Creating successful projects.
Connecting people, spaces and emotions.
Results-oriented global gastronomic innovation.
Connected with brands and projects.
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Connected with people and experiences.
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Projects
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Central kitchens
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Buffets
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Restaurants
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Destinations
More than 12 years directing successful projects in different destinations on four continents.
Inés Calle
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.
Vicente Fortea
CEO & Founder
Global Managing Director
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.
Multidisciplinary team, highly committed and with solid experience.
Architecture, Interior Design, Branding, Training, Gastronomy, Marketing, Human Resources, Design, Finance, Cost control, Neuromarketing, F&B, Bartending, Mixology, Foodstyling, Guest Experience.
Mystery Guest and F&B Audits
as quality, efficiency and differentiation management tools.
Would you like to receive an exhaustive analysis about the customer experience in your hotel or restaurant?
Our Mystery Guest reports can help you measure, analyze and improve the customer experience, as well as detect opportunities for improvement that allow you to obtain greater efficiency and / or profitability.