PROFESSORS

Training areas

Because teaching classes like yesterday is not the right way to train tomorrow’s professionals. Teachers know that their job is not only to teach, but also to ensure that each student learns, matures and advances in his or her education and career.

ADMISSION PROCESS

BACHELOR'S DEGREE TESTIMONIALS

“Gasma’s innovative character “

“The importance of gastronomy in our culture”.

“Take advantage of it, Gasma is wonderful. It smells of the future”

EXPERT TEACHERS

Our innovative teaching method stands out for offering an expert for each thematic block in each subject; in this way, we have the best team. Teachers know that their job is not only to teach, but also to ensure that each student learns, matures and advances in his or her education and career.

TRAINING AREAS

These are the teachers who are part of our teaching team.

Gastronomy

Cuisine

Ferdinando Bernardi
Albert Boronat
Germán Carrizo
Marta Cebrián
Iván Cerdeño
Jordi Guillem
Vicent Guimerà
Rubén González
Miguel Ángel Hernández
Jorge Lengua
Ferrán Lleixa
Alessandro Maino
Sergio Manzano
Esther Merino
Carlos Monsonis
Javier Olleros
Eva Pizarro
Diego Prado
Juanjo Roda
Consuelo Rubio
Luis Silva
Julio José Vázquez
Heinz Wuth

Pastry

Marc Balaguer
Mamen Lahuerta
Ferrán Lleixa
Toni Vera

Wine studies - Enology

Manel Batet
Denys Cherkasov
Pepe Ferrer
Rodrigo González
Miguel Ángel Hernández
Eva Pizarro

Food Technology

Vanessa Bustos
Yelel Cañas
Ever Cubilla
José Gómez
Mamen Lahuerta
Jorge Lengua
Ferran Lleixa
Héctor López
Tino Otero
Consuelo Rubio
Luis Silva

Dining Room Service

Miguel Angel Hernández
Eva Pizarro

History of Gastronomy

Jordi Bages
Lala Canella

Nutrition

Mamen Lahuerta
Carlos Monsonís
Heinz Wuth

Management

Economy

Carlos Pinazo

Consumer Psychology

Kike Algora
Miquel Boix
Lala Canella

Marketing and Communication

Jose Manuel Amiguet
Lidón Barberá
Lala Canella
Valentín Gallart
Almudena Gil
Jesús Olavarría
Jose Ramón Vicente

Legal Area

Rafael Cerdá
Esperanza Ferrando
Laura Sánchez

Administration and Finance

Eva Ballarín
Lala Canella
Juan José Gallard
Adrià Gil
Jordi Guillem
Alex Juncosa
Gabriel Mayol
Carlos Monsonis
Robert Lensink
Yancarlos López
Ángel Guillermo Regulés
Antonio Rodrigo
Jordi Rosell
Marina Vega

Design of Spaces

Kike Algora
Alberto Genovés
Rafael López
Jesús Olavarría
Cristina Pastor
Jordi Renau

R+D+i

Gastronomic Innovation

Elías Arilla
Victor Caleya

R+D

Elías Arilla
David Gil
Ignacio Pérez Roger
Diego Prado
Bruno Scocozza
Heinz Wuth

Chemistry

José Ignacio Bueso
José Mª Gil
Mamen Lahuerta
Heinz Wuth

Microbiology

Mamen Lahuerta

Technique and Avant-garde

Paco Boigues
Jordi Bresó
Alberto Ferrús
Carles García
David Gil
Jordi Guillem
Eva Hausmann
Diego Prado
Consuelo Rubio
Luis Silva

SCHOLARSHIPS AND GRANTS

ACCOMMODATION

FAQS

CULINARY TEAM