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.
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.
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)
Vice-President of Communication
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
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.
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”.
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.
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.
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).
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
Institutional Advisor on
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
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
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
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.
Institutional Advisor on
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).
Institutional Advisor on
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.
Director of Institutional
International Risk Manager. Law Degree (UPD). Master in Crisis Management (Official College of Political Scientists and Government of Spain). International Risk
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
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.
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.
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.
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.
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.
Institutional Advisor on
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
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"
Commercial Relations Manager
Board of Subsidiary Organs
F. Xavier Medina
President of Committee
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.
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”.
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
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 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.
Special Advisor on
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
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.
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.
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).
Delegate Ambassadors / National Delegates
Thomas A. Gugler
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)
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).
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.
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
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
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.
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
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
Delegate Ambassador Croatia
President of Euro Toques Croatia, World Certified Master Chef (WACS).
WoldChefs - WACS Approved Judge, Chapter Chairman WMCS
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.
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.
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.
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
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.
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.
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.
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).
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.
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.
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.
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”.
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.
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.
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
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 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.
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.
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.
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.
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.
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).
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.
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
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.
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
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.
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.
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).
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.
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).
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.
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.
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).
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.
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)
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”.
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.
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.
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.
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.
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.
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.
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).
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).
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.
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)”.
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.
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
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.
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).