2018 Florianopolis Brazil “Local Medicines Experiences in Time and Space. Specific insights in their encounters in Africa and Latin America”.

Laura Pérez-Orta

National Delegate Venezuela

Degree in Graphic Design (LUZ) Director of Information, Head of Design and Publicity in the "Executive Direction of the Magistracy of the Judiciary" in the Bolivarian Republic of Venezuela.

Expert in administrative management of public entities and in social media.

Daniel Negreira

National Delegate Taiwan - ROC

Chef of long training and successful career in Europe and Asia. Columnist and Food and Wine Writer.

Best Young chef of the Basque Country  2006. Top 500 restaurants of Asia on the Miele guide 2009, Best foreign restaurant on Taiwan by Miele Guide 2013, Best of Award of Excellence on wine spectator 2013, 2014, Best Wine List of China 2014 , 42nd Best Restaurant of Asia by The Daily Meal.

Carlos Amezquita

National Delegate Colombia

Business Administrator (UMNG), Postgraduate in Supply Chain Management and Business Intelligence (UMNG). General Manager and Supply Chain Manager in multinational organizations and companies in México, Colombia, Panama, Venezuela, Ecuador and Brazil.

Additional is an Independent Instructor

and consultant in Supply Chain, journalist and specialized writer. Expert in team organization and food divulgation in

social media.

Anita Stewart

National Delegate Canada

Food Laureate, University of Guelph; Member of the Order of Canada; Founder and President of Food Day Canada/Journée des terroirs®; Doctor of Laws (Honouris causa) University of Guelph; Master of Arts (Gastronomy) University of Adelaide.

Specialist in Gastronomic Tourism, she is affiliated with the Arrell Food Institute and is expert in the field of Canadian ingredients, food systems and the people who populate the food & agriculture space in Canada. Recently honoured for her leadership by the Canadian Centre for Food Integrity.  

Advisory Members

Olivia Bringas 

Advisory Member Mexico

 

Director and Founder of Tierra y Turismo Mexico Consultores, S.C; Consultant and expert in planning and development of tourism projects for communities in the rural, indigenous and natural protected áreas. Specialist in design of food and cultural tourism routes.

Friend member of the International Social Tourism Organization. Degree in Public Accountant; Master's Degree in Promotion and Development.

Fransisca Wijanarko

Advisory Member Indonesia - Singapore

Marketing Specialist, Bachelor

of Art, in UNN.

A technology savvy marketing manager with a steep marketing experience in the F&B sector and was responsible for brand communications behind some hostelry sector in Singapore.

Over the years of working with various F&B concept, she possesses strong business acumen in identifying and capitalizing on new business opportunities. 

Angelo Vettese

Advisory Member Italy

Higher Technical Certifical in Electronic. Tea Sommelier Expert in premium food products, especially Ceylon Tea (Sri Lanka).

Businessman of international distribution of food products, Gourmet Tea Iberian CEO.

Member of the School of Tea Dilmah, Professor and disseminator of the tea culture in Andorra, Spain and Italy.

Robbie Postma

Advisory Member Netherlands

Graduated Chef at SVH culinary school. Higher Education Cultural and social work at Hogeschool van Amsterdam. Food Creative at J. Walter Thompson Amsterdam, Double Grand Prix Winner and Agency of the Year 2015.

Conceptual Chef and Art Director.   

Inspirational Speaker at SHOOT AMSTERDAM. His photography project MENU got published worldwide and scored big in numerous international awards.

Elisa Magnani

Advisory Member Italy

Associate Professor of Geography at the University of Bologna. She coordinates the international project “Territories, Sustainability and University”, aimed at creating cooperation between the

University of Bologna and several Brazilian Universities, to support the study and valorization of the territorial sustainability both from tourist, agro ecological and socio-economic perspectives.

Her main research is on cultures and tourism and has published a book on the heritage of the slave trade in Africa, but she also studies climate change and how societies act to manage it through adaptation and mitigation strategies. She teaches a course on the interconnections between climate change and tourism.

Larisa Veselova

Advisory Member Russia

Master MentorCoach, trainer and international trainer. Professor of Psychology by IRBIS University (Russia). International Certification in NLP by UUEE Licensed Practitioner of NLP, by Dr. Richard Bandler. Expert in Personal, Business and Executive Coaching by ICE; Advanced Coaching Tools Corporate business management. Writer.

Collaborator of KeyCoaching International; Creator of  "Volver a Empezar" program; MLM Marketing Professional; Professional nutrition; International co-creator of "Biopolis" - game of Coaching, Emotional Intelligence and Leadership; Creator of the REX Method for companies (customer fedelization, motivation, alignment of Values).

Americo DiFronzo

Advisory Member USA

CEC, CCA, HGT, AAC. Executive Chef,  Union Oyster House  Est. 1826. a National Landmark, Culinary Instructor at The School of Hospitality of Administration and Management at Boston University, Member American Culinary Federation (ACF), National Vice Chairman, American Academy

of Chefs (AAC), Member of

WorlChefs – WACS.

Member of The Associazione Professionale Cuochi Italiani, Member of Les Disciples d’Escoffier International, USA, Member of The Israel Master Chef Academy, Master Chef ACLP Brazil.

Nithyanandan Mohan

Advisory Member India

Graduated Bachelors in Hotel management and catering technology at SRM University, Chennai and Masters Degree in International Business at university of Greenwich, UK- Singapore.

Chef Instructor at SRM

University, Chennai.

Professionally experienced as cook at MGM Beach Resorts Chennai. Cook at ADARAAN select, Hudhuranfushi Island Resorts, Maldives. Designated as 3rd cook in AIDA cruises, Rostock, Germany. Buffet Runner at AIDA cruises, Rostock, Germany. DCDP at The Fullerton Bay, Singapore. Got Achievements and appreciation from the worked hotels for different criteria.

Robert Gelinas

Advisory Member Malaysia

Bachelor's Degree in Hospitality and Tourism Management. Chef of Canadian origin with international experience (France, Japan and Cruise Lines). Former Instructor of Culinary Management.

Presenter at the World Congress of Culinary Traditions in Romania. Experience in tourism, and business conception and development. Speaker and writer with published work.

1st place, Maple Leaf Hot Food

competition 2012.

Rosana Mazaro

Advisory Member Brazil

PhD in Management. Associate Professor, Department of Tourism, Rio Grande do Norte Federal University.

Brazil, Leader of Research Group

ESCRITUR - Critical and Strategical Studies in Tourism. President of ANPTUR- Nacional Association of Research and Posgraduate

in Tourism, Brasil.

Ticiana Oliveira

Advisory Member Brazil

Bachelor in Tourism. Master in Tourism - EACH / USP. PhD in progress in the Latin American Studies Program - PROLAM / USP. Researcher on Coffee in the context of rural tourism in Brazil and Colombia. 

Expert in the dissemination of the Culture of Coffee and promoter of food tourism activities in small communities, especially in Brazil.

Gisela Dezillio

Advisory Member USA

Spirit Sommelier in New York City, Skilled in Catering, Food & Beverage, Event Planning, Tasting & Spirit Education and Hospitality Management. Credit and Distinction received from the Bureau National Interprofessionnel de L' Armagnac as an Armagnac Ambassador.

Associate in Arts with a Major on Childhood Education (CUNY-BMCC).

Zdravko Krnjajić

Advisory Member Slovenia

President of Slovenian Master

Chef Association. Head Chef expert in hotels, Certified Mentor HACCAP, Certified for Dietetic and Antiallergenic nutrition.

Judge Official WATS.

Slovenian official representative in International events.

Knud-Erik Larsen

Advisory Member Denmark

Certified Teacher HACCAP, Graduated Waiter and Chef with Bronce Medal, Graduated Teacher, Chef Instructor Gastronomisk Institute Stavanger Norway, Head Chef expert in hotel and restaurants, Certified Professor for Dietetic, Chef work experience in France and Norway, Director for Aregala Denmark, Coach and Manager for FACRC and AACJB.

Expert for the Platform of European gastronomy in Latin America, International Jugde, Various publication of international gastronomy, Author of several books, Member of the Board of Aregala, Ambassador for F.I.C Brasil. Eurotoques Diplom. Danis Food Writers Guild. Danish Member of WorldChefs (WACS).

Danijela Pantic

Advisory Member Serbia

Bachelor of Science in Economics Singidunum University (Faculty of Tourism and Hospitality), Management, Master Degree  Singidunum University, Degree High School for Tourist Management. Chef and Professor of Culinary Arts in High School for Hotel Management  Belgrade.  

CARTS2 Projects for Hostelry Schools in Serbia with Austrian Government. AEHT Member and Judge, Training and development specialist, teaching instructor. Judge, Co-organizer, Mentor and Team Leader in International Competitions and Contests. Author of several books, publications and call papers.

Kristine Oevreboe

Advisory Member Norway

Bachelor's Degree in Public Health, focusing on diet, nutrition and physical activity.

Chef in the Royal Norwegian Navy.

Professional Instructor for

cook-apprentices in the Royal Norwegian Navy.

Ambassador in Norway. of Chef Without Borders. Board Member of the Norwegian Chef Association. Masterchef-certificate and WACS - Wirldchefs Judge Certificate.

Alessandro Dirienzo

Advisory Member Italy

Master Degree/ Hotel  Restaurant school Sirmione-Italy. Bachelor-University of Scranton Pennsylvania, Hotel Restaurant Management. Chef Instructor and Owner of the Culinary school “Mediterraneo” in  Brazil-Italy. Founder & President of the “Cuisine” First Chef Association- Brazil & Italy. Master Chef in Italy, Israel & Korea. Master of Italian Culinary, FIC - APCI. 

International  Ambassador Italy, Peru, Ecuador and Argentina. Honoray Member of a several Associations (Brasil. Italy, Korea, Taiwan, Peru, Argentina, Ecuador, Austria, India. WACS  Member. Winner of the “Oscar” of Gastronomy Brazil. Gold medal in Japan. Chef of the Years in Brazil & Italy.

Finalist Chef of the Year USA (ACF).

Tsuchiya Naofumi

Advisory Member Japan

Sushi & Japanese Cuisine Chef.

Sushi Cuisine Certification Adviser from All Japan Sushi Association, Japan. Founder of Eastern

Europe Sushi & Japanese Cuisine Association, Romania. Member of World Master Chefs Society. CEO & General Executive Chef at Tokyo Group (Romania).  Member of All Japan Sushi Association

World Sushi Cup, Japan - Gold Award. Premium of Norwegian Seafood Council. Washoku World Challenge, Member of th

e Association for the Advancement of the Japanese Culinary Art. Regular Jury of Contests, Speaker at events and

Director of Sushi Demostration around

the world. Active collaborations with the Japanese Government.

Uros Urosevic

Advisory Member Serbia

Master chef , Target Group Manager for HoReCa and previously Head of the METRO HoReCa Centre of METRO Cash & Carry Serbia, is the first Serbian to have been admitted to the world’s most prestigious culinary association: the World Master Chefs Society in London.

He is mostly French cooking style oriented, with modern and artistic influence, respecting all the national cuisines around the World in autentique and traditional way of preparation. While his wery well known field is Mediteranean cuisine.

Paul E. Siserman

Advisory Member Romania

Special Consultant for Hospitality Affairs and  Culinary Arts, Associate and teacher instructor of a licensed hotel professional training school. Senior Cooking Technician with internships in Italy and  Great Britain, Regional director on ANBTC (The national association of chefs in Romania), Member of the World Master Chefs Society.

Honorary Member of several associations. Ambasador of Italian Association Cuisine, Member of The Israel Master Chef Academy, Radio producer and presenter of a gastronomic show that promotes importance of healthy meals for children.

Antonio J. Gras

Food Culture Advsor

Formed in Hispanic Philology. (UM) Diploma in Cooking, Pastry and Wines Sommelier in Italy, Spain and France. Executive Chef and Gastronomic Advisor. Organizer of Conferences, Conferences and Seminars for Schools of Hospitality, Universities and Tourist Institutions.

Professor in public and private Hostelry Academic Centers. Director of the Gastronomic Culture Center in Murcia (Spain). Founding member of the Spanish Cooking Team. Regular contributor in the media and author of several books. .He has worked in countries such as Italy, Slovenia, France, Austria, Germany,  Andorra or Peru.

Nihal Kadıoğlu Çevik

Advisory Member Turkey

Culinary Researcher in İzmir (Turkey). Hacettepe University, Department of Folklore. Ankara University, Institute of Social Sciences, Folklore Department (Master). Cultural Research Foundation (KAV), Board Member- Culinary Program Coordinator. Ministry of Culture and Tourism, İzmir Provincial Directorate of Culture and Tourism, Head of UNESCO ICH Provincial Commission. 

Field research about food culture (in a lot of cities and villages in Turkey last 25 years, (abroad) Kazakhstan, Azerbaijan, Macedonia, Georgia). (Editor) “Hünkar Beğendi- 700 Annual Culinary Culture”, Ministry of Culture Publications, Ankara 1999  (Gourmand Awards Worldbook “History Written in Turkish Best Food Book” Honorary Award)

Sara Nässén

Advisory Member Sweden

Librarian at the Architecture and Civil Engineering Library, Chalmers University of Technology. Master´s Degree in Communication for Development, Malmö University. Bachelor´s Degree in Library and Information Science. Specialized on the Slow Food Movement. 

Currently Master in Wine Culture, Communication and Management at UNISG. Author of several publications like “Between digital archive and social forum - an idea analysis of the visions behind the library portal Europeana”, “Slow Food for thought - Food as cultural heritage expressed in the Slow Food movement´s external communication”.

Isabel Gimeno

Advisory Member Spain

Economy and Business Administration degree and IESE MBA. Innovation expert specialized on Food, Beverage and Restaurant businesses. Founder of Intenso, an innovation consulting company after managing departments for big FMCG brands and managing a medium sized company in the foodservice and comercial equipment with worldwide presence.

Several Patents in comercial and foodservice  equipment sector being two of them worldwide ones. Director-Organizer of the "Challenges in the Digital Era" Seminar in EXPOFOODING. Speaker in the Master of Innovation in Instituto Tecnológico de Aragón. Trends analysis conference for Basque Culinary Center Alumni in 2016. Speaker in ExpoHip.

Jennifer Kim Lian Chan

Advisory Member Malaysia

PhD in Tourism and Hospitality Management. Director and Professor of Borneo Tourism Research Centre, Faculty of Business, Economics and Accountancy UMS.

Professorial Chair Holder on Tourism and Human Capital Development. International Visiting Professorial Fellow, Royal Institute of Singapore; 

Senior national panel auditor for the Tourism and Hospitality Program Accreditation (MQA).

Honorary President of the Royal Institute of Tourism, Singapore She has won the- “Prominent Leadership in Category

of Academic instructor 2016” from

University Malaysia Sabah, and "Life time achievement Award 2018" in the field of tourism and hospitality management from Venus International Foundation.

Georgine Leung

Advisory Member United Kingdom

PhD candidate at the Institute for Global Health at University College London. She has an MA in the Anthropology of Food at the School of Oriental and African Studies, and an MSc in Public Health Nutrition at Queen Margaret University Edinburgh. 

Her research explores the food and self-care practices of Chinese mothers following childbirth. She is also a nutrition consultant who writes and speaks on a range of food issues in relation to health and culture.

Olivier Michils

Advisory Member Belgium

Degree in Business Management (Communication) at HAM. His career has been developed as a F&B Hospitality  entrepreneur and consultant for  different hospitality projects worldwide.

Expert in hotel, restaurant, bar and franchise concept creations, openings and reorganisations . Also specialist in Gastronomy. 

Member of advice for several hospitality organisations. Advanced tea inspiration certification. 

Mª Luisa Safont

Advisory Member Spain

President of the Art and Gastronomy Foundation, Academic founder of the Aragonese Academy of Gastronomy. Expert in "Institutional Gastronomy", ESADE Business Management. Author of numerous books and thematic articles and Speaker.

Pioneer and innovator in generating activities relating the culinary arts with artistic disciplines and including literature and plastic arts.Promoter of numerous regional thematic events focused on local food products.

Marianela Olivares

Advisory Member Spain

Expertise on human resources, Master Degree by ESIC Business School. CEO of Linkers and COO of Hosteleo, Tecnical director of Waiter of the Year Contest in Spain, Training Manager of Bocuse d´Or Spain and Selección Española de cocina. 

Director of programs about human resources of Catedra Ferran Adriá and GASMA ( Gastronomy and Management of CEU University) General Manager of employment  of FEHR ACTIVA.

Ernesto Di Renzo

Advisory Member Italy

Cultural anthropologist at Tor Vergata University in Rome, where he is currently coordinator of the master degree in "Food culture and culinary traditions". 

He has carried out several field studies in different areas in Italy concerning both food culture and its environmental interconnections. Author of several books and scientific papers on the transformations of food behavior, cultural revival in rural society, the functional uses of wild edible herbs in folk and urban culture. 

José Maria Egea

Advisory Member Spain

Professor of Botany of the

University of Murcia (UM). Dean

of the Biology between 2000-2008. Publisher of scientific journals Agroecology. Specialist in Agroecology, rural development

and food sovereignty.

Members of the Spanish Society

of Ecological Agriculture.

Co-direct a project to design the Agrifood Strategy of the city of Murcia, in accordance with the conclusions of the Milan Urban Food Policy Pact, promoted by FAO.

Antonella Pellettieri

Advisory Member Italy

Research director at Institute for Archeological and Monumental Heritage (IBAM) of National Research Council (CNR)- Scientific director of project MenSALe about histories and representation of food culture in Basilicata. Euro-Mediterranean.

Member of the Board Foundation

Leonardo Sinisgalli and member of the board Foundation Lucana Film Commission. Author of several book and publications. Scientific director of the book series MenSALe.

Rosa Román

Advisory Member Spain

President of the Chaîne des Rôtisseurs in Spain, International Non-Profit Gastronomic Society.

University Expert in Fiscal Systems (UNED), she has been responsible for different roles in Management Departments in the technology

and real estate sectors.

Promoter of creation of synergies between the professional sector and the environment of gastronomy enthusiasts through the design and convening of activities and thematic events

Antonio P. Russo

Advisory Member Spain

PhD at Erasmus University Rotterdam, is tenured associate professor with the Department of Geography, Universitat Rovira i Virgili, Tarragona, and teaches at

the Faculty of Tourism and Geography where he is Coordinator of the MA in Management of Tourism Destinations and member of staff of the WINTOUR Erasmus Mundus master. 

He is the author of more than 30 academic publications in tourism and urban

studies, and advisor to local and regional governments, and international bodies such as the EU, the Council of Europe, the BID and UNESCO. He is board member and research coordinator for the ATLAS association.

Antonio Khalaf

Advisory Member Spain

Business Development Director at IRI and Member of the Steering Committee at FehrActiva. Founder and CEO of FehrActiva (a company

of FEHR). He was responsible for the Marketing Department and a Business Unit at TPI (Telefónica Publicidad e Información), with responsibility in: Spain, UK, USA, Argentina, Chile and Peru.

He was responsible for the Marketing and the Customer Experience Department at Yell including: pre-sales, post-sales, business intelligence and optimization of processes. Among the companies in which I was previously rendered  his services are: Bolton-Cile group (Product Manager of big brands).

Alejandra Feldman

Advisory Member Spain

Gastronomic Journalist (UCM), Director of "Marketing Gastronómico". 

Member Ambassador for Restaurantes contra el Hambre Perú.

Gourmand World Cookbook awards  Perú, "Best Foreign Solidarity. 

Premios Orgullo Peruano", Speaker in ICUM, Mexico and Amforth, Director of area Gastronomic Communication in the Ferran Adrià Chair (UCJC).

Álvaro Arriola

Advisory Member Mexico

Formed in Dramatic Literature and Theatre the UNAM, Producer for Televisa in his Cultural Channel, Sub Director of the System Hidalguense of Radio and TV, Founder and The Director of Peripecia A.C.

He programmes " That one that moves us " with the Secretariat of CDMX's Social Development across the IASI

Rosa María González

Advisory Member Spain

Ferran Adriá Chair Director of gastronomic culture and food sciences (UCJC), Royal Academy of Dance of London (RAD) Teacher Diplome. Degree in Pedagogy, (Madrid Conservatory).

Director of the master in neonutrition (UCJC). Director of Culinary Creativity courses at the international hospitality school Vatel. Administrator of the company "Weipas Plan" working for the improvement of health through physical exercise and nutrition.

Lara González 

Advisory Member United Kingdom

Bachelor’s Degree in History and Archaeology at Universidad Complutense de Madrid. Masters of Research in Environmental Archaeology at University of Reading. PhD in Archaeobotany at University College London. Archaeobotanist at Museum of London Archaeology. Expert on the study of archaeological foods and in particular prehistoric bread from sites in the Near East and Europe.

She received a LAHP Pre-doctoral Award from the Social Sciences and Humanities Research Council in the United Kingdom to carry out her research into the origins on the bread culture in the Near East through which she has pioneered the methodology for the analysis of archaeological cooked foods.

João Pedro Gomes

Advisory Member Portugal

Researcher at CECH-UC and PhD student in Food Heritage at University of Coimbra. Master in Art History and Bachelor in Archaeology.

Researcher in "DIATA Project: Lusophone 

Food Heritage", developing research in material culture associated with table/kitchen, culinary/gastronomic literature and social and cultural practises in Portuguese food contexts (16th to 19th centuries). Currently with a FCT scholarship to develop the PhD project "Portuguese Confectionery. Origins

of the Portuguese food heritage

(16th to 18th centuries)”.   

Chindu Chandran

Advisory Member India

Pursuing Ph.D. (Environment Management) from Guru Gobind Singh Indraprastha University, Dwarka, Delhi, India. She has completed her M.Sc. in Natural Resource Management from Guru Gobind Singh Indraprastha University and graduated in Life Sciences from University of Delhi. 

Currently working on assessment of ecotourism in Munnar, Kerala, India. She has also developed Ecological Footprint System for various protected areas of India. She had carried out a PRA (Participatory Rural Appraisal) for various villages in Delhi and was part of Rio+20 INDIA Program.

Roberta Garibaldi

Advisory Member Italy

Professor of Tourism Management at the University of Bergamo, she’s an expert in food and wine tourism; she has done several researches and consulting activities for local authorities, consortium and companies and she's authors of several books.

Board Member and Ambassador for Italy of the World Food Travel Association; Coordinator of the Observatory of Food and Wine Tourism in Italy; Member of the Scientific Committee of Treccani Gusto - Italian Encyclopedic Institute; Member of AIEST – Association Internationale d’Experts Scientifiques du Tourisme; Member of  ATLAS – Association for Tourism and

Leisure Education. 

Christian Holvoet

Advisory Member Chile

Hospitality, Tourism and 

Gastronomy school Academic at UTC INACAP campus Apoquindo.

Hospitality Management Degree,
Culinary Arts Degree, Post graduate Degree in Gastronomy 

Management, Integrated Project Management Diploma UTC INACAP,

Master in Business Management Student INACAP-UOC.

Ñuble Región Director & member of ACOBAR A.G (Asociación Nacional de Bartenders de Chile). Member of AGEPVVI (Asociación Gremial de Enólogos y Profesionales del Vino del Valle del Itata). Member of the ACP (Asociación Chilena de Parrilleros) country partner of the WBQA.

Alejandro Ordás

Advisory Member Spain

Diploma and Master in Business

Management and Administration (UPCT). Specialist Technician in Sanitary Feeding - UV

(University of Valencia). Owner of Advice Center on Healthy Living.

Trainer of Nutrition Workshops (AECC). Trainer and speaker for food supplement

laboratories and the French Association of Orthomolecular Medicine (AFMO).

Hiroko Sasaki

Advisory Member Japan

Bachelor of Law and International Relations, Diploma in Culinary Studies. Journalist writing on the art of gastronomy and food culture. Founder and Director of Chefs for the Blue, a group of Tokyo’s top chefs working and promoting on seafood sustainability in Japan.

Led Chefs for the Blue as a team leader and won 2018 Seafood Co-Lab, an international project competition organized by SeaWeb and Conservation Alliance for Seafood Resources, addressing new sustainability challenges in the global seafood industry.

Patrick Strefford