Adela Balderas teaches at Deusto Business School, University of Deusto and Basque Culinary Center, where she directs the Master's Degree in Restaurant Innovation and Management and is also a Coach in several master's programmes. Guest lecturer at RCC Harvard, she is also a guest lecturer at other international universities (Oxford University; Northumbria University, UK; Xiamen University, China; University of Pennsylvania (USA); University of Regensburg, Germany; Ecole hôtelière de Lausanne, Switzerland) and national universities (University of Salamanca, University of the Basque Country, University of Granada...).

A consultant and lecturer in the areas of management skills, leadership coaching, motivation and pitching, Adela is the author of "Reinvent your leadership: 12 keys to manage teams." Adela holds a PhD in Business Administration and Management from the University of Deusto, she is a researcher at the MIT Media Lab's City Science Group and Research Fellow at Oxford University. She holds an Executive MBA, a Masters in Marketing and  Masters in Professional Coaching. 

Award winning chef, Eneko Atxa understands gastronomy as a universal language, full of dialects which he uses to enhance the value of his territory, his culture and its roots through innovation, memory, and multidisciplinary cooperation with the people around him and those he encounters in his trips around the world. From this starting point his first project was born, Azurmendi, and the rest have followed.

Joxe Mari Aizega  is the General Manager of the Basque Culinary Center.  Basque Culinary Center is a unique ecosystem where training, innovation, research, and entrepreneurship coexist with the aim of developing and promoting gastronomy, the latter understood as reasoned knowledge about what we eat and how we eat. Located in Donostia - San Sebastian since 2011, it is a pioneering institution made up of the Faculty of Gastronomic Science and BCC Innovation, the Gastronomy Technological Centre.