MICRO-BIO

• I have studied and worked in five countries and my interest is in sustainable gastronomy within restaurants from a cultural perspective.

  I have studied and worked in five countries and my interest is in sustainable gastronomy within restaurants from a cultural perspective. Less

EXPERIENCE

• Umeå University

  • PhD Student
  • Department of Food, Nutrition and Culinary Science
  • December 2020 to Present

• The Wine Team Global

  • Intern
  • Product team
  • June 2018 to October 2018

• Intertek

  • Food Quality Coordinator
  • Food
  • July 2012 to July 2014

• Vinoteca Gurrea

  • Commercial agent and Marketing coordinator
  • Sales and Marketing
  • June 2011 to July 2012

• Instituto Culinario de México AC

  • Lecturer
  • Oenology
  • July 2007 to August 2009

• VERCOQUIN, cave et bistrot a vins naturels

  • Sommelier internship
  • Sales
  • December 2006 to January 2007

• CHATEAU de TARAILHAN

  • Sommelier internship
  • Production
  • October 2006 to December 2006

• El Expendio

  • Co-Founder
  • Management
  • November 2005 to August 2006

EDUCATION

• Stockholm University

  • MSc Management
  • September 2014 to June 2016

  The programme deals with key issues facing people in contemporary organisations, including strategic management, organisational change, leadership, knowledge work, and power. Furthermore, the programme relates these management and organisation issues to broader societal issues such as globalization, developments in the political economy, the financial crisis, and so on.

• Universidad del País Vasco/Euskal Herriko Unibertsitatea

  • Master's Degree, Food Quality and Safety
  • September 2011 to June 2012

  Master focused in the technical aspects of Food quality and safety such as Sensory, Chemistry, Microbiology and Biotechnology analyses and techniques. It also includes a revision of current regulation and independent standards of food quality and safety.

• IEFPS Elorrieta Erreka Mari

  • Associate's Degree, Analysis and Quality Control
  • August 2009 to June 2011

  Technical studies focused in Chemistry, Microbiology and Biotechnology analyses.

• Université du Vin

  • Associate's Degree, Sommelier-Conseil, Caviste
  • September 2006 to May 2007

  Special training and studies to become a wine expert with ample knowledge in tasting techniques and sensory analyses. The programmes also includes the study of spirits, coffee and chocolate.

• Instituto Culinario de México AC

  • Bachelors Degree in Culinary Arts
  • September 2002 to May 2006

  The programme is formed by two areas. One is Culinary Arts training including subjects such as Wine Tasting and Spanish Cuisine. The other area is Hotel and Restaurant Management with subjects such as Marketing and Accounting.

DISCIPLINES

• Culinary Science/Culinology

Interests

• Food Sustainability

• Cultural Political Economy

• Food Culture

• Wine

• Culinary Arts

Languages

• French

• Swedish

• Spanish

• English

Links

• Linkedin