We leave our mark on your taste buds, not on the planet.
We want our cuisine to have a positive impact. On the planet, as well as on people and society. Because we do not understand a future without sustainability, nor sustainability without taking care of what surrounds us.
We work in a culture of inclusive values and equality inside and outside the kitchen. By managing Human Resources internally, we create an environment without discrimination and train a team that is already part of the family. Enthusiastic people with a great commitment to this way of understanding gastronomy.
JOSEP MARIA
Chef ejecutivo
Gloria
Director comercial
Alberto
CEO
cristiana
Jefe de cocina
Éric
Platos calientes Chef sénior
Mario
Platos fríos Chef sénior
CIRILO
Platos fríos Chef sénior
DAVID
Platos fríos Chef sénior
Es
Chef de repostería sénior
PERO
Chef de platos calientes
JOSH
Chef de platos calientes
ALEX
Repostero
MARGARITA
Equipo de limpieza
EVA
Organizador de eventos
MARIONA
Organizador de eventos
LAURA
Organizador de eventos
PERE
Organizador de eventos
Gonzalo
Gerente de Administración
DAKOTA DEL SUR
Administración
RAFA
ÉL
EXHIBICIÓN
Sostenibilidad
CESCO
Logística
HÉCTOR
Coordinador de eventos
NAVIDAD
Coordinador de eventos
Our commitment to the planet is present in every decision we make. There is still a long way to go, but we approach every event with a focus on the Sustainable Development Goals (SDGs).
Decarbonization and energy savings with Cecot Energía.
Climate neutrality of events, collaborating with Uforest.
Plant based gastronomy with gluten free and lactose free options.
Organic, seasonal and local raw materials.
Less food waste by collaborating with Nutrition without Borders.
Waste reduction and management with traceability, to calculate the footprint.
Circular economy, revaluing waste as by-products.
Biosphere certificate, a seal of international prestige
IFGICT verification, certificate of alignment with the SDGs.