Sebastián Navas

Sebastián Navas holds a bachelor’s degree in Food and Beverage Management and Culinary Arts from Universidad San Francisco de Quito (USFQ, Ecuador). He also has a master’s degree in Culinary Management and Innovation from Institut Paul Bocuse (France). Currently, Sebastian is the Academic Coordinator of Gastronomy. Conducts research related to cooking and health at the Institute of Ecogastronomy and Food Sovereignty. He has more than 13 years of experience in cooking and developing gastronomic concepts in countries such as France, Italy, China and the United States. Its approach is aimed at combining innovation, culinary trends, identity and culture. He is a certified chocolate taster by the International Institute of Cacao Tasting in Italy, a topic on which he works as a consultant and conducts research. In addition, he has been a judge of international chocolate competitions in the United States and Ecuador.