Corporate Chef of República del Cacao, she combines technique and creativity with a contemporary vision of chocolate. She explores local and international ingredients to create unique sensory experiences, driving gastronomic development globally.

Co-owner and head chef of URKO, his proposal reinterprets Ecuadorian flavors with a contemporary and sustainable perspective. He combines creativity, technical rigor, and commitment to local producers, making him an essential voice in Ecuadorian gastronomy.

Founder of Dos Sucres, he merges Ecuadorian tradition with contemporary techniques, reinterpreting local cuisine with originary, agroecological, and fair-trade ingredients, consolidating an innovative and globally recognized proposal.

Chef, educator, and researcher, she transforms the kitchen into a space for research and expression, reinterpreting Ecuadorian products with a modern perspective that connects tradition, identity, and a gastronomic vision with purpose.

A native of Guayaquil, sommelier, and founder of Fiore Donoso, an artisanal bakery, she combines her international training and experience in haute cuisine to create signature pastries that convey identity, dedication, and aesthetic appeal.

As the pastry chef at Tributo and Bos Steakhouse, he creates a culinary concept where precision, aesthetics, and sensitivity converge, resulting in high-caliber compositions that stand out for their balance, intention, and ability to create memorable experiences.  

A co-owner of Dos Sucres in Cuenca, she represents a new generation of chefs who, through discipline and research, are shaping a contemporary Ecuadorian cuisine that connects memory, ingredients, and purpose.

Manabita cook and gastronomic researcher, she leads Montuvia and Iche to position Manabi cuisine as a cultural reference. She integrates modern and ancestral techniques, projecting her knowledge towards a gastronomy with international identity and reach.