Historian and Member of the Ethnology Commission of the Andalusian Historical Heritage Institute; founder and president of GASTROARTE, Gastronomic Group of Andalusia; author of more than thirty books on ethnography and particularly on Málaga and Andalusian cuisine. Writer of articles for specialised magazines. Prize for research on popular art (1981) and “Enrique Mapelli” Prize for Best National Review of Andalusian Cuisine (2010)
Andrés Alcántara Valero
Since 2003, he has been coordinating the Alboran project in the IUCN Centre for Mediterranean Cooperation and developing governance, management and conservation models with institutions and organisations from the three countries in the Alboran basin. He coordinated two meetings organised by the IUCN which took place in Málaga and Oujda on the topic of the conservation of the Alboran sea. More than 200 experts from both coasts took part and he also coordinated the European cooperation project Poctefex-Alboran. He is currently promoting the initiative, process and structure of the Alboran geo-portal which has available geo-referenced information on natural resources from Spanish, Moroccan and Algerian institutions.
Juan A. Camiñas Hernández
A Doctor in Life Sciences, he is a researcher at the Spanish Institute of Oceanography. An expert in Mediterranean resources and fisheries, he has been Director of the Málaga Oceanographic Centre, president of the Scientific Committee of the General Fisheries Commission for the Mediterranean, Director of the FAO office (Food and Agriculture Organisation of the United Nations) in Málaga from 2008 to 2015 and has been responsible for cooperation projects with Morocco, Algeria, Tunisia, Libya, Malta, Italy, France and Spain. Author of books and articles, he is President of the Spanish Herpetological Association and Academic of the Málaga Science Academy.
Emilio Martínez de Victoria
Professor of Physiology at the University of Granada. Former Director of the Institute of Nutrition and Food Technology at the University of Granada (2004-2013). President of the Spanish Society of Physiological Sciences. Member of the Ibero-American Nutrition Foundation Scientific Committee. Member of the Spanish Academy of Nutrition and Food Sciences. Winner of the Royal Academy of Gastronomy’s Gregorio Marañon Prize. Author of more than 200 scientific article books and book chapters.
Jordi Bataller Torras
He studied in the Catering and Hospitality School of Barcelona, also attending Toulouse Catering School and Cordon Bleu in Paris. He forms part of the Catalan catering group Semon and was Head Chef at Princess Cristina of Spain’s wedding. He was executive chef in the Kempinski Hotel Bahía kitchen. He is currently an advisor to the Kempinski chain and has created La Kocina Gastrolab for training courses for professionals. Member of Gastroarte.
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