Foundation

We are Cook&Chef Institute

Our wish is to inspire people to develop a socio-environmental awareness that is more solid, healthy and committed. We work with international figures, collaborators and institutions from the world of gastronomy. Together we create links and alliances with the aim of diversifying and multiplying our reach.

Valores

We promote the values of sustainable gastronomy

Innovación

We boost technological innovation in the kitchen

Reflexión

We think strategically about gastronomy

GASTRONOMY OF THE 4 S

Our objective is to promote a diet based on a commitment and respect for the environment and for people.

1

SOUND (HEALTHY)

A proper diet has a direct impact on our quality of life. We promote physical and emotional wellbeing.

2

SUPPORTIVE

Eating means sharing. Sitting at the table is an act of exchange and an opportunity to care for people.

3

SUSTAINABLE

Is our reason for being. Respecting the environment is essential for preserving the value of gastronomy.

4

SATISFACTORY

Gastronomy is the only cultural activity that satisfies all 5 senses. We promote the emotion and enjoyment of sharing meals.

VALUES

INTEGRITY · SOCIAL RESPONSIBILITY · INNOVATION · CULTURAL DIVERSITY · ETHICAL CONDUCT

Mission

Our mission is to inspire society to adopt responsible food habits, promoting conscious, local and quality gastronomy. We want to give people the appropriate tools to help them to transition towards a more sustainable life and consumption.

Vision

Our aim is to become a world leader in sustainability through education in gastronomy. We want to get people to develop an environmental and dietary awareness which is more solid, healthy and committed.

Governing Body of the Foundation

Board of Trustees

Janek Davitashvili

Honorary President
Janek Davitashvili

Alberto Forcano

President
Alberto Forcano

José Miguel Merino

Secretary
José Miguel Merino

Fernando Del Frago

Board members
Fernando Del Frago

Manuel Montañes

Board members
Manuel Montañes

Advisory board

  • Jorge Rey: Rey & Abogados
  • Roberto Sáez: Rey & Abogados
  • Carmen Urbano: International Marketing & International Trade Expert and Advisor
  • Gloria Pérez: PhD in Archaeology
  • Carlos Melara: Ekilu
  • Patricia Lázaro: Shine Iberia
  • Encarna Estremera: Aragonese Academy of Gastronomy
  • Juan Barbacil: Aragonese Academy of Gastronomy

Executive team

  • Izar Villegas: Director
  • Silvia Funes: CSR Manager
  • Paloma Lahuerta: Communication Manager

Content Storage

We create quality content for our whole community, with the aim of promoting the foundation’s values and spreading our messages based on culinary sustainability.

Content-storage

COOK&CHEF MAGAZINE

Articles about contemporary gastronomy and interviews with figures from the sector.

Read it

COOK&CHEF BOOK

Our recipe books are written by eminent chefs.

Read it

COOK&CHEF LIBRARY

Internal publications about nutrition, circular economy, healthy habits and waste reduction.

Read them

COOK&CHEF TV

We will soon be launching a platform with audio visual content that has been created hand in hand with our ambassadors.

Watch videos

How to join Cook&Chef Institute

At the Foundation, we offer a space for sharing ideas and disseminating projects that promote the values of sustainable gastronomy. Contact us if you would like to collaborate with us or if you would like to be part of our community.

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