MY ORIGINS

 

In my family they recall that at just barely eleven years old I already knew that I wanted to be a chef. That would have been the mid 80s because I was born in Hernani in 1975. And, in fact, I did eventually study Hostelry at the historical Cebanc Center of Intxaurrondo, in San Sebastian, Basque Country. Although my vocation really emerged between the stoves of my home and the tasty dishes of my grandmother Anttoni, an old school cook to whom I pay from here an affectionate tribut.

GASTRONOMIC CONSULTING

The objective of this consultancy service is to aid hostelry entrepreneurs in the analysis, design, training, cost control, profitability, custumer satisfaction and the future of their business.

TRAINING

The transmission and training of knowledge to the team will be the basis for the success of the hostelry business.

GOOD PRACTICES

Included here are some of our most successful cases the consultancy has had.