Doctoral Fellow in Gastronomic Sciences at Basque Culinary Center.
Currently researching on Gastrodiplomacy, Culinary Diplomacy, Food diplomacy, culinary identities, culinary soft-power, regional Portuguese cuisine, and internationalization policies of household gastronomies.

- Development of gastronomic products and recipe production
- Content development and adaptation according to the several issues guidelines ("Cozinha Regional" (regional portuguese food), "Cozinha Maravilha" (portuguese food with a twist), "Bolos e doces" (entirely dedicated to cakes, sweets and desserts), "TeleCulinária" (eclectic gastronomic magazine with lots of tradition in Portuguese and world food with deep roots in Portugal), "TeleCulinária Gold" (magazine that elects 60 themed recipes in each number), "Veggie" (a magazine intended for reducitarians).

Finished and ongoing 360º projects in Gastronomy, F&B, Hospitality Management in hotels, restaurants and social projects based on food selling.

Teaching on:
1. Classic & international cuisine
2. Cuisine Techniques Fundamentals
3. Cooking Techniques
4. Regional Portuguese cuisine

Direction of the Technical Culinary/Pastry and Restaurant/Bar Courses (level 4 of EQF) being responsible for the technical and pedagogical evolution of 120+ students.
Crosscutting teaching in all Culinary and Pastry modules as well as F&B discipline.
Technical and pedagogical guidance on students final projects and internships.
Development of culinary and pastry courses for the general public.
Creation, mentoring and management of the Application Restaurant.
Raw materials procurement, needs identification and supplier selection under the Portuguese "Código dos Contratos Públicos" for public funding.
Development of new internal and external initiatives to promote the area and the school (participation in events, new students attraction, creation of Gastronomy Club initiative).
Inbound and outbound Erasmus+ students management on their participation in the program, mentoring and follow-up.

Crosscut reorganisation of the F&B department (structure, culinary, presentation, internal relations and dynamics)
Global, teams and staff KPI definition and negotiation
Cost control and F&B cost analysis (P&L, Revpash analysis and budget management)
Service time reduction by 70% and 40% increasing in F&B sales (during the pandemics outbreak)
Definition of Standards for Excellence: Culinary, Procurement and Service.
Staff management: hiring, appraisal, training, terminations.
Culinary and technical training: fundamental training for breakfast staff, cake design, sourdough, olive oil, crisis management.
Development and implementation of the new Banqueting Kit: smarter menus and new practices
Development and implementation of the new F&B outlets menus: Bar, Breakfast (including tropicalization), Room Service, Restaurant
Setting-up a fine dining operation: menu creation, cost management, staff hiring, area upgrading, R&D
Leveraging of Hotels' backyards for biological aromatic plants production
Advisory to the communication plan: helping the brand to thrive regionally.

New product design and development: recipes and conservation techniques to reduce raspberry and blueberries surplus.
Waste reduction and sales maximization.
Technical equipment' consulting and HACCP.

Crosscutting teaching on culinary modules for Pastry and Culinary students (level 4 of EQF).
Direction and supervision at the Pedagogical Restaurant (service management, events, teaching, cost management, menu planning, needs identification).
Technical, professional and pedagogical guidance to students.

Workshop preparation and guidance on traditional Portuguese cuisine. Food&Market tours through the food scene of Lisbon.

Alentejo recipes' adaptation to the concept of the restaurant.
Kasavana&Smith analysis and menu reengineering
Creation of themed and special occasions menu.
Culinary technical training (Portuguese/English), recipes standardization among group's outlets
Design of the culinary technical dossier (recipe card, weekly production map).

Advisory, Strategy, Governance&Public Affairs, Procurement, R&D and training projects.

► software adoption and deployment
► innovation management
► public procurement, public affairs, public services strategy, eGovernment, modernisation
► suppliers development (in public procurement or corporate procurement)
► procurement management
► fund raising, project funding schemes and EU incentives frameworks

Director of a team of 12 consultants at Gatewit's Consulting Department I had responsabilities on technical advocacy and Presales, mentoring and management of consulting services, advisory and training business units, technical networking, R&D impacting on the development of Procurement services and solutions and its related fields, knowledge sharing, awareness improvement, workflow and work methodologies' optimization, training, analysis and software adoption, performance measuring, innovation and continuous benchmarking.

To provide clients with excelence on technical and consulting support in the development or by supporting its services, with or without technology deployment, was our main focus.

My duties were related with strategic advisory to public entities mainly local government and intermunicipal bodies. There I had to conduct institutional performance measure diagnosis (as is) on Administrative Modernisation projects. I was responsible for the creation of one-stop shops (citizens' care services) (G2C) in several Portuguese municipalities providing process reengineering and modeling (using Business Process Management principles), organizational realignment and process dematerialization and supporting eGovernment' adoption (inclusion in processes, organizational integration and content management).
In this projects I was also responsible for public officials training in every part of the projects (new processes, needed skills and goals).

On the other hand I started to work with Structural European Funds in advising SME's in their technical applications and doing incentives analysis within QREN (National Strategic Reference framework which comprised Compete, PRODER, etc.).