Dani Lasa
Cargo de docencia:
Colaborador experto
Titulación:
Descripción Bio.
Founding partner of Imago S.L., a community producing creative and executive creations in a number of areas to transform businesses. He is currently involved in a number of businesses (Dotorea, Nublo, Humo Pizza and Los Caños), on projects ranging from the creation of catering spaces to management of companies operating in the world of food. He is a founding partner of Wild Ferment S.L., a company which produces an original low-alcohol beverage in the Basque Country known as Ama Pet-Nat Tea, and sells it in 19 countries. He is also jointly responsible for international projects in the intersection between social innovation and gastronomy, working alongside organisations such as ALC (a social innovation laboratory), La Caixa Foundation and also UNDP (United Nations Development Program), working in countries such as Thailand, Pakistan, Colombia, Uruguay and Peru.
Formación en BCC
Área formativa
Docencia en BCC
Experiencia profesional
Founding partner of Imago S.L., a community producing creative and executive creations in a number of areas to transform businesses. He is currently involved in a number of businesses (Dotorea, Nublo, Humo Pizza and Los Caños), on projects ranging from the creation of catering spaces to management of companies operating in the world of food. He is a founding partner of Wild Ferment S.L., a company which produces an original low-alcohol beverage in the Basque Country known as Ama Pet-Nat Tea, and sells it in 19 countries. He is also jointly responsible for international projects in the intersection between social innovation and gastronomy, working alongside organisations such as ALC (a social innovation laboratory), La Caixa Foundation and also UNDP (United Nations Development Program), working in countries such as Thailand, Pakistan, Colombia, Uruguay and Peru.
Experiencia docente
Áreas de investigación
Publicaciones, investigaciones, divulgación
Christian Marquina
Soy un chef especializado en Técnica, Producto y Creatividad. Mi carrera se ha desarrollado en la alta cocina, la gestión de equipos y el soporte estratégico de proyectos gastronómicos.
Graduado en Tecnología de Alimentos y Bebidas y con un Máster en Cocina Técnica y Producto del Basque Culinary Center, he trabajado durante más de 15 años en entornos internacionales de alta exigencia. Inicié mi carrera profesional en Ecuador y continué mi formación en diversas cocinas de Nueva York, antes de consolidar mi trayectoria en España en restaurantes como Mugaritz, Miramar y Cal Enric, todos vinculados a proyectos reconocidos por Michelin y Repsol.
Actualmente soy profesor en el Basque Culinary Center, donde coordino el área de Artes Culinarias dentro de la Formación Continua.
