Jorge Bretón.

He is the Coordinator of the Kitchen Area at the Basque Culinary Center, where he directs the speciality of avant-garde cuisine.

He was trained at the restaurants El Bulli, El Celler de Can Roca, El Poblet…, becoming a chef with two Michelin-starred restaurants (La Sucursal and Vertical); he has received numerous awards throughout his career (Best Chef Millesime 2012 in the Valencian Community, National Award for Gastronomic Research and Development FEHV…).

Luis Arrufat.

He is the chef coordinator of the department of Master’s Degrees and other courses at the Basque Culinary Center, with extensive experience in the catering and teaching sector. He was also a chef for 6 years at the El Bulli restaurant.

Juan Carlos Arboleya.

He is the Technical Coordinator of the Master’s Degree in Gastronomic Sciences, the Coordinator of the Food Industry Itinerary for the Degree in Gastronomy and Culinary Arts at the BCC and the Coordinator of the speciality of Sensory Perception and Consumer Preferences at BCC Innovation. In addition, he is the editor-in-chief of the International Journal of Gastronomy and Food Sciences for the Elsevier publishing house.

He received a Doctorate in Physical Biochemistry from the University of East Anglia (Norwich, England) and was a researcher at the Institute of Food Research BBSRC, England. He was a manager at the Microstructural Characterisation and Design Laboratory of the AZTI-Tecnalia food research technology centre.