Career
External Institution
Academia Culinaria Francesa.
Expertise area
- Specialization in modern and avant-garde cuisine, CETT University of Barcelona.
- Specialization in Haute Cuisine, Hofmann School of Hotel Management, Barcelona-Spain.
- Professional cook and pastry chef ISMM, BsAs - Argentina
- Vacuum and low temperature cooking Vakuum, Barcelona-Spain
Professional Profile
Emilio Dalmau, with a Specialization in Haute Cuisine from the Hofmann School of Hotel Management (Spain) and a Specialization in Avant-Garde Cuisine from the Centro Universitario de Turismo, Hotelería y Gastronomía (CETT) of Universitat de Barcelona (Spain), serves as a full-time professor of Gastronomy at Universidad San Francisco de Quito (Ecuador). His teaching portfolio includes subjects such as French Haute Cuisine, Avant-Garde Cuisine, World Cuisine, Concepts and Techniques, among others. Emilio, a professional chef with over 15 years of experience, has managed kitchen teams in 5-star hotels and high-level restaurants. His culinary expertise spans Mediterranean Cuisine, Modern Ecuadorian Cuisine, Spanish Cuisine, Sous Vide Cuisine, Foams and Siphons, Liquid Nitrogen, Textures and Texturizers, Creative Cuisine, and Research and Development of New Products. He has also contributed as a gastronomic opinion leader in press articles.
Interests
Paddle tennis, Gastronomic travel, Electronic music.