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.
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
Gianni Fusco
With over 25 years of experience advising restaurants, hotels, and restaurant groups on the creation, optimization, and professionalization of their culinary operations.
He has managed high-volume, high-demand kitchens in groups such as Santamasa and Husa Hotels, among others, leading teams of up to 40 professionals and supporting companies in key processes such as new openings, gastronomic repositioning, profitability improvement, and operational standardization.
His experience combines culinary creativity with a solid business vision, focused on results and business sustainability. He designs menus that are consistent with the concept, aiming to help operators transform the kitchen into a true engine of profitability without compromising identity, quality, or the customer experience.
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.
