Cristina Lirola
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Descripción Bio.
She began her gastronomic career in Dublin. She grew as a restaurant manager in well-known establishments and trained at the WSET in London as a professional sommelier. After five years she returned to her hometown, Barcelona, where her passion for pastry led her to the Hofmann Hospitality School. She joined the school’s teaching team and the pastry production team.
Cristina has been at Basque Culinary Center for three years as a professor and tutor on the Master’s in Restaurant Pastry and Sweet Cuisine, teaching the most essential, creative and innovative side of pastry.
Formación en BCC
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Docencia en BCC
Experiencia profesional
She began her gastronomic career in Dublin. She grew as a restaurant manager in well-known establishments and trained at the WSET in London as a professional sommelier. After five years she returned to her hometown, Barcelona, where her passion for pastry led her to the Hofmann Hospitality School. She joined the school’s teaching team and the pastry production team.
Cristina has been at Basque Culinary Center for three years as a professor and tutor on the Master’s in Restaurant Pastry and Sweet Cuisine, teaching the most essential, creative and innovative side of pastry.
Experiencia docente
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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.
