Certification in Food and Beverage Service

Master's in Communication, Marketing, and Advertising Management, with a specialization in Gastronomy Design, from IED (European Institute of Design) in Madrid, Spain. She has 12 years of experience in the field of advertising communication and marketing, in the development, conceptualization, and strategic planning of brands within the Ecuadorian market. She currently works as a Gastronomic Marketing Consultant, part of the team at Restaurante Marcus, and as an instructor at the College of Hospitality, Culinary Arts, and Tourism.

He completed his doctoral studies at Université Lumière Lyon 2 (France). He is the Academic Director of the College of Hospitality, Culinary Arts, and Tourism at Universidad San Francisco de Quito (USFQ, Ecuador), where he also leads the Master's programs in Hospitality and Culinary Arts. His research has been supported by USFQ and the Institut Paul Bocuse (France). In addition to his academic work, he has worked in the industry as Deputy Manager of Food and Beverage at the 5-star Sofitel hotel in Malabo Sipopo (Equatorial Guinea). His work focuses on rural development, tourism, and sustainable practices in the hospitality industry, with an emphasis on geographical indications. He has been involved in the Geographical Indications Development Program in Ecuador, organized by the European Union.

She is a Chef and Sommelier from Universidad San Francisco de Quito (USFQ, Ecuador) and Universidad Juan Agustín Maza (Argentina). She is a professor at USFQ, where she teaches Introduction to Wine for Gastronomy and Hospitality, as well as Etiquette and Protocol for master's programs. Additionally, she works on etiquette and protocol for special events and public relations at the College of Hospitality, Culinary Arts, and Tourism. She participated in research on traditional recipes from seven provinces of Ecuador, analyzing the cuisines and recipes, which were rewritten and included photographs with different presentations to give a modern touch to classic Ecuadorian food. This work participated in the Gourmand World CookBook Awards and won third place in its category. She has extensive experience in service, etiquette and protocol, as well as event organization.

Consultant for over fifty hospitality and tourism projects in feasibility, construction, and operation. He developed the feasibility program for Marriott International hotels and Hotel Consulting International. He also developed tools for managing projects, including a comprehensive development manual. He has also served as president of AHOTEC, founder of FEPROTUR, Deputy Secretary of Tourism, and General Manager of several hotels. He is currently the Project Manager at Oro Verde Hotels.