Miguel Gil

More than 25 years of experience in the gastronomy business.

I am currently Corporate Chef of Food Republic in Yerevan (Armenia), where I supervise the day-to-day operation of the kitchens in the restaurantes Asador, Wine Republic, Point of View, MaozeDuck and Thaiwine Republic.

One of the great achievements of my career was Corporate Chef for Bubò Barcelona- UAE and Japan and open my own business in September 2011 – the doce patisserie, with three shops in Santiago de Compostela, where I could develop my own creations. In just two years, we managed to become a leading Spanish patisserie, obtaining an international profile and recognition.

I have studied cookery and patisserie at different schools in Spain and my time at Espai Sucre was undoubtedly the one that gave me a different vision when it came to creating dishes. I completed my training by doing a master’s degree in Food Event Design at the IED in Barcelona and a master’s degree in food, culture and culinary creation through the Ferran Adriá chair at the Camilo José Cela University.

I have more than 25 years’ experience in cookery, patisserie and services, having held various posts from owner to executive chef, allowing me to have an overall view of the business as well as giving me broad experience in the management and administration of staff and resources.

I also have broad experience as a trainer and I am the author of articles on cookery and patisserie, as well as a regular speaker at events.

I have developed my career at international level, working in Spain, USA, Brazil, United Arab Emirates, Japan, The Philippines and Armenia.