Meet the professors of the Master in Culinary Arts, Innovation and Culinary Arts
A group of teaching chefs from the hotel school, as well as top industry authorities, make up the master's teaching faculty. Additionally, EUHT StPOL collaborates with renowned specialists and professors in the national and international gastronomy industry.
Mireia
Anglada
Expert and advisor in healthy cooking for numerous businesses in the restaurant and food industry, with "El Celler de Can Roca" standing out. [+info]
Oscar
García, PhD
Expert in gamification and Serious Games applied to business. Top 100 creatives in the business world 2022 (Forbes Spain). Academic Director of ENTI-UB and partner of 'Cookie Box'. [+info]
Lluís
Codó
Consultant with deep knowledge of the restaurant industry and an expert on the sector's management, direction, and administration. He works with EUHT StPOL's consulting division. [+info]
Martin
Lippo
Expert in new culinary technologies, researcher and consultant. Founder and Director at 'Vakuum'. [+info]
Alex
Garés
Executive chef with expertise in various Michelin-starred restaurants. EUHT StPOL alumni and currently a consulting partner at 'Pace Gastro', a haute cuisine consultancy. [+info]
Diane
Dodd, PhD
Expert in event management and cultural destinations and consultant in cultural policies. She is currently the President of the Institute of Gastronomy, Culture, Arts and Tourism (IGCAT). [+info]
Evarist
March
Gastrobotanist, biologist, botanist and adviser to great restaurants such as 'El Celler de Can Roca'. He specialized in the identification and use of wild flora and edible fungi. [+info]
Irene
Flores
Research chef with a track record in R&D at elBulliFoundation and 'El Celler de Can Roca'. She is a EUHT StPOL alumni, and is currently a consultant at 'R&D Gastronomic'. [+info]
Miguel
Sánchez Romera
Clinical neurologist and Michelin star chef. He is the author of four cooking and neuroscience books and the creator of the concept Neurogastronomy. [+info]
Master classes
Since its beginning, the Master in Culinary Arts, Innovation and Kitchen Management has worked with a variety of renowned chefs from around the world who have experience at Michelin-starred restaurants. The chef visits the EUHT StPOL facilities on some times, while the restaurant is visited on other occasions. Every academic year, an average of seven master classes are held.
The chefs who alternately prepare each course are listed below:
Joan Roca
Co-founder and co-director at 'El Celler de Can Roca'*** (#1 en TheBest 2013 y 2015). [+info]
Víctor Quintillà
Co-founder and co-director at 'Lluerna'* restaurant, a gastronomic space based on 360º sustainability and local products. [+info]
Miquel Aldana
Co-founder at 'Tresmacarrons'*. Previous experience at 'Cazaudehore'***, 'Alkimia'** and 'Can Jubany'* after graduating at EUHT StPOL. [+info]
Oriol Castro
Co-director at 'Disfrutar'** (#3 TheBest 2022), 'Compartir' and 'Compartir Barcelona'. Previously, head chef at elBulli. [+info]
Joel Castanyé
Founder at 'La Boscana'* restaurant. EUHT StPOL Alumni, with professional experience with Ferran Adrià and Jean-Louis Neichel. [+info]
Fina Puigdevall
Founder at 'Les Cols'**, a locally sourced restaurant with products coming from local farmers, and some from its own orchard . [+info]
Albert Sastregener
Co-founder and co-director at 'Bo.TiC'**. Previously, head chef at 'La Cuina de Can Pipes'*. [+info]
Xavier Pellicer
Former head chef at ABaC** and co-director at El Racó de Can Fabes***. EUHT StPOL Alumni and currently owner of his namesake restaurant. [+info]
Paolo Casagrande
Head and Executive chef at 'Lasarte Restaurant'*** in Barcelona. His creativity leans on the Italian, Basque and Catalan culinary traditions. [+info]
CALL US
WHATSAPP