Founder of TOB (Thinking Outside the Bottle), a strategic marketing consultancy in gastronomy. His professional experience has always been linked to food and beverage multinationals, creating departments from scratch: trade marketing, innovation and intrapreneurship departments for more disruptive approaches. For several years he has been an associate professor at the Basque Culinary Center, at Deusto Business School and at the Burgundy School of Business (Dijon, France).
Beverage trends: what the new generations are drinking
Natural solutions for wines and beverages: how to be more sustainable?