Miguel Gil

More than 25 years of experience in the gastronomy business.

I am currently Executive Chef of Bubó in the United Arab Emirates, where I supervise the day-to-day operation of the kitchens in Abu Dhabi and Dubai as well as the central pastry. I am lucky enough to work with the great master pastry chef Carles Mampel and I am responsible for creating all Bubó’s savoury dishes.

One of the great achievements of my career was to 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, the USA, Brazil and the United Arab Emirates.