Ángela de Haro Soler

Graduated in Gastronomy and Culinary Arts from Basque Culinary, she began her career at Disfrutar (three Michelin stars, Barcelona), where she honed her creativity and technique. Later, as director at Magoga (Cartagena), she optimized restaurant management. Currently, she is the Operations Director at Cooking Numbers, leading teams to improve business models in the hospitality sector. Additionally, she teaches in undergraduate and master’s programs, focusing on process management and raw material control to ensure quality and profitability in gastronomy.