Jorge Bretón
Cargo de docencia:
Profesor de cocina
Titulación:
Descripción Bio.
Coordinator of the Culinary Area at Basque Culinary Center. Trained in renowned restaurants such as El Bulli, El Celler de Can Roca, or El Poblet. Jorge has worked as the chef at two Michelin-starred restaurants: La Sucursal and Vertical. He has received numerous awards throughout his career, including the 'Best Chef in the Valencian Community Chef Millesime 2012' and the 'National Gastronomic Research and Development Award FEHV.' He balances his role as an educator and coordinator at Basque Culinary Center with providing gastronomic consultancy services for both the restaurant and food industry sectors
Formación en BCC
Área formativa
Docencia en BCC
Experiencia profesional
Coordinator of the Culinary Area at Basque Culinary Center. Trained in renowned restaurants such as El Bulli, El Celler de Can Roca, or El Poblet. Jorge has worked as the chef at two Michelin-starred restaurants: La Sucursal and Vertical. He has received numerous awards throughout his career, including the 'Best Chef in the Valencian Community Chef Millesime 2012' and the 'National Gastronomic Research and Development Award FEHV.' He balances his role as an educator and coordinator at Basque Culinary Center with providing gastronomic consultancy services for both the restaurant and food industry sectors
Experiencia docente
Coordinator of the Culinary Area at Basque Culinary Center. Trained in renowned restaurants such as El Bulli, El Celler de Can Roca, or El Poblet. Jorge has worked as the chef at two Michelin-starred restaurants: La Sucursal and Vertical. He has received numerous awards throughout his career, including the 'Best Chef in the Valencian Community Chef Millesime 2012' and the 'National Gastronomic Research and Development Award FEHV.' He balances his role as an educator and coordinator at Basque Culinary Center with providing gastronomic consultancy services for both the restaurant and food industry sectors
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.
