Team

FOUNDER

Alfredo Fernandez

With a Diploma in Tourism specializing in Hotel and Restaurant Management from the University of Barcelona, he has a solid academic foundation for his 5 years of study in the restaurant industry and its management.


He boasts over 20 years of experience in the hotel and restaurant sector, with a primary focus on financial management and the F&B department. This includes 17 years of experience in financial management and 6 years in operational roles within dining rooms and kitchens. This extensive background ensures that financial decisions are based on solid numerical analysis, achieving the best alignment with the operational environment.


strategic consultant

Fabio De Vero

He is an expert in the design, development, and management of highly efficient business models, utilizing financial intelligence and KPI-based management. He serves as an external instructor for the Master’s program in Tourism and Restaurant Business Management at CETA – Barcelona University School of Tourism.


He is also a project tutor for the official CETT Master’s in Tourism Business Management E-Tourism and has been a speaker at HIP – Hospitality Innovation Planet, discussing business management and financial efficiency in the hospitality industry.


Among other consulting projects, he has worked with major clients such as FCB Estadio, Grupo Pacha, Grand Hotel Central, The Social Hub, and Melià Hotels.


operational consultant

Nicolas Bleuse

With over 27 years of experience in the international restaurant industry, he specializes in management and operations, structural creation, and communication and brand development.


His success stems from his ability to create and adapt operational structures for points of sale, maximizing space and aligning each employee's capabilities with their role and responsibilities. From this foundation, he optimizes both material and human resources to achieve the best results, ultimately developing the necessary manuals to ensure smooth knowledge transfer despite personnel changes.


His extensive consulting experience includes projects for Grupo Isabella, Honest Greens, Makamaka, Foodfund (Australia), Navajo Joe's in London, and Long Hop in Paris.


gastronomic consultant

Daniel Lombas

Awarded as the best young promise of Castilla y León in 2011, he has established himself as a gastronomic expert with 23 years of experience in the hospitality industry. His expertise spans both teaching roles (at the International School of Valladolid, Ciomijas, and in cooperation with the Junta de Castilla y León) and restaurant experience, including prestigious establishments such as Arzak***, Restaurant Central (Virgilio Martínez), Astrid y Gastón, Maca de Castro*, Cocinandos*, and Vivaldi* (within the R&D team). He holds a Master’s in Hotel Management, F&B, and Restaurants from Ostelea.


He specializes in various cuisines, including street food, gastronomic, Mediterranean, Asian, Italian, rice dishes, and desserts. His notable projects and collaborations include serving as Executive Chef for the expansion of Yatai Spain, Executive Chef for Grupo Carbon Negro, Sous Chef for Grupo AQUA (London), Chef at NODO Restaurant (Alberto Chicote), and Chef at Cocinandos (Michelin star), among others.

Creative consultant

Steef Anthony

Creative Director specialized in developing holistic architecture and design projects for the foodservice and hospitality industries.


In Barcelona, through his design and branding studio, Studio Antonius, he has undertaken numerous projects that are recognized as key successes in the restaurant industry. Notable projects include Chaka Khan, Hilton Hotels, Grupo Pantea, Gran Hotel Central 5*, Rina Hotel Group, Club Soda, The Student Hotel, Valley Sport Spa & Leisure Resort in Casablanca, Benzina, and Can Fisher.


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