Gastronomic projects for the hospitality and tourism sector.
We are a strategic and creative consultancy specialized in the integral development of differential projects for the hospitality and tourism sector.
Our reach is global, from conceptualization to implementation and monitoring of all kinds of gastronomic initiatives.
Contamos con un equipo multidisciplinar altamente cualificado que nos permite ofrecer desde llave en mano, hasta intervenciones puntuales en cualquiera de las fases del proyecto o soluciones ad hoc solutions according to the type of client and business.
Our passion for gastronomy has led us to carry out numerous successful projects, in different destinations on four continents, for renowned hotel and catering companies.
We are particularly motivated by creative challenges that combine efficiency and profitability with social commitment objectives that help the sector evolve and in turn make our world better.
Help the sector to project and grow in quality and originality in a sustainable, feasible and committed way to the environment, culture, destinations and its people.
Encourage and promote unique and profitable projects that create destiny, abundance and wealth for themselves and around them, integrative projects that ultimately bring return and value to our customers and in turn improve the lives of people, the company and the environment.
To be the gastronomic-tourism consultancy of international reference in successful experience projects.
More than 12 years directing successful projects
in different destinations on four continents.
CEO & Founder
Global Managing Director
Master in gastronomy and luxury tourism and in strategic business management, Inés has spent more than a decade dedicated to the creation and management of gastronomic projects.
An expert in gastronomy, restaurant management and marketing, her CV includes success stories that range from the edition of more than a hundred gastronomic publications and books, to the creation and management of congresses, fairs and international events for renowned hospitality hospitality and gastronomic brands.
In recent years she has led, together with her team, a wide variety of hotel F&B repositioning projects, as well as new openings of restaurants, production plants and other points of sale, leading all phases, from conceptualization to implementation and monitoring, in different destinations in America and Europe.
She has a variety of awards and recognitions, including the 2009 LMG Prize, awarded by the prestigious critic Rafael García Santos.
Chief Operating Officer
Senior technician in culinary and master's degree in gastronomy and tourism, Vicente has been dedicated for about two decades to the management of gastronomic projects for hospitality and tourism.
In the last years he has led management systems implementations in high-volume kitchens, creation of offer for prestigious restaurants and hotel chains, restaurant advisory, hotel outlet openings, training and implementation of F&B repositioning projects in different international destinations.
Formed by the hand of masters as Juan Mari Arzak, Ferrán Adrià, Oriol Balaguer or Francisco Torreblanca, Vicente Fortea has participated in various gastronomic days and professional fairs and has taught creative cooking courses in schools in hospitality and in several European cities. It has numerous awards and recognitions, including highlights as the title of Champion of the Balearics of Cooks and Young Talent at the national level.
He is currently the creative director of the gastronomic laboratory and the head of operations of the consultancy.