Government Pavilion, C/ Padre Herrera s/n
Post Office Box 456
38200, San Cristobal de La Laguna
Santa Cruz de Tenerife - Spain
Switchboard Tel.: (+34) 922 31 90 00
Hours: Mon, 8:00 a.m. to 9:00 p.m.
University Diploma in Gastronomy and Food
Teaching Staff
- Nestor Benitez Brito. Nutritionist, graduate of the University of Navarra; Master's degree in Eating Disorders (ED) and Obesity. Doctor of Medical Sciences from the University of La Laguna.
- Luis Antonio González Mendoza, academic director of the Master's in Food Safety and Quality at the University of La Laguna.
- Francisco Almeida Ossa, co-director of the Atlantic Chair of Gastronomy, teacher and gastronomic entrepreneur.
- Desiderio Gutiérrez Taño, professor at the University of La Laguna, marketing specialist.
- Antonio Bentabol Manzanares, Head of the Agri-Food Quality and Valorization Service at the Tenerife Island Council.
- Jesus Enrique de las Heras Roger, Technical Director of the Island Laboratory of the Tenerife Island Council.
- Francisco Javier Calero García, professor at the University of La Laguna, expert in financial management and financial analysis.
- Ricardo Jesús Díaz Armas, Professor at the University of La Laguna, specialist in Tourism Marketing.
- Carlos Díaz Romero, professor at the University of La Laguna in the area of Nutrition and Food Science
- María Gloria Lobo Rodrigo, program coordinator of the Canary Islands Institute of Agricultural Research (ICIA)
- Francisco Belín González. Journalist specializing in Gastronomy.
- Julian Quintero Aldana, technician in tourism companies and activities.
- Samuel Reyes Suárez, coordinator of the Entrepreneurship Unit at the General Foundation of the University of La Laguna
- Alfredo Fernández Hernández, teacher and Head Chef.
- Domingo Ríos Mesa, professor at the ULL, doctor, agricultural engineer, expert in horticulture and agricultural plant breeding.
- Beatriz Rodríguez Galdón, professor at the ULL, doctor, expert in characterizing vegetables in terms of their nutritional composition and antioxidant potential.
- Elena María Rodríguez Rodríguez, professor at the ULL, PhD holder, expert in the characterization and valorization of Canary Islands foods.
- Carmen Inés Ruiz de la Rosa , professor at the ULL, doctor, specialist in entrepreneurship promotion.
- Lilibeth Fuentes Medina, professor at the ULL, doctor, expert in business competitiveness, competitiveness of tourist destinations and tourist satisfaction.
- Juan Carlos Clemente Cubas. Chef, Director of various restaurant projects and gastronomic consultant.
- Pablo Aznar Barón, Head Chef at GF Victoria
- Santiago Evangelista GarcíaChef, teacher and culinary consultant.
- Hugo Pérez del Valle. Sommelier, Kanari Group. Sommelier at the Muelle Viejo Restaurant in Guía de Isora.
- Lazaro Manuel Rodriguez Barroso. Head Chef at GF Gran Costa Adeje.
- Gustavo Hernández Ramos. Director GF Victoria.
- Maria del Rosario Fresno BaqueroScientific Director of the Canary Islands Institute of Agricultural Research (ICIA).
- Joshua Mendoza Cabrera, restaurateur, specialist in new Canarian cuisine.
- David Rivero, restaurateur, Since 2017 he has been the chef of Kabuki at THE RITZ CARLTON ABAMA, a luxury hotel in Guia de Isora, which holds 2 Repsol suns and a Michelin star.
- Abraham Ortega, restaurateur, chef of El Santo, in Las Palmas de Gran Canaria, winner of the MAHOU award for best restaurant in the Canary Islands 2018 by popular vote.
- Xavi Blanco, restaurateur, head chef at the Summum restaurant at the Reina Isabel Hotel in Las Palmas de Gran Canaria. Winner of the Mahou Award for Best New Chef in the Canary Islands.
- Agustín Santana, professor at the University of La Laguna, doctor, expert in anthropology of tourism.
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